Mango kulfi

Mango Kulfi Recipes Mango Kulfi is a very spicy, tasteful, tantalizing, tempting recipe.It's very delicious and yummy recipe. Just follow our quicker and easier method to make / Prepare Mango Kulfi and enjoy this luscious, mouth watering recipe. Let’s learn how to make/prepare Mango Kulfi by following this easy recipe. Ingredients: • 1 Ripe Mango • 1 can Sweetened Condensed Milk • 1/4 can Milk Powder • Sugar as per taste • 1/4 tsp Cardamom Powder • Few Strands of Saffron • 1/4 cup Pistachios(chopped coarsely) How to make Mango Kulfi: • Peel the mango and chop it into small pieces.Discard the seed. • Combine the mango pieces, sugar, condensed milk and milk powder in a pan and bring it to a boil. • Now add the cardamom powder, cook for 10 more minutes till the mixture thickens. • Now add saffron and pistachios. • Lower the flame and allow to cool completely. • Pour into kulfi moulds and freeze overnight till firm. • Mango Kulfi is ready.

Rawa kesari

• One cup rawa
• One cup sugar
• 4 tablespoon ghee
• 5 cashew nuts split
• 10 raisins
• One taspoon cardamom powder
• Few drops of kesari colour

Method:

In a kadai, put two tablespoon ghee and fry the rawa. Remove it. In the same kadai, put one teaspoon ghee and fry cashew nuts and raisins separately and keep it aside.

In a heavy bottomed vessel pour two cups of water and bring to boil. When it is boiling add the rawa and stir continuously till the rawa is thick and cooked soft. Now add sugar and stir continuously. Make sure there is no lump. Add few drops of kesari colour and mix well. Add ghee now. Kesari will leave the sides of the vessel. Now add cardamom powder, fried cashew nuts and raisins and mix well and remove from stove.

Note:Some rawa will absorb more water while cooking. Depending upon the quality/size of the rawa, you can increase water quantity. If you add three cups of water for one cup rawa, the kesari will be very soft.

Semiya kesari

• Semiya (Vermicelli) - 1 cup
• Sugar – 3/4 cup
• Water – 2 cups
• Ghee - 2 to 3 tablespoon
• Cardamom Powder - ½ teaspoon
• Cashew Nuts -10 Nos
• Raisins - 10 Nos
• Kesari Powder - a pinch

Method:

In a kadai put one teaspoon ghee and fry the cashew nuts and raisins. Remove and keep aside. In the same kadai, put one more teaspoon ghee and fry the semiya till light brown. Remove it.

In another thick bottomed vessel put the water and bring to boil. When it starts boiling, add the fried semiya and cook till soft. Add sugar and mix well. Add kesari powder (mixed in a tablespoon of water or milk) and stir well. Keep the flame into low. Cook till it thickens. Add remaining ghee, fried cashew nuts and cardamom powder. Stir thoroughly and transfer it to a greased bowl.