2 - ripe mangoes
2 tablespoon - sugar
5 to 6 - ice cubes
a few mango cubes for garnishing
For Kulfi :
2 litres - milk
400 ml - condensed milk
15 - almonds (roughly powdered)
10 - cashewnuts (roughly powdered)
7 drops - rose water
Peel the mangoes, extract pulp and churn into a blender along with sugar and ice cubes. Refrigerate the puree till serving time.
To Prepare Kulfi :
Bring the milk to a boil in a nonstick pan. Lower the heat and keep stirring continuously till the milk is thickened and reduced to almost 750 ml. Add condensed milk and stir well. Add the roughly powdered almonds and cashewnuts to the milk and keep stirring for five minutes. Remove from heat. Add rose water. When cool, pour into kulfi moulds and freeze till set. Put a little mango puree in a serving plate and top with kulfi.