Saffron Rose Mango Kulfi

For folks who like a little indulgence with little effort, try this instant, no cook, Saffron Rose Mango Kulfi. Kulfi is a kind of frozen Indian ice-cream that is egg-free, light and dairy-based. Kulfi is a big hit with the family! This was a spur-of-the-moment creation and turned out great.

My motivation to make this was to reuse some leftover whipped cream and to make space in the freezer by using up the frozen mango pulp.

When I get good, juicy mangoes, I make pulp and freeze. Occasionally, I also get the canned mango pulp from the store, my favorite kind is the Alphonso mango.

Last week I had some leftover mango pulp and about a quarter pint of whipping cream that was expiring soon. You could use any kind of

mango pulp. Due to the warm weather, I used some cooling rose water. Great combination with the saffron and rose.

So whip it up, add the saffron and nuts. Freeze and eat a day later!

Try the recipe and tag #theflavorstation, drop me line if you like it or have questions!

#theflavorstation #crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #easycooking #vegetarian #vegetarianrecipes

#eggfree

Ready to freeze:

Ingredients

• 1/4 pint Heavy whipping cream

• 14oz mango pulp (frozen/canned/fresh)

• 2 Tbsp sugar

• 2 Tbsp edible rose water

• 2/3 pinches saffron

• 1Tbsp warm milk

• 2 Tbsp crushed nuts: pistachio, walnuts

Recipe

1. In a mixing bowl, add the sugar and whipping cream, whisk until frothy and light.

2. Add saffron in the warm milk. Set aside.

3. Add the mango pulp, rose water, whisk it in.

4. Add some nuts, a pinch saffron, mix well.

5. Pour it in a air tight container.

6. Top with nuts, saffron milk.

7. Freeze for a day.

8. Cut a slice, enjoy!