Mango Kulfi

Ingredients:
2½ cups milk (about 500 milliliters)
¼ cup milk powder
½ cup condensed milk (I used sweetened condensed milk)
¼ cup sugar
1 cup alphonso mango pulp 

* I had regular mangoes on hand. I took the pulp of about 4 mangoes, processed them, strained them of any strings to make 1 cup of fresh mango pulp.

Method:

Combine all the ingredients except the mango pulp in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.

Add the mango pulp and mix well.

You can set these in any container you want. But traditionally Kulfi icecream are served in these special moulds where the icecream is set. That shape has all the significance for me .You might finds these here in local stores.

Pour the icecream into individual kulfi moulds and freeze till set. Or you can wait till its half set and place a icecream stick in the center of it (the half frozen cream will help the stick to hold it in place). Refrigerate again till completely set.

Unmould the Kulfi. You can easily do that by placing it under running water for few seconds. Pull the stick gently and it will come out.

And Kulfi Icecream is ready..!