Milk - 1/2 litre
Condensed Milk - 1/2 tin (As per your taste)
Sugar - If required
Ripe Mango - 1cup(Pureed) (Peel skin cut into cubes and make a paste in mixie/blender)
Cardamom/Elachi powder - a pinch(Optional)
Water - Optional(I added 1 cup of water to milk)
Boil milk in a thick bottom vessel.
When its come to boiling point reduce flame and add condensed milk.
Stir well. Allow it to reduce to half the quantity.
Keep it in low flame and stir.
You will know by the colour and quantity. Once its reduced taste and check for sugar as kulfi will be on slightly sweeter side.
Add the mango puree and mix well and allow it to cool.
Once cooled pour it in the ice cream mould or jelly mould and freeze to 4-6 hours. If ice crystal are formed mix well and again freeze it.
Before serving keep the cups in water for 2mins for easy removal and Serve immediately.
Enjoy Mango Kulfi, its very refreshing.
Notes - I prepared it at nite and served next day afternoon. Too much freezing also forms ice. So just freeze it to 4-6 hours and Serve.
This recipe is going to Celebrate Sweets Icecream by Reshmi and Nivedita and to Healing Foods Mango by Revathi and Siri.