Title: Mango Kulfi [Tbc]
Categories: Indian Asian Dessert
Yield: 4 Servings

400	g	Condensed milk, canned 13oz
300	ml	Double cream, [1/2 pint]
125	g	Granulated sugar, [4oz]
1	tb	Almonds, finely chopped
1	tb	Pistachio nuts, finely chop
400	g	Mango slices [or pulp] 13oz
1	tb	Kewra water [or lemon juice]

Boil the milk and cream together with the sugar, stirring constantly until the sugar dissolves, then leave to simmer on a very low heat for about 30 minutes.

Stir in the almonds and pistachios, and cool to room temperature by standing the saucepan in a bowl of cold water.

If using canned mango slices, drain off half the juice from the can and crush the slices with the remaining juice. Add the mango to the milk mixture, then add the kewra water or lemon juice and beat well. Pour into moulds and freeze until the kulfi is solid. Turn out and serve.

PREPARATION TIME: 15 minutes, plus freezing COOKING TIME: 40 minutes

from THE BALTI COOKBOOK Hamlyn Classic Regional Cookery A 641.5954

Balti describes the place of distant origin [Baltistan, northern Pakistan], the cooking pot [Balti pan, also known as a karhai, and very similar to a wok], and the delicious, subtly spicy food cooked in it.

From: Kevin Jcjd Symons Date: 11-29-97 (09:38) The Once And Future Legend (1) Cooking

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