INGREDIENTS
1 cup ricotta cheese
1 cup sweetened condensed milk
1 cup mango pulp
A pinch of saffron (few strands)
1/2 teaspoon green cardamom powder
1/4 cup pistachios, thinly sliced (plus more for garnish)
INSTRUCTIONS
- Prepare the Saffron: Soak the saffron strands in a tablespoon of warm milk for about 5 minutes to release their color and flavor.
- Mix Ingredients: In a large bowl, combine the ricotta cheese, sweetened condensed milk, and mango pulp. Mix until smooth and well combined.
- Add Flavors: Stir in the soaked saffron, green cardamom powder, and thinly sliced pistachios.
- Pour into Molds: Pour the mixture into kulfi molds or small cups. If using cups, you can cover them with foil and insert a wooden stick in the center.
- Freeze: Freeze for at least 6 hours, or until completely firm.
- Serve: To unmold, dip the outside of the molds in warm water for a few seconds. Garnish with additional sliced pistachios and serve immediately.