Aam Panna – Indian raw mango juice
Aam Panna is considered as one of the ideal drink to beat the harsh Indian summer heat.
Iced blueberry and Lemon tea
I can’t get enough of the Mangoes… Well most of the time we end up eating fresh mangoes and don’t want to make anything of it or rather I have no patience. The other day I happened to find some Indian kesar Mangoes. Picked up a few to make kulfis.
The recipe is from one of my cook books. It was creamy and the nutty flavor was just so perfect to bring back the memories of my childhood in Bangalore where I grew up. There was a guy who would pop-up during the summer selling kulfi’s and we friends feasted on them. I still remember he would come on bicycle with huge clay pot sitting at the back of the cycle and covered with a red cloth all through summer and once the season was over we never saw until the year.
Well cherished memories… Something you never want to let go off!
Over to the recipe, I have used steel glasses as I didn’t have the traditional kulfi molds. I was keen on getting the cylindrical shape so the steel glass was perfect. But you can use the regular popsicle molds.
You need –
- Mango puree – 2 cups ( I used 3 big mangoes)
- Canned evaporated milk – 400 grams
- Single cream – 200 mls
- Saffron strands – 1 teaspoon
- Ground almonds – 25 grams
- Granulated sugar – 75 grams or as per your taste
- Freshly ground cardamom seeds – ¼ teaspoon
- Roasted pistachio nuts to garnish
How to –
Puree the mangoes in a blender and pass through the sieve. Set aside.
In heavy bottom sauce pan, pour the evaporated milk, cream and stir well. Put over a medium heat. In a bowl mix the almonds, sugar and add to the milk and cream mixture. Cook stirring constantly for 5-6 minutes or until the mixture thickens slightly. Turn of the heat add the saffron strands and allow the mixture to cool completely, stirring frequently
ensuring no skin if formed. Once cooled completely add the Mango puree, ground cardamom and mix well.
Pour the mixture into the molds and cover with cling wrap. Freeze for 5-6 hours or overnight. Transfer the kulfi to the refrigerator for 30 minutes then invert onto a serving dish.
Garnish with crushed pistachios and serve.
Sending this recipe to Giveaway Summer ’13 Drinks & Desserts by Gurus Cooking