Stuffed Mango Kulfi Recipe by Daxa Parmar
Stuffed Mango Kulfi Cooking Instructions 20 minutes 1 First add milk to a pan, keep stirring and add the milk sticking to the side of the pan and boil on low flame. Boil till the milk is boiled to 1/4. 2 3 Now small grains have become organic in the milk, so add sugar at this time, turn off the gas flame and let the milk cool down. 4 Then cut a small part of the top of the mango and try to cut it slowly with a knife. Now press the mango from the bottom a little and take out the bottle and add the extra pulp of mango on the stage to the milk. 5 Now put the mango in a bowl or glass for support and slowly fill the mango with milk. Then let it set in the freezer for 24 hours. 6 It's been 24 hours, so now take the mango out of the freezer, remove the cap on top of the mango and peel the mango and cut the mango into slices. 7 Now the stuffed mango ice cream is ready. Take it out in a serving dish and garnish it with cashews, almonds and pistachios. 8 1 First add milk to a pan, keep stirring and add the milk sticking to the side of the pan and boil on low flame. Boil till the milk is boiled to 1/4. 1 First add milk to a pan, keep stirring and add the milk sticking to the side of the pan and boil on low flame. Boil till the milk is boiled to 1/4. 2 2 3 Now small grains have become organic in the milk, so add sugar at this time, turn off the gas flame and let the milk cool down. 3 Now small grains have become organic in the milk, so add sugar at this time, turn off the gas flame and let the milk cool down. 4 Then cut a small part of the top of the mango and try to cut it slowly with a knife. Now press the mango from the bottom a little and take out the bottle and add the extra pulp of mango on the stage to the milk. 4 Then cut a small part of the top of the mango and try to cut it slowly with a knife. Now press the mango from the bottom a little and take out the bottle and add the extra pulp of mango on the stage to the milk. 5 Now put the mango in a bowl or glass for support and slowly fill the mango with milk. Then let it set in the freezer for 24 hours. 5 Now put the mango in a bowl or glass for support and slowly fill the mango with milk. Then let it set in the freezer for 24 hours. 6 It's been 24 hours, so now take the mango out of the freezer, remove the cap on top of the mango and peel the mango and cut the mango into slices. 6 It's been 24 hours, so now take the mango out of the freezer, remove the cap on top of the mango and peel the mango and cut the mango into slices. 7 Now the stuffed mango ice cream is ready. Take it out in a serving dish and garnish it with cashews, almonds and pistachios. 7 Now the stuffed mango ice cream is ready. Take it out in a serving dish and garnish it with cashews, almonds and pistachios. 8 8 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Oven Baked Chicken Thigh One Pan Cajun Cheesy Sausage Pasta 2 - Meat Ziti Umeboshi onigiri/ plum rice ball Beef taco salad Seviyon ka zarda Masala green peas Pizza Vegetable Slow Cooker Soup Beef taco salad 10 minutes Chickpea flour Eggwhite Congee 🥣 Rajma curry Miso Onigiri Keema Patti Samosa Dhokla Seviyon ka zarda Masala green peas Pizza Vegetable Slow Cooker Soup Beef taco salad 10 minutes Chickpea flour Eggwhite Congee 🥣 Rajma curry Miso Onigiri Keema Patti Samosa Dhokla