PREPARATION

1. Heat 500 milliliters milk in a pan, add 2 teaspoons tea leaves, 1 tablespoon sugar, 1/2 teaspoon tea masala and stir well.
2. Bring it to a boil.
3. Strain and cool for 20 minutes.
4. In a mixing bowl, add 150 grams fresh cream and whist it well.
5. Add 150 grams condensed milk and whisk it again.
6. Then, add this mixture into the cooled tea, add 2 tablespoons pistachios and mix it well.
7. Pour the mixture into the moulds.
8. Insert pop stick into it.
9. Freeze for overnight.
10. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould the kulfi.
11. Serve immediately.

Mango Kulfi

Servings - 5 - 7

INGREDIENTS
Hot water - 2 tablespoons
Saffron - 1/4 teaspoon
Mangoes - 550 grams
Condensed milk - 355 grams
Fresh cream - 200 grams
Cardamom powder - 1/4 teaspoon
Almonds - 2 tablespoons
Almonds - to taste
Popstick
Almonds - for garnishing