PREPARATION

1. In a blender , add 500 grams mangoes and blend to a  smooth puree.
2. In a mixing bowl, add 130 grams whipping cream, whisk until stiff peaks form.
3. Now, add blended mango puree, 80 grams condensed milk, 100 grams khoa and mix it with the help of spatula.
4. Then , pour the batter in ice cream/ kulfi moulds with the help of spoon.
5. Now, place ice cream sticks inside each kulfi moulds.
6. Freeze overnight in refrigerator.
7. In a bowl, add 25 grams chia seeds, add 250 milliliters water and soak for 40 - 45 minutes.
8. In a blender, add 200 grams mangoes, 1/8 teaspoon cardamom powder, 50 grams sugar and 500 milliliters milk.
9. Blend it to a smooth consistency. Keep aside.
10. In a pot, add 500 milliliters water, 70 grams vermicelli, stir and cook for a while.
11. Remove the pan from heat.
12. Now, take some water in a  jar , dip the freezed kulfi’s in it for 1 minute.
13. Now , roll the kulfi mould with hands and carefully demould it.
14. Place the kulfi on the flat surface and chop into small pieces.
15. For assembling, take a glass, add soaked chia seeds, some mango chunks, then boiled vermicelli over it.
16. Top it with some almonds and pistachios, chopped kulfi and prepared mango puree.
17. Garnish it with some more chopped kulfi , almonds, pistachios and mango chunks.
18. Serve immediately.