Mango and Cashew Kulfi Pops

Mango and Cashew Kulfi Pops with dry Ginger Powdered (Soonth)

Ingredients:

1 Ltr Full Fat Milk, 2 tbs Sugar (optional) OR 2 tbs Condense milk (optional),15 cashews coarsely crushed,1 Mango churned to make pulp. 2 Tbsp dry Ginger Powdered (Soonth).

Method:

Boil milk at medium temperature till it becomes half; keep stirring it and clearing the borders; as fat tends to stick to walls of the pan. When it reaches half way, add sugar and cashew nut powder; and again boil for some more time till milk gets thick. Now let the mixture come to room temperature. Add dry Ginger Powdered (Soonth) mix well. From the thickened milk, take out a small part and add mango pulp; this way you can create 2 layers.Use few paper glasses; fill with mango pulp, freeze it for 2 hours, and then add white milk kulfi portion and cover the glass with aluminum foil and a ice cream stick inside,and again freeze it for overnight.