Mango -stuffed-Rabri

Ingredients:

2 - mangoes

few strands of saffron

1.25 litre full fat milk

1/3 cup sugar-

Instructions:

Pour milk in pan and bring it to boil on a low flame.

Reduced the milk until it becomes half. 

Add sugar and saffron and cook for 1 minute.

Now keep the kulfi mixture aside and let it cool.

Now take some good ripe mangoes.

Cut off the top and tail end of the mango, and stand it on a flat surface. Slowly, carefully, mark the part where the seed is, using a sharp knife. Little by little, loosen the seed using the knife, and pull it out with your hands. You could use a pair of tongs for the same, too. Make sure you don’t remove too much of the mango’s flesh along with the seed. 

Also, make sure you don’t create a hole in the bottom of the mango, in trying to remove the seed. 

Stand the mango inside a small glass, and place the crown on it.

Fill the kulfi stuffing into the mango almost till the top.

Put the crown back on.

Place the glass with the mango  in the freezer, and let the kulfi set for at least 3 hours.

After 3 hours or when the kulfi has gotten almost solid, gently peel the mango using a peeler.

Put the mango back in the freezer, with the top, and let it set for at least a couple of hours more.

When you are ready to serve the dish, remove the bowl from the freezer and cut the mango kulfi into pieces ,

Serve the stuffed mango kulfi pieces immediately.