- Average
- Average budget
Ingredients
- 2 cups milk (whole is ideal)
- 3-5 saffron threads
- ½ cup sugar
- 2 tbsp heavy whipping cream
- 1 ½ c canned mango pulp
- 3 tbsp crushed nuts, either pistachios, almonds or both
Preparation
Step 1
Heat milk and saffron in a heavy set wide pan over medium high. While stirring, bring contents to a boil.
Reduce to a low medium and allow to simmer, all the while stirring the milk for about 20 minutes until the mixture reduces to half its original volume and it becomes relatively thick.
Keeping flame to medium, add the sugar to this and stir to dissolve granules over heat. Continue to cook for approximately another 10 minutes.
Add cream and cook further for 2-3 minutes.
Allow the milk to cool completely, then stir in the mango pulp and combine well.
Add nuts. Stir well.
Pour mixture into popsicle molds.
Freeze until molds are firm.
No molds? No worries! Pour contents into disposable plastic cups, cover tightly with foil and poke centers of filled cups with sticks.