Ripened Mango big size 1
Full cream milk 1 litre
Powdered Sugar 1 cup
Dissolve 2 strings of saffron in 1tb spoon of warm milk.
Boil the milk in a big vessel in medium flame till it becomes atleast 750ml. Allow it to cool well. Then add a teaspoon of curd in to the milk. It will turn into a thick creamy curd in 5 or 6 hours. Transfer the curd into a muslin cloth and squeeze it gently to remove the water present in it. Keep the water free curd in a bowl. Add the sugar powder with the mango pieces and give a whip in the mixie or hand mixer to make into pulp. Add the mango pulp to the curd and mix well and refrigerate it for three hours in the freezer. Take it out and again give a whip in the mixie and then add the saffron milk. Keep it in the freezer for an hour and serve chill.