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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanche almonds and pistachios in hot water for 1 minute-not too long or they get soft, drain. | 2. Meanwhile, combine milk, milk powder, and sweetened condensed milk; bring to a boil on medium high-stirring. | 3. LOWER burner temperature, add sugar and saffron, simmer for 10-15 minutes or until mixture thickens, stirring constantly while simmering. | 4. Remove from burner and cool completely. | 5. When nuts are cool, remove skins and chop coarsely. | 6. Mix the mango pulp with the cooled milk mixture. | 7. Mix mango mixture for 15 seconds in a mixer if required. | 8. Stir in chopped nuts. | 9. Pour into individual 4 ounce containers (maybe disposable glasses would work), cover, and freeze till set, about 3 hours. | 10. Unmold and serve, or serve directly out of container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1/4	cup		481.78	0.0	0.0	54.5
pistachio	1/4	cup		172.2	8.3548	6.1992	13.9359
milk	2 1/2	cups		372.1	29.158	19.215	19.947
milk	1/4	cup	powdered	138.0	3.324	1.374	14.304
milk	1/2	cup	sweetened condensed	138.0	3.324	1.374	14.304
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
saffron strand	3		changed	-	-	-	-
mango pulp	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.