Heads up for Appetizers

This month’s theme for the Monthly Mingle is Appetizers and bite sized food. I have made several appetizers in the past and decided to send them in for MM.

Black Bean and Corn Cutlets

Santa Fe Wraps

Peas and Spinach Rolls

Ribbon Sandwiches

All of these make great finger food no matter what the occasion.

Monthly Mingle is an event started by Meeta of What's for Lunch Honey, now guest hosted by Mansi of Fun & Food.

Kesar Mango Kulfi:

Mango Kulfi brings back sweet childhood memories of summers spent in my granny’s house in Bangalore with my cousins. Summers brings a bounty of mangoes in all shapes, sizes and of course shades of yellow and green. Mom always had her ice cream classes during the summer, and that meant different flavours of ice cream for us to dig into throughout the blazing season. She even taught Kulfis and Ice candies, we waited for these classes more eagerly than the students taking them!! :-D

Mom used to make the Malai Kulfis as well as the Mango ones. And the Kesar Mango Kulfi was everyone’s favourite.

You will need:

2 Cups Mango Pulp
½ Cup Sweetened Condensed Milk (adjust acc to taste)
3 tbsp Chopped Pistachios
3 tbsp Chopped Cashews
½ tsp Saffron Strands
1 Tsp Gelatin powder or Agar Agar cut into small bits
2 tbsp Water

Dissolve gelatin or agar agar in hot water. Let cool and combine with the rest of the ingredients in a medium bowl. Check for sweetness and add more condensed milk if required.

Pour into moulds or small containers and freeze for 4-6 hours. Let sit on the counter for 5 minutes before unmoulding and serving.