Take a heavy bottom pan and boil the milk, then leave it to simmer. Put sugar in it and let it simmer till only one third of it is left in the pan. It should be thick and creamy by now.
Add saffron and mango pulp to it and cook for about two minutes more. Cool it to bring to normal room temperature and then add cream and mix well, slowly.
To serve, dip the mould into warm water, to loosen the sides of the mould.
Serve with pride. |
