Directions

• Take a heavy bottom pan and add alphonso mongo puree and cook on moderate flame.
• Add cream, let the mixture come to a boil and then simmer it.
• Add lemon, milk, and grated khoya.
• Add sugar, chopped nuts, chopped dried cranberry and pistachio.
• Remove the pan from the heat and cool it.
• Pour it into kulfi molds and freeze it for 5 to 7 hours.