3 Five-Ingredient Indian Desserts: Mango Kulfi, Coconut Laddu, Saffron Shrikhand Mousse

Step 1: Prepare Saffron for Mango Kulfi

Add about a pinch (10-15 strands) of saffron threads to 1 tablespoon of hot water. Set aside for approximately 5 minutes to allow the flavors to bloom and extract.

Step 2: Crush Cardamom for Mango Kulfi

Take 5-6 cardamom pods, remove the outer shell, and extract the black seeds. Place the seeds in a mortar and pestle and crush them into a fine powder. Set aside.

Step 3: Whip Heavy Cream for Mango Kulfi

Pour 1 cup of chilled heavy cream into a mixing bowl. Using an electric mixer, whip the cream until nice soft peaks form.

Step 4: Combine Ingredients for Mango Kulfi

Gently fold 1/2 can (approximately 7 oz) of sweetened condensed milk into the whipped cream. Then, add 1 cup of mango puree (canned or fresh) and gently fold until the mixture is well combined and turns a beautiful orange color. Finally, add the crushed cardamom and the bloomed saffron (including the water) and gently mix until incorporated.

Step 5: Freeze Mango Kulfi

Pour the prepared kulfi mixture into a freezer-safe container. Cover the container and place it in the freezer for about 8 hours or overnight, until it is nicely hardened but still maintains a creamy texture.

Step 6: Serve Mango Kulfi

Once frozen, scoop out the Mango Kulfi into serving bowls. Garnish with a sprinkle of dried rose petals and a few saffron threads (optional) for a pretty presentation.

Step 7: Toast Desiccated Coconut for Laddu

Add 2 cups of desiccated coconut to an Instant Pot set to low heat (or a pan on the stovetop). Stir constantly for 5-7 minutes until the coconut becomes slightly crispy and turns a tiny bit of light brown. Be careful not to burn it.

Step 8: Mix Laddu Dough

Turn off the heat. Add 1 can (14 oz) of sweetened condensed milk to the toasted desiccated coconut. Mix vigorously with a wooden spoon until a cohesive dough forms. Add 1 teaspoon of ground cardamom and continue to mix until well incorporated.

Step 9: Chill Laddu Dough

Transfer the coconut dough to a container and refrigerate for about 5 minutes. This will help the dough firm up and make it easier to handle.

Step 10: Form Coconut Laddus

Take about a golf ball-sized amount of the chilled dough. Roll it between your palms to form a smooth, round ball. (Hack: Apply a little ghee or coconut oil to your hands to prevent the dough from sticking).

Step 11: Coat and Chill Laddus

Roll each formed laddu in shredded coconut (optional) to give it a nice texture. Place the laddus on a plate and refrigerate for another 3-5 minutes to help them hold their shape firmly.

Step 12: Garnish Coconut Laddus

At the very end, sprinkle a little bit of crushed pistachios (optional) over the laddus for added flavor and a beautiful green contrast.

Step 13: Hang Greek Yogurt for Shrikhand

Place a strainer over a bowl to collect the excess liquid. Line the strainer with a cheesecloth or muslin cloth. Pour 1 large tub (32 oz) of Greek yogurt into the cheesecloth. Gather the edges of the cloth and twist to form a ball, gently squeezing to start draining the whey. Place the wrapped yogurt in the refrigerator for 6-8 hours or overnight to allow all the excess liquid (whey) to drain out, leaving behind thick, hung yogurt.

Step 14: Prepare Saffron for Shrikhand

Soak a pinch (10-15 strands) of saffron threads in 1 tablespoon of hot water. This step is similar to the kulfi recipe and helps to extract the saffron's color and flavor.

Step 15: Mix Shrikhand Mousse

Once the yogurt has hung and is thick, transfer it from the cheesecloth into a mixing bowl. Add 1 cup of powdered sugar, the soaked saffron (with its water), and 1 teaspoon of ground cardamom. Whisk vigorously until all ingredients are well combined and the mixture has a smooth, creamy, and velvety texture.

Step 16: Serve Saffron Shrikhand Mousse

Transfer the prepared Saffron Shrikhand Mousse into individual serving dishes, such as small glasses. For an optional decorative touch, top each serving with a swirl of whipped cream and a sprinkle of crushed nuts.

• To extract more flavor and color from saffron, bloom it in hot water for 5 minutes.

• When toasting desiccated coconut, stir constantly on low heat to prevent burning.

• Use a little ghee or coconut oil on your hands when rolling coconut laddu dough to prevent sticking.

• For Saffron Shrikhand Mousse, hang the Greek yogurt overnight to ensure all excess whey is drained, resulting in a thicker, creamier consistency.

• For Mango Kulfi, fresh Alphonso mango puree can be used instead of canned mango pulp if available.

• If desiccated coconut is not available, dried coconut flakes can be processed in a food processor to achieve a similar texture for Coconut Laddus.

• The whey drained from the Greek yogurt for Saffron Shrikhand Mousse can be saved and used in smoothies.

• Toppings for Saffron Shrikhand Mousse, such as whipped cream and crushed nuts, are optional and can be customized.