Bengaluru, Apr 28: This summer, Four Seasons Hotel Bengaluru invites guests and food enthusiasts to indulge in a nostalgic culinary experience crafted by its Pastry Chef, Mohammed Saleem Gafoor.
Inspired by his childhood in Dehradun, Chef Gafoor brings to life the essence of warm summer days with his Alphonso Mango Saffron Kulfi—a dessert that blends memory, tradition, and flavour.
A Recipe Rooted in Nostalgia
Drawing from memories of a mango orchard behind his home, where the air was filled with the fragrance of ripening fruit, Chef Gafoor recreates those simple joys through this signature kulfi. Moments of walking back from school and enjoying kulfi with friends inspire every element of this dish.
At the heart of the recipe lies the richness of Alphonso mango, known for its intense sweetness and aroma. The preparation focuses on preserving the fruit’s natural fragrance by folding fresh mango purée into a gently cooled milk base.
While Alphonso mangoes are preferred, alternatives such as Kesar mango or Dasheri mango can also be used.
Recipe: Alphonso Mango Saffron Kulfi
Ingredients
- 200 g full-fat milk
- 200 g cream (35%)
- 80 g condensed milk
- 50 g roasted pistachios
- A pinch of Kashmiri Mongra saffron
- 600 g fresh Alphonso mango
Preparation
- Simmer milk and cream on low heat for about 10 minutes. Remove from heat.
- Add condensed milk, chopped roasted pistachios, and saffron. Cover and allow the mixture to cool for approximately 30 minutes.
- Prepare a smooth purée using fresh mangoes and fold it into the cooled milk mixture.
- Mix well, pour into moulds, and freeze overnight.
- Serve chilled, garnished with fresh mango pieces and roasted nuts.
A Celebration of Summer
With this thoughtfully crafted dessert, Four Seasons Hotel Bengaluru celebrates the flavours of the season while evoking memories of simpler times—transforming a classic kulfi into a deeply personal and sensory experience.
