Wednesday 8 July 2015

Mango Kulfi Recipe/Mango Kulfi Ice/Kulfi Recipe/How to make Mango Kulfi with step by step photos

Kulfi is a very popular traditional frozen dessert from the Indian subcontinent. Kulfi is originally prepared by evaporating sweetened milk by slow cooking. The milk is boiled until it turns thick, which in turn increases the fat, protein and the density. In India, kulfis are sold by kulfiwalas, who keep the frozen moulds inside the earthenware pot called a matka filled with ice and salt. It is garnished with pistas and served cold [Source: Wikipedia]. Do try out this mango kulfi and post your feedback. Check out other mouth-watering Mango Recipes here.  Meanwhile do check out other interesting and refreshing Juice/Milkshakes/Smoothies/Ice creams etc here.

Here’s how to make Mango Kulfi with step by step photos…

Milk [Whole Milk/Full Fat Milk]
2 ½ cup
Condensed Milk
½ cup
¼ cup
Mango Pulp
1 cup
Cardamom Powder
½ tsp
Saffron/Kunguma Poo
3 strings
2 tsp finely chopped

Soak & Grind
Preparation time: 35-40 minutes
Makes: 10 small popsicles
Author: Priya Anandakumar

Other Ice Cream & Popsicle Varieties that might of your interest...

Soak the almonds and pista in water for about 30 minutes. Peel the skin of the almonds.
Add 3-4 tsp of milk and grind it in the mixer to coarse paste.

Soak the saffron strings in one tsp of warm milk and keep it aside.

Grind the flesh part of the mango and keep the mango puree aside.

Heat milk [whole milk] in a heavy bottomed vessel, add the sugar and mix really well. Let it come to boil.

Add the condensed milk and saffron milk. Stir well and simmer for another 10 minutes.

Add the ground nuts paste and stir well.

Now add the cardamom powder and simmer until it is turns creamy. Be careful not to burn the mixture and also it should be thick but not too thick. Switch off the stove and let it cool down completely.

Add the mango puree to the milk mixture and mix really well.

Pour this in to kulfi moulds or popsicle moulds or even small cups [cover with aluminium foil or lid] and freeze it for about 6 hours.

To get the kulfi out of the mould, show it under running water for just 20-30 secs, then gently tap the mould at the bottom. The kulfi will gently slide into your bowl or plate.

Garnish with crushed/chopped pistachios and serve immediately.

Enjoy this wonderful, rich and creamy Mango Kulfi for this hot summer.

Thank you all for visiting my space, please come back again for lovely, exotic and luscious recipes from my kitchen.

Meanwhile do check out other interesting and refreshing Juice/Milkshakes/Smoothies/Ice creams etc here.

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Hello everybody,
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Priya Anandakumar