All the goodness of the juicy , sweet mangoes in a sinfully rich and creamy Kulfi. kulfi is a frozen milk based indian dessert. there are many ways of making kulfi from using regular milk to condensed milk and some evaporated milk/khoya or cream are also added.
I must say Summer is very well known for Mangoes, Ice creams, Pickles and Kulfi of course. Though in India we can enjoy ice creams and kulfi in winters too 🙂 🙂
According to me, Kulfi and Ice creams are totally different. some says its same.Texture, softness and unique melting characteristics makes it different..
In this recipe i have used Milk powder to thicken the milk. One can use Corn flour, Rice flour, Condensed Milk, corn starch.
I have followed a traditional way of making kulfi. Bit time consuming and tedious but total worthy.. OLD IS GOLD always 🙂 😉 😉
I have not used any color / essence in this recipe. One can if wish.
I have used KESAR Mangoes for this recipe. In Gujarat Kesar is the best to eat.(Right now me also enjoying my vacation at my parents home 🙂 ) One can use Alphonso. Always Use Ripe and Sweet Mangoes which has less Fiber in it.
To make puree i just peel the mangoes and chop into small cubes and grind into smooth puree. No Water or Milk added. Dont use Water/ Milk in puree as it will dilute the thick texture of Milk and Kulfi wont firm nicely.
I have used Kulfi moulds but if you dont have it then one can use small cups , just wrap it with aluminium foil and insert a wooden stick.
Lets checkout the recipe:
- 1 Lt Full Fat Milk
- 5 tbsp Malai
- 1/2 cup Milk Powder
- 1/2 cup Sugar
- 1.5 cup Mango Puree
- few Saffron strands (Optional)
- 1/4 tsp Cardamom Powder (Optional )
- Some Almond, Pistachio slivers to Garnish
In a broad vessel , take milk and allow it to boil for 15-18 mins on slow flame. Keep scraping the sides too.
take 2 tsp warm milk and soak Saffron strands when u boil the milk . .
Add malai, milk powder and sugar to boiling milk. Again cook for 5 mins more on medium flame.. Add Saffron Milk and cardamom powder.
Allow it to cool completely. Then add Mangoes puree and mix it nicely. Use hand blender to give a smooth touch.
Pour this thicken flavorful milk in Kulfi Mould. Make sure u keep kulfi mould in freezer at least for 30 mins then only pour this milk. It will fasten the process. Now keep in freezer for 7-8hrs or overnight.
After that take it out , keep under running water and after a minute and take it out. Keep on a plate garnish with Almond/ Pistachio slivers and serve immediately.
Hope you all enjoy this yummy Kulfi in this terrific Summer 🙂 : )
Happy Cooking 🙂 🙂