How to make Easy Mango Kulfi at Home | Easy Mango Malai Kulfi detailed recipe with step by step pictures and video

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 🙂 🙂

Generally, Kulfi and Ice creams are totally different. some says its same.Texture, softness and unique melting characteristics makes it different..

Some Important NOTES

• 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.
• 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.

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Checkout the detailed Video recipe for Mango Malai Kulfi here….

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Lets checkout the detailed recipe with step by step pictures….

In a broad vessel , take milk and allow it to boil for 15-18 mins on slow to medium 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.

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witch off the flame. Allow it to cool completely. Then add Mangoes (add mangoes only when cooled else milk may curdle ). 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 8 to 10 hrs or overnight.

After that take it out , keep under running water and after a minute de mould .

Keep on a plate, garnish with Almond/ Pistachio slivers and serve immediately.