Mango kulfi. Mango Kulfi is an Indian frozen dessert which is an Indianized version of Mango Ice Cream which is creamier and denser. Kulfi is generally prepared by reducing and thickening milk by slow cooking. Here you have to stir continuously to prevent milk from sticking to the bottom of the pan.
With a few simple ingredients you have a decadent and luscious dessert with minimal effort.
How to Make Mango Kulfi The traditional way to make kulfi involves cooking the milk until it thickens up quite a bit.
Then milk solids are added to the kulfi to make it creamier and its then flavored with cardamom, nuts, saffron.
You can have Mango kulfi using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Mango kulfi
- You need 4 cups of whole milk.
- It's 1.5 cups of dried milk powder.
- It's 14 oz of can sweetened condensed milk.
- You need 2 tablespoons of chopped nuts I used pistachios,almonds and cashews.
- Prepare 1/2 teaspoon of cardamom powder.
- It's 1.5 tablespoons of cornstarch dissolved in 3 tablespoons water or milk.
- It's 1 3/4 cups of mango puree I used fresh.
These days people also make a quick version of kulfi in which you don't cook at all. Some people serve it with faloodeh or vermicelli noodles. Indian mango kulfi is a instant dessert that is made with condensed milk, mango pulp and cream. Kulfi is not only popular in India but also in Pakistan, Bangladesh, Nepal, Burma (Myanmar) and even in the Middle East.
Mango kulfi instructions
- Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low. Then add the milk powder and mix well..
- Add the condensed milk and mix. Also add the chopped nuts and mix. Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks. After 20 minutes, add the cardamom powder and mix..
- Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and whisk to combine. Let the milk simmer for 5 more minutes after adding the cornstarch, keep stirring continuously. It will thicken considerably..
- Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree. Mix the mango puree with the milk mixture until well combined..
- Transfer kulfi mixture to plastic cups or kulfi molds. Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold or if you want to eat with a spoon don't insert stick..
- Return kulfi to the freezer and freeze until set, preferably overnight..
- Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold..
- ENJOY!.
It comes in several flavors like cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran) or pistachio. How to make kulfi Unlike ice cream as it is known in the Western world, the. Kulfi is an Indian version of Icecream that is getting popular all over the world. Denser and creamier, it is mostly made in the shape of a cone. Add Mangoes in the season to make it a delicious variety, Mango Kulfi.
