Mango kulfi is one out of countless recipes made out of Mangoes. Though, I am not a big fan of sweets, but my family loves desserts a lot and if it is made of Mangoes then it is like a “cherry on the cake.” 😋A chilled Mango Kulfi in summers after a meal is an absolute delight.
In this recipe I have used the fresh homemade mango pulp and did not use condensed milk. Boiling the full fat milk steadily on a low flame really gives a smooth & creamy texture to this kulfi. The traditional kulfis which we usually buy from the icecream vendors are made in earthen pots which are called as “matka kulfi” but I have used the regular kulfi molds or cups.Here, is the detailed recipe for this yummy summer delight kulfi along with the pictures:
🍴 Time to Prep 30 minutes
⏰Time to cook 6-7 hours
🍛 Servings 6-7 people
👩 Author Ruchika
🍲 Cuisine Indian
♨ Course Dessert
Ingredients:
- 1 big sized ripe mango (any sweet variety of your choice)
- 1/2 litre full cream/full fat milk
- 1/2 cup milk powder
- Sugar to taste
- 1/2 tablespoon corn flour
- 1/2 tablespoon custard powder (optional)
- 1 tablespoon saffron milk
- 1/2 tablespoon cardamom powder
- 1/2 cup chopped dry fruits (almonds, cashew nuts, pistachios, pumpkim seeds etc.)
Note / Tips to follow:
- I have used full fat milk for this recipe. You can take any milk of your choice but the result may vary.
- You can use condensed milk and skip sugar. But, I am not a big fan of condensed milk so used sugar.
- I have added 1/2 a spoon of custard powder in this recipe to make it a little more creamy and flavorful but that is completely optional.
- To unmold the kulfi, either put the molds under running water or a little warm water for a few seconds. It will come out easily.
Recipe:
1. Take 1/2 litre milk in a pan and let it boil slowly on a low flame. Keep stirring occasionally.
2. Once, the milk comes to a boil, add 1/2 cup of milk powder and stir to avoid lumps.
3. Once the milk powder combines well with the milk, add sugar to taste and stir.
4. Further take 1/4 cup lukewarm milk/water and add 1/2 tablespoon of corn flour & 1/2 tablespoon of custard powder & mix well. Make sure that there should be no lumps. Add this mixture to the boiling milk.
5. Let the milk cook on a low flame and keep stirring on regular intervals. Add, 1/4 cup of saffron milk and mix well.
6. Now, Add chopped dry fruits & cardamom powder to the boiling milk and mix well. Let the milk cook & thicken on a low flame for 20-25 minutes. Keep stirring in between to avoid burning and sticking at the bottom.
7. In the mean time peel the mangoe and remove the pulp. Add the pulp in a blender jar and blend to make a very smooth paste. Keep it aside.
8. After 20-25 minutes, milk will turn thick and creamy more of a condensed milk (milkmaid) texture as shown in the picture. Turn off the heat and let the milk cool completely.
9. Once the milk cools down, add the mango pulp to it.
10. Mix really well so that every thing combines well.
12. Now, pour this mixture to the kulfi molds or cups and keep in the deep freezer to set for 5-6 hours. After 6 hours take out from the refrigerator and serve chilled. To unmold the kulfi, keep the molds in a little warm water for a few seconds & take out.
