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| Mango Kulfi Recipe |
Recipe Card:
Mango Kulfi
Mango Kulfi, another refreshing “Beat the Heat” lip-smacking dish! We can easily make this wonderful delight with few ingredients that are mostly available anytime in our home.
- 2 Cups Milk (1 Cup – 250ml)
- 1 Tin Condensed Milk (Generally 1 Tin is 400gms)
- 2 Cups Mango Puree
- 2 tbsp Pistachios
- 1 tbsp Almonds
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Chop 1 Tablespoon of Pistachios and keep it aside. Take the remaining Pistachios in a bowl and add water and soak it for 15 minutes
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Add warm water to almonds and keep it aside for 15 mins. After 15 mins, remove the skin from the almonds
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Take the soaked and drained almonds and pistachios in a mixer jar. Add 2 tablespoon milk and grind everything to a smooth paste
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Heat a saucepan, add milk and bring it to boil. When the milk starts to boil, add condensed milk and stir well. Keep the flame in low and allow the milk to boil and reduce to 1/4th of its quantity
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Then, add the nuts paste and stir well. After adding nuts paste, the mixture becomes thicker. If nuts are allergic, we can skip this step and instead mix 1 tablespoon of cornflour and mix with milk and add it to the boiling milk to make the milk thicker.
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After adding nuts paste, keep the flame very low and add the mango pulp and stir well to combine with the milk mixture. Finally garnish with chopped pistachios and combine well. Switch off the flame and allow the kulfi mixture to come to room temperature
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Pour the kulfi mixture in the popsicle mould or kulfi mould. We can also use paper cups or ramekins. If using paper cups or ramekins, cover with a cling wrap and insert a popsicle stick and place it in freezer
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Freeze the kulfi for 6-8 hours or overnight. Next day, show the popsicle mould under running water and slowly take off the kulfi out of the mould
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Enjoy the delicious Mango Kulfi! A Complete lip-smacking “Beat the Heat” dish!
- If you are allergic to nuts we can skip adding nuts
- Mango kulfi can be poured in any container like glass container or made into popsicles. Clay pots would be a perfect choice.
- We can use normal paper cups to pour the kulfi mixture and insert a popsicle stick and cover with foil and set it inside the freezer
Method:
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- Chop 1 Tablespoon of Pistachios and keep it aside. Take the remaining Pistachios in a bowl and add water and soak it for 15 minutes
- Add warm water to almonds and keep it aside for 15 mins. After 15 mins, remove the skin from the almonds
- Take the soaked and drained almonds and pistachios in a mixer jar. Add 2 tablespoon milk and grind everything to a smooth paste
- Heat a saucepan, add milk and bring it to boil. When the milk starts to boil, add condensed milk and stir well. Keep the flame in low and allow the milk to boil and reduce to 1/4th of its quantity
- Then, add the nuts paste and stir well. After adding nuts paste, the mixture becomes thicker. If nuts are allergic, we can skip this step and instead mix 1 tablespoon of cornflour and mix with milk and add it to the boiling milk to make the milk thicker.
- After adding nuts paste, keep the flame very low and add the mango pulp and stir well to combine with the milk mixture. Finally garnish with chopped pistachios and combine well
- Switch off the flame and allow the kulfi mixture to come to room temperature
- Pour the kulfi mixture in the popsicle mould or kulfi mould. We can also use paper cups or ramekins. If using paper cups or ramekins, cover with a cling wrap and insert a popsicle stick and place it in freezer
- Freeze the kulfi for 6-8 hours or overnight. Next day, show the popsicle mould under running water and slowly take off the kulfi out of the mould
- Enjoy the delicious Mango Kulfi! A Complete lip-smacking “Beat the Heat” dish!
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| Mango Kulfi Recipe |
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