Mango Kulfi Recipe | Mango Recipes

Mango Kulfi I guess there are hardly any one whom doesn't like it. Kulfi or khulfi is popular diary Indian Dessert.  Kulfi is known as Indian ice cream, it looks and taste similar to ice cream too only it's dense and creamier and popular kulfi flavors are malai, mango, cardamom, saffron and pista.  I followed here traditional way of making kulfi i.e evaporating milk by slow cooking.  You can directly add evaporated milk to reduce cooking time too.

Kulfi always reminds me of the street hawkers coming only during late evening and night to sell malai kulfi in a tri-cycle or cart with ringing a huge bell, available in different size and price those kulfi to eat after dinner is such a pleasure, I still look forward to have kulfi at night whenever I'm at Chennai and seriously nothing beats having kulfi from street hawkers than any expensive restaurant.  As we all love mango having it in kulfi form is another treat.

These kulfi was exactly like we get in restaurant with street hawkers, the texture little grainy yet smooth with delicious blend of mango, cardamom and saffron.  Try to add fresh mango pulp and freshly crushed cardamom for the extra flavor nothing beats fresh ingredients.  There is only one word for these kulfi that is 'delicious'.  Make this easy kulfi and relish along with family and friends.

Mango Kulfi Recipe

Author: Priti
Category: Dessert
Cuisine: North Indian
Prep Time: 5 Minutes
Cook time: 30 Minutes
Total time: 35 Minutes + Freezing Time

Yields: 4

Ingredients:
Milk - 3 Cups
Condensed Milk - 3/4 Cup
Sugar - 2 tbsp [or to taste]
Corn Flour - 2 tbsp
Rice Flour - 1 tbsp
Saffron/Kesar - A Pinch
Freshly Crushed Cardamom - 1/2 tsp
Fresh Mango Pulp - 2 Cups
Pista - 1 tbsp

Method:

1. Bring milk to boil in a heavy bottom pan and simmer for 10 minutes in medium flame until it reduce to 3/4.
2. Meanwhile take 2-3 tbsp hot of milk and mix corn & rice flours, dissolve without having any lumps. Soak saffron in hot milk for 10 minutes. 

3. Add condensed milk and mix well simmer for 5 minutes. Add corn, rice flour mixture and stir well.

4. Add cardamom powder, sugar and simmer for another 5 minutes or until milk becomes thick.

5. Off flame and let milk gets cool completely. Meanwhile peel and take pulp of mango, mash it or puree in a mixer.  Add mango puree with milk and mix well. 

6. Pour in kulfi or popsicle molds or kulhad or ramekin anything you wish, garnish with chopped pista.  Cover with foil and freeze for 6-8 hours or over night.

Enjoy mango kulfi.

Notes

• I used corn and rice flours, you can use either of any or both.
• You can skip corn and rice flours and use 1/4 cup of milk powder instead.
• You can use evaporated milk too.
• Add freshly crushed/powder cardamom.

Have a nice day.