Creamy Mango Kulfi

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Come summers and fruit markets are lined up with vendors selling a variety of mangoes. Emanating a strong aroma, just enough to captivate your senses, you certainly get tempted to buy some and arrive home with a bag full of them. Well! that is what exactly happened with my husband last week. He is so fond of mangoes that he could not resist himself and bought a huge basket of these sunshine fruits while returning from office. Besides relishing them as is, I invested some of them in this delicious, creamy and luscious "mango kulfi". Imparted with a hint of cardamom and rose, it tasted simply divine, and not to mention explicitly, much much better than the store bought ones.   

Creamy Mango Kulfi 

Oh my my !! can you see the creaminess oozing from these kulfis in the picture above? That is exactly what we Indians love in our kulfis...don't we? In case you agree, I am sure you will love the recipe too which only requires three main ingredients. So, what are you waiting for? Get those mangoes out of your fridge and make these yummilicious kulfis at home...

You can set these kulfis in aluminium moulds as I did, or simply use any earthen pots (kulhads), ice-trays; these can even be set in a plastic box and later scooped out for serving.

Ingredients

  • Ripe mangoes (preferably Alphonso) - 3 to 4
  • Full fat milk - 1/2 litre
  • Condensed milk - 200 grams (1/2 tin)
  • Edible rose petals (optional) - a few
  • Cardamom powder (optional) - 1/2 tsp

Creamy Mango Kulfi 

Creamy Mango Kulfi 

Method

1. Wash, peel and cut the mangoes into cubes.
2. Blend these cubes to a fine puree using a blender jar. You should get around 1 and 1/2 cups of puree.
3. Heat a non-stick pan. Cook the mango puree for 8 to 10 minutes on low heat. The excess moisture would evaporate and it would thicken a bit. Dish out and cool to room temperature.
4. Meanwhile, heat the milk in a saucepan and let it come to a boil.
5. Lower the flame and let it simmer until it thickens and remains half of its original quantity.
6. At this point, add in the condensed milk. It will again get thinner.
7. Let it simmer until it thickens again nicely. This process will take somewhere around 20 to 25 minutes.
8. Switch off the flame and mix in the cardamom powder. Let the thickened milk cool down to room temperature.
9. When cooled down, mix in the mango puree. Pour the mixture into kulfi moulds and pop into the freezer to set for 6 to 8 hours. In between, when the kulfi is firmed a bit but not fully set, you can push down ice cream sticks in the center of the moulds.
10. To serve, take out the moulds and dip in water for 20 to 30 seconds.
11. Tightly grasp the stick and pull out the kulfis from the moulds.
12. If you wish, you can crush some edible dried rose petals between your palms and sprinkle on the kulfis to give them a nice rosy flavor.

Creamy Mango Kulfi 






Anshu's Food Odyssey

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