Mango Kulfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • Milk - 3 and ½ cups or Almond Milk – 3.5 cups (If vegan)
  • • Sweetened condensed milk - 1 cup (Skip if vegan)
  • • Sugar - ½ cup
  • • Rice flour - 1 tsp
  • • Mango – 2 or Mango puree – 2 cups.
  • • Badam - 10 nos, crushed or make it a smooth paste
  • • Pista - 10 nos, crushed
  • • Cardamom powder - ½ tsp
  • • Saffron - 3 strands
  • • Pista - 2 tsp , crushed coarsely
Instructions
  1. Heat the milk to a boil with saffron strands and then simmer for 15 - 25 minutes till thickens.
  2. When it thickens, add the sweetened condensed milk and mango puree and heat for 2- 4 minutes. (If you have mango, just blend into a very smooth paste and add)
  3. Add badam, pista, sugar, cardamom powder, cinnamon powder and heat for two minutes.
  4. Dissolve 1 tsp of rice flour in 2 tsp of water. Add that in the mixture. It helps in thickening.
  5. When you think , it is totally thick and it is not liquidy, switch off and cool completely.
  6. When it is cooled completely, now blend it once more. This gives a perfect creamy texture.
  7. Set in any containers you want, cover and freeze it. But traditionally kulfis are served in this special mould where the ice-cream is set.
  8. Pour the ice-cream into individual kulfi mould and freeze till set. (for 6- 8 hrs)
  9. Unmold the kulfi by placing it under running water for few seconds. Remove on a plate, slice the kulfi, garnish with pistachios and serve immediately.
Notes
1. You can place an ice-cream stick in the center of it when the ice-cream is half set. Half frozen cream will help the stick to hold it in place. Refrigerate again till completely set.
2. I recommend using full fat full milk, don’t use low fat milk.
3. If you don’t have the mould i have, you can use Popsicle mould if not you can use disposable plastic cups. Or even thick paper cups.
Recipe by Relish The Bite at https://www.relishthebite.com/mango-kulfi/