An Indian dessert that is loved by everyone and I guess there is rarely anyone who’d say no to Kulfi! This luciously creamy, deliciously sweet and chilled dessert is perfect for summers and compliments any Indian meal when looking for that perfect end to your meal 😍👌🏼 Flavour it with whatever takes your fancy! Mangoes….yes that is what I have used here to make it even more irresistible and delicious.
Look at the golden colour..and I have used a bit of freshly pounded cardamom powder to elevate the flavour of Alphonso Mangoes….the King of fruits 😍 and garnished it with some pistachio slivers and homemade dried rose petals (organic) ….this recipe also calls for some fresh, thick cream from full fat milk…yes homemade made fresh cream, it makes the Kulfi even more smooth and the taste is very authentic! But then again, you can always use fresh cream from a tetra pack too😋
Last year I had shared an easy recipe for Kesar Pista Kulfi on the blog and this recipe is another take on that!😀 You can add some chopped pistachios and almonds to this Mango Kulfi recipe and make it a Dry Fruit Mango Kulfi too!
I used kulhad and matkas (Indian earthenware) of different shapes and sizes to set the Kulfi, you can use simple Kulfi or Popsicle moulds as well or simply use little stainless bowl to set them. Although the kulhad and matkas I have here aren’t actually earthenware, they are all made of porcelain.
Common, let’s make Kulfi!
Yield: 5-6 kulfis
Equipment: a heavy bottomed pan, a ladle, measuring cups/ spoons, kulfi moulds/ Popsicle moulds/ small bowls, ice cream sticks etc.
500 ml milk (I use Amul toned milk – 2%fat)
pulp of 3 nos. medium Alphonso mangoes
1/4 cup warm milk
2+1/2 tbsp cornflour
1+1/4 cup sugar (adjust as per your preference)
1/2 cup cream (I used homemade cream from full fat milk, you can use tetra packed Amul fresh cream as well)
1/2 tsp cardamom pwd
chopped pistachio & dried rose petals to garnish
Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.
Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, cardamom powder and the mango pulp. Cook for two mins more. Keep it aside to cool for a few mins.
Next, lightly beat the cream. Add the cooled milk and mango mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds/ matkas/ bowls and keep it in freezer to set for about 7-8 hours or even overnight.
Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould if using Popsicle mould or traditional Kulfi mould.
Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️ Look at that texture…..yumm!