How to Make Mango Kulfi Recipe, Indian Ice Cream(Updated)
Kulfi is a frozen summer delight made of milk, sugar, condensed milk, and khoya flavored with cardamom (elaichi), saffron, and pistachios or nuts. You can call this mango kulfi, a traditional Indian ice cream, the most famous street food throughout India. You will find this sold by many street vendors called Kulfiwallas, cafes, and restaurants around the year. Kulfi is a more dense dessert than ice cream, and it does not melt as quickly as ice cream. Kulfi Falooda, another famous street food, is incomplete without this Indian dairy dessert (kulfi). Kulfi pieces are part of the falooda instead of flavored milk. If you are looking for theKesar Pista Kulfi Falooda Recipe or Paan Kulfi Falooda Recipe, click here, it is available on the website.Summer is around, with the mango season at its peak, so I thought, let me share a Mango kulfi recipe to beat the heat and the delight of mangoes in one. Mango kulfi is seasonal and one of the favorite desserts loved by everyone of all ages.
Prep Time5 minutesmins
Cook Time15 minutesmins
Freezing time8 hourshrs
Total Time8 hourshrs20 minutesmins
Course: Dessert
Cuisine: Indian
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Servings: 4servings
Ingredients
500ml Full Cream Milk
8tbsp Sugar
2tbspCornflour
100 gramsKhoya or mawa
1cupMango Puree
½tspMango Emulsion
Pistachios and Rose PetalsGarnish
Instructions
Take 500 ml of full-cream milk and 8 tbsp of sugar in a heavy bottom pan. Keep stirring and let the milk boil nicely till two or three boil.
Mix 2 tbsp of cornflour with little milk in a bowl, and add to the boiling milk.
Stir well till the cornflour dissolves in the milk. Boil the milk for a minute.Tip - Keep stirring the milk as cornflour may stick to the pan.
The consistency will be thick. Switch off the gas flame. Add 100 grams of khoya or mawa and let it cool completely.
Transfer the mixture to a bowl. Add one cup of mango puree, ½ tsp of mango emulsion and blend all the ingredients well.
Fill the mango mixture up to ¾ of the kulfi mold. Add some sliced pistachios and freeze overnight.
To make stick kulfi - Fill the mango mixture up ¾ of the kulfi mold. Cover the mold with foil paper. Give a small cut with a knife and insert a stick. Freeze overnight.
Dip the frozen kulfi mold into normal water for a few seconds.
Demould and cut into pieces. Similarly, de-mold the stick kulfi. Garnish with pistachios and rose petals.
The mango kulfi is ready to serve immediately.
Notes
Suggest using full-cream milk for better results.
Adding mango emulsion is optional. Suggest you add it; it enhances the flavor.
If you don't have mango emulsion, add ¼ tsp of mango essence and ¼ tsp of yellow color.