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“A kulfi a day keeps the summer away!!”

I am a Kulfi person. I would rather choose kulfis over icecreams. The creaminess of kulfis are not only tempting but something you would love to dive into. And as Mango season is at its peak. So, I decided to try out different recipes with Mango this summer and Mango Kulfi is one of them. And trust me, Mango Kulfi is a 10/10 summer treat.

It is made using Mangoes, reduced milk, sugar and few spices. It will definitely please your tastebud.

I still remember how in my childhood days, I used to run behind kulfi wale bhaiya. He came on a cycle and called out the kids for his ambrosial kulfi. It felt like kulfi is calling me to itself, crazily, I ran behind. Those moments are still fresh in my mind like it all happened just a few days back. This one is the fondest memory of how I fell in love with Kulfis. Back then, there was only one or two flavors. So, when I changed my place and grown-up, I could hardly find local kulfi walas outside my house or street. So, my irresistible love for kulfis made me learn to prepare these incredible things at home. I know, I am sounding like an Epicure.

Mistakes I did at first time:

It takes a lot of courage to admit your mistakes🤫. But like everyone, I did blunders while making them. When I made the first time, they came out hard, firm like ice, which was not even close in texture to the real kulfis. I lost, I thought these things can’t be prepared at home. But out of my curiosity and eagerness to learn until I do it right. I learned it by my own instincts, because back then the internet was not much accessible.

Variations of Kulfis:

In most of the states of India, kulfis are served with falooda, sabja seeds, and roohafza. There are plenty of varieties in them:

  • Rabdi
  • Kesar
  • Oreo
  • Pan
  • Malai
  • Vanilla
  • Gulaab
  • Gulkand

I will try to post recipes of each one of them.

Few tips by me:

  1. Always reduce milk to 1/3rd of its amount to achieve the right texture. Because the texture is the most important key to make it perfect. Try to use full-fat milk
  2. Always bring the kulfi-mixture at room temperature before pouring them into the molds.
  3. Always freeze them in airtight containers to avoid the formation of ice crystals in between them.
  4. You can use khoya or condense milk too(if you lack patience in preparing them) but I will suggest not to use khoya or mawa in mango kulfis, it will change their original taste.
  5. And the last tip is to use Cardomam powder prepared at home to achieve the taste of heaven in this.

Step by Step Recipe:

Now,let’s move to step by step recipe of Mango Kulfi:

  • Take a heavy pan. Pour the milk into it and let it reduce on low-medium flame. Perfect kulfi needs patience. I pour 750ml of milk in my pan. And keep stirring it in between till 30 min to let it reduce to its 1/3rd i.e. 250ml. Stirring the milk is important to avoid sticking of the milk at the bottom of the pan.
  • Now mix 2 tablespoons of cornflour in 2tablespoon of milk. And add them to the pan when the milk got reduced. And remember to keep stirring so as to avoid lumps now.
  • Add chopped nuts, Cardamom powder, vanilla essence, and turn of the flame.
  • The consistency of the texture should be as shown below .i.e. as thick as it has sat on the spoon and not flowing.
  • Now cool down the mixture completely at room temperature. Then add mango pulp ground with sugar in it. Remember, if the milk is warm, then it will start curdling as soon as you add the pulp to it. And then whisk well till next min.
  • Add saffron strands( which is quiet optional) to enhance its flavor and the color.
  • Pour the mixture in the molds and cover it with aluminum foil and then keep the molds in air container to avoid icing of the kulfis. We want it perfect, creamy. Right !! Freeze it overnight or 6-7 hours. And Enjoy the delicacies 😊
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5 from 5 votes

Mango Kulfi

Mango Kulfi is one of the best Mango Delight. It is a creamy rich Indian Summer frozen dessert. It can be made easily at home. Try out this recipe made from Reduced milk and Mango Pulp.
Course Dessert, Icecream and Kulfis
Cuisine Indian
Keyword Mango
Prep Time 40 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Servings 4 people
Calories 289kcal
Author Pooja Mahto

Equipment

  • Refrigerator

Ingredients

  • 750 ml Full-fat Milk
  • 1 tbsp Corn flour
  • 1 tbsp Milk
  • 2 tbsp Chopped Nuts
  • 3-4 tbsp Sugar
  • 1 cup Mango Cubes
  • 4-5 Green Cardamom pods (crushed)
  • 1 tsp Vanilla Essence
  • 6-7 Saffron Strands

Instructions

  • Pour 750ml of milk in a heavy bottom pan. Reduce it to its 1/3rd at the low-medium flame. Keep stirring in between.
    .
  • When the milk got reduced, add cornflour and milk mixture (1:1). Then stir it to avoid lumps.
  • Now add chopped nuts, cardamom crushed, vanilla essence, and turn off the flame. And let the mixture cool down to room temperature.
  • Now add mango pulp( mango cubes should be ground along with sugar). And whisk it for the next min to avoid curdling.
  • In the end, add few saffron strands
  • Pour the mixture in the kulfi molds and cover it with aluminum foil and keep the molds in an airtight container and freeze it overnight or for 6-8 hrs. Enjoy!!

Notes

The amount of sugar is adjustable, depending upon your palate.
For a healthier version, you can replace sugar with honey or jaggery.

Nutrition Facts

Serving size 85g Servings per Container 1

Amounts per Serving

Calories 150Calories from Fat 80
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
13%
26%
0
Cholesterol 25mg9%
Sodium 30mg1%
Total Carbohydrate 16g
Dietary Fiber 0g
Sugars 11g
5%
0
0
Protein 2g
Vitamin A 6%Vitamin C 2%
Calcium 8%Iron 0%
*Percent Daily Values are based on a 2000 calorie diet.
Calories per gram
Fat 9 Carbohydrates 4 Protein 4

Note: All the photos and recipes are copyrighted to me. Please do not copy them.

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  2. One of the most precise and articulate blogs that i have came across. Few notes: Please add few videos/flashes of…

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Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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6 COMMENTS

  1. 5 stars
    Thanks for enlightening us to make such things at home which seem like next to impossible before. Your work accentuates well with all the hard work you put on this.
    I have a request form. can you please share the receipt of Kathi rolls?
    It would be highly appreciated.

  2. It has been fantabulous through out. I have seen the dedication and precision in your preparation techniques. Moreover, I haven’t tasted yet but the beauty of the pictures is such that one can certainly guarantee these are out of the league.

    Nicely following your passion.

    Arpit 😇

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