It’s summer time here ~ nice hot summer!!! It’s the perfect time for cold smoothies, ice cream, ice blocks and Kulfi. Kulfi is a very popular milk based Indian frozen dessert. Mango Kulfi is a variation of the plain kulfi just need to add Mango pulp in. It tastes even more divine. It is one of the simple and delightful mango desserts. Mango kulfi is the most relished and delicious sweet dish during summer season. Homemade kulfi is free from preservatives, no coloring agents and is creamy.

Hope with this recipe I can take you back to your childhood. So, here’s the recipe:

Serves: 6 kulfi
Preparation time: 20 mins
Cooking time: 2 hrs
Freezing time: 8 hrs

Ingredients:

  • Full Cream Milk: 1 lit
  • Ripped Mango Puree: 2 cup
  • Condense milk: 1 tin
  • Cardamom Powder: ½ tsp
  • Powdered Sugar: ¼ cup (Optional)
  • Saffron strands: 4-5 (Natural coloring agent)

Procedure:

  1. Dissolve the saffron in 1 tbs of Luke warm milk and set it aside.
  2. In heavy bottom nonstick pan heat 1 lit of milk, condense milk together and bring to boil on medium flame. Keep stirring to avoid burn until it reduced 1/4th volume.
  3. Now add the powdered sugar. Stir well and keep boiling in simmer till the milk becomes thick.
  4. Turn off the heat and add cardamom powder and saffron mixture, stir well and allow it to cool.
  5. Dissolve the saffron in 2 tbs of Luke warm milk and set it aside.
  6. In heavy bottom nonstick pan heat 1.5 lit of milk, condense milk together and bring to boil on medium flame. Keep stirring to avoid burn until it reduced 1/4th volume.
  7. Now add the powdered sugar and chopped pistachio to the thickened milk. Stir well and keep boiling in simmer till the milk becomes thick and the nuts become soft.
  8. Turn off the heat and add cardamom powder and saffron mixture, stir well and allow it to cool.
  9. When the milk mixture is cool enough add mango puree to it. Fold the puree into the milk very carefully so that everything is mixed well.
  10. Pour it in to kulfi mould or use Popsicle mould. Freeze for 1 to 2 hrs until it firm, insert ice cream stick in center and continue to freeze for 6 to 8 hrs.
  11. When you are ready to serve unmould gently by washing the side of mould with running water or rub all sides with both hands.
  12. Serve it on a plate on top of chopped mangoes. Since the texture of kulfi is so soft some liquid will remain after you finish eating it! That is the best part!!

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