mango kulfi recipe |mango kulfi| homemade mango kulfi
Main Ingredients: Mango and milk
Servings 8
Calories 196kcal
Ingredients
- 1000 ml milk (full-fat milk)
- 1/4 cup milk powder
- 250 gram condensed milk
- 1/4 cup sugar
- 1 cup mango pulp
- 1/4 cup whole almonds, pistachio and cashew nuts
- almond and pistachio slivers for garnishing
Instructions
Preparation
- Add almonds, cashew nuts, and pistachios to the small jar of a grinder and grind to make a coarse powder and keep aside.
Method:
- Add whole milk, condensed milk and milk powder into a heavy bottom non-stick pan and bring it to a boil. Once the milk comes to a boil, reduce the heat to low.
- Add condensed milk and milk powder to the pan and mix well.
- Let the milk cook on low heat until it is reduced to almost ½ of the initial volume. Stir frequently at regular intervals to avoid scorching the bottom of the pan.
- Add the almond cashew pistachio powder to the milk pan and mix well.
- Switch it off and let it cool completely.
- Remove the pan from heat and allow the mixture to cool down completely.
- Once cool completely and add puréed mango, mix well.
- Pour the mixture into kulfi moulds.
- Cover with aluminium foil, then insert ice cream sticks and freeze for 6-8 hours or till it is firm.
- To unmould: We can remove the mango kulfi from the moulds by dipping the moulds in water for a few seconds.
- Garnish with almond and pistachio slivers and serve immediately.
Notes
- Corn flour can be added to thicken milk faster.
- You can also use disposable Paper cups or kulhad instead of regular mould.
- Adjust sugar according to the sweetness of your mango variety.
- Always add the mango pulp when the rabdi mix is completely cool-down.
- You can add or remove nuts as per your choice and taste.
- Non Fibrous mangoes are always best for these kulfis.