A quick, easy, and cheat version of Mango Kulfi made with milk, sweetened condensed milk, cream, and sweet-smelling mangoes. Making this entirely no-cook mango kulfi is very easy to make and only needs 10 minutes of mild work. This sinfully rich, delicious, creamy, and irresistible mango kulfi has a perfect authentic chewy, and creamy texture. It tastes so great when flavored with ripe mango.
You won’t want to miss out on this one because it’s so creamy and delicious! Mango Kulfi is an Indian frozen delicacy that is a creamier and denser variation of Mango Ice Cream. This method, unlike the traditional one, is instant and requires no cooking. It is made with condensed milk, heavy cream, milk, and mango puree.
This Mango Kulfi Recipe yields the creamiest kulfi. Today’s meal is a fresh take on kulfi. It’s quick and easy to make.
Instruction for mango kulfi recipe
- 1 cup of mango puree ( Fresh can be used too).
- 1 cup heavy cream
- 1/2 liter whole milk or evaporated milk
- 7 oz condensed milk half can
- ¼ teaspoon Salt
- ¼ teaspoon cardamom powder
- 8 saffron strands soaked in 2 tablespoons of warm milk
- 2 teaspoons pounded or coarsely powdered pistachio
- 2 tablespoons powdered pistachio for garnish
Instruction for mango kulfi
- Blend all ingredients (except the nuts) in a blender until smooth and creamy (milk, cream, condensed milk, mango puree, cardamom powder, salt).
- Mix in the roughly crushed nuts until fully mixed. Your no-cook kulfi mix is complete.
- Pour the kulfi mixture into your preferred molds. You can also use little paper cups.
- Cover with aluminum foil and insert the wooden ice cream sticks or popsicle mold sticks. Refrigerate for 6-8 hours, or until completely frozen.
- Dip the molds into hot water or hold them under running water once the kulfi is well set. (Alternatively, you can rub the molds between your palms for a minute.)
- Prise the kulfi out with the help of a knife.
- Garnish with powdered pistachios. Cut them into slices or serve them as it is.
- Use around 1 can of condensed milk with fresh mango puree. Adjust according to the sweetness of the mango.
- Use half a can of condensed milk to sweeten canned mango puree. Use Alphonso or Kesar mango pulp, which can be found in most Indian grocery stores.
- Don’t mix the nuts for the nicest texture. Add and mix them later.
- Add evaporated milk instead of whole milk for a creamier kulfi.
Which mango kind is ideal for Kulfi?
Use ripe, pulpy, and juicy mangoes such as Alphonso or Kesar. Ataulfo mangoes, a Mexican type, are another option. Avoid fibrous types.
Is it possible to prepare Kulfi with canned mango pulp?
Yes, use Alphonso or Kesar mango pulp, which can be found at most Indian grocery stores. These Indian mango types are vibrant in color and flavor, making them ideal for desserts!!
How to Keep Kulfi?
Freeze in silicone molds or paper cups wrapped with foil. Simply use it as needed and store any leftovers in the freezer, covered. Kulfi from a paper cup inverted on a platter with dry rose petals and pistachios garnished
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