Summers and kulfi go together for us. So whenever the Indian summers arrive kulfi also starts beckoning. Its just like summers are best to make pickles and papads. In a similar way kulfis are best in the summer. Though you can still have them in the Indian winters.
Mango kulfi is an Indian frozen dense dessert made from milk and mango puree. Ice cream is ice cream and kulfi is kulfi. I don’t see any similarities between the two of them, both texture and taste wise. kulfi is dense and ice cream is soft. You can bite into a kulfi, but ice cream just melts in your mouth. Kulfi takes a long time to melt, unlike ice cream.
- 4 cups full fat milk + 1/3 cup extra
- 4 tbsp milk powder
- 3 tbsp sugar (depend on sweetness of mango)
- 2 tbsp cornflower/custard powder
- 1 cup mango puree (4-5 mangoes)
- 1 tsp mango essence (optional)
- Add 4 cups heavy fat milk in big vessel boil it at medium flame, keep it stirring till it get thick & reduced. & once it comes to boil reduce the flame to low.
- In a bowl take 1/3 cup of Luke warm milk add milk powder, cornflower in it and mix it well. Then add this mixture to boiling milk 7 stir it to avoid lumps.& once it is mixed increase the heat to medium.
- Once it get reduced to 2cups or less than it turn off the flame & let it cool in fridge for 40-45 minutes.
- Till then add sugar to mango puree and mix it blender & make a fine puree.
- After 40 minutes take out the milk and add mango puree & essence to it & combine it well.
- Kulfi mixture is ready add to kulfi mold or matka & refrigerate it for 8-9 hrs.
- While serving add pista on top.
Snap a photo for Instagram, mix the layers together, and drink up!! (Don't forget to tag us @mixeurin)
Blog by Shrey Uttarwar (Follow him on Instagram - @ferb_2122)