Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, mango kulfi. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Mango kulfi is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Mango kulfi is something that I have loved my whole life.
Mango kulfi is a traditional, rich, and creamy frozen dessert from India. Learn to make no cook mango kulfi recipe with step-by-step video instructions. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned.
To get started with this recipe, we must prepare a few components. You can have mango kulfi using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mango kulfi:
- Make ready 4 cups whole milk
- Make ready 1.5 cups dried milk powder
- Take 14 oz can sweetened condensed milk
- Take 2 tablespoons chopped nuts I used pistachios,almonds and cashews
- Prepare 1/2 teaspoon cardamom powder
- Prepare 1.5 tablespoons cornstarch dissolved in 3 tablespoons water or milk
- Make ready 1 3/4 cups mango puree I used fresh
Mango kulfi is the Indian version of Mango Ice Cream and is one treat that you wouldn't want to miss when mangoes are in season! Rich and creamy Mango Kulfi is the ultimate summer dessert! Thickened milk is flavored with milk powder, mango puree, nuts and cardamom and then frozen until set. Some people serve it with faloodeh or vermicelli noodles.
Steps to make Mango kulfi:
- Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low. - Then add the milk powder and mix well.
- Add the condensed milk and mix. Also add the chopped nuts and mix. - Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks. - After 20 minutes, add the cardamom powder and mix.
- Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and whisk to combine. Let the milk simmer for 5 more minutes after adding the cornstarch, keep stirring continuously. It will thicken considerably.
- Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree. Mix the mango puree with the milk mixture until well combined.
- Transfer kulfi mixture to plastic cups or kulfi molds. - Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold or if you want to eat with a spoon don't insert stick.
- Return kulfi to the freezer and freeze until set, preferably overnight.
- Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold.
- ENJOY!
With origins in the Persian Empire and regional variations throughout Asia and the Middle East, the kulfi is something of an iconic dessert. A set, frozen cream dessert often flavoured with fruits, nuts or spices such as saffron, Peter Joseph's simple mango kulfi recipe uses condensed milk for sweetness and the vibrant flesh of the mango for a refreshing treat. Mango kulfi recipe with video & step by step photos - Kulfi is an Indian ice cream made with milk, sugar and other flavoring ingredients. There are a few different variations of making it and the method I am sharing here is one of them. Mango kulfi can be made from scratch by evaporating the milk for long time and then cooling it down then adding the mango pulp.
So that’s going to wrap it up with this exceptional food mango kulfi recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
