My 289th recipe, “Mango Kulfi”, the most famous Indian frozen dessert. Rich, creamy, nutty and simply delicious.
Mango mania continues into its third recipe 😉 After posting 2 classic Indian sweets in the last few days, this time around wanted to turn my attention towards a frozen delight. Something which is perfectly refreshing to have during the hot summer days.
I am now really enjoying this. Cooking recipe after recipe with my favorite mangoes. As the days go by the mangoes have turned even riper, juicier and sweeter. They have gone from having a slightly golden pulp to a deep orange pulp with in a short span of 1 week. I have stopped using room fresheners, as the mango has spread its fragrance throughout the whole house. The house now smells so fruity and pleasant 🙂
After making a mango kheer and mango peda, I decided that I would next make a frozen dessert using mangoes. I immediately wanted to make mango popsicle. Who would not love a delicious mango pop. It would be so delicious and cold, perfect for the summer time. Among all the different flavors you get pop in, I especially love the mango and orange flavors. Hence the idea of a homemade mango popsicle made perfect sense to me.
However, the recipe for making a homemade mango popsicle is too simple and straight forward. So, I was not sure if it would be a good candidate for posting on the blog now. Hence I decided to postpone the thought of making a mango pop for maybe another time. Since I have already posted a Kesar Mango Ice cream recipe earlier, I didn’t want to go via the ice cream route either. Then suddenly I remembered about the famous Indian Kulfi. RK had said earlier that Matka Kulfi is one of his very favorite desserts. He used to order it every time he visited a Punjabi Dhabba in Chennai. Hence, making a mango version of kulfi, sounded even more tantalizing.
Just like a regular ice cream, this mango kulfi is so rich and creamy. However, the mango kulfi is made without any heavy cream. Instead milk is boiled in slow simmer until it is reduced to almost half in volume and becomes naturally thick and creamy. The layer of malai which forms repeatedly while simmering is added back to the milk. This creates the famous texture of kulfi where you enjoy small bits of malai in each bite. Also, the nuts and saffron added to the mango kulfi contributes much to the delicious flavor of it. Not but not the least, the mango pulp added at the end, turns an already tasty kulfi into a divine mango kulfi 🙂
- Milk - 2 Cups
- Saffron strands - 1 large pinch
- Corn starch - 2 tsp
- Condensed Milk - 1/4 Cup
- Pistachio - 15
- Cardamom Powder - 1 large pinch
- Mango Puree - 1 Cup
- Sugar - 1 Tbsp
- First heat the milk in a heavy bottom or non stick pan. Once the milk is warm, take 1 Tbsp of the milk in a small bowl. Add the saffron strands and leave them to soak.
- Add 1 more Tbsp of the warm milk to a separate bowl. Add the corn starch and mix well until combined. Keep the corn starch mixture aside.
- Continue to heat the milk in low-medium for about 5 mins. Now add the condensed milk, soaked saffron strands and mix well. Cook for 5 more mins stirring occasionally. As and when malai or a thick layer forms on top of the milk, remove it and add it back to the milk.
- Meanwhile add the pistachios to a blender/mixie and pulse it a couple of time until very coarse.
- Add the pistachios to the milk. Add the cardamom powder as well and mix nicely. Let the milk continue to heat for another 10-15 more mins until it is almost reduce to half.
- Now, add the corn starch mixture to the milk. Keep stirring continuously for a couple of mins until the milk thickens and comes to a saucy consistency. Turn off the flame and cool down the mixture to room temperature.
- Meanwhile blend or mix, 1 Tbsp of sugar to about 1 Cup of mango puree and keep aside. Once the milk mixture cools down, add about 3/4 Cup of the mango puree and mix well until combined.
- Transfer the kulfi mixture to ice pop molds. Freeze it until set on top. Then to make the kulfi fancy, you can add the remaining 1/4 Cup of mango puree on top, insert the sticks and freeze until the kulfi is set.
- Enjoy cold.
- - Using a heavy bottom or non stick pan is must to avoid burnt bottom.
- - The whole cooking has to take place in low-medium flame.
- - To remove the kulfi from the molds easily, immerse the ice pop molds in warm water for a few seconds.
- - Do adjust quantity of sugar based on taste preference and sweetness of the mangoes.