Made with the everyday pantry staples, I assure you, this recipe is a blockbuster this season!!
So, in a way, it is natural to be tempted by this super delicious fruit. You will adore every bite of this irresistible mango kulfi, and your insatiable taste senses will not let you stop at just one! Let the nostalgia catch on with this blissfully delicious Mango Kulfi, reminding you of the authentic taste of Matka Kulfi that you so fondly relished in your childhood! So guys buckle up — FULL FLAVOR AHEAD!!
Insanely easy to make Makes with pantry staples A melody of pure flavors Packed with the goodness of vitamins (C, A, B-6), folate, beta-carotene, and fiber Magically creamy and sinfully delicious A perfectly healthy way of beating the summer heat
An added advantage of this homemade Mango Kulfi is that it doesn’t contain any preservatives or additives, making it a better choice than store-bought ones. Traditionally, kulfi is made by simmering milk over low heat for hours, until it evaporates and is reduced by two-thirds. This slow cooking is what attains that delicious caramelized flavor. Later, that milk is sweetened, flavored, studded with dry nuts, poured into earthen pot molds, and frozen until set. The traditional method of making Kulfi is not complicated; trust me, I love it. But it does require a lot of time, which is simply too long for busy schedules. Therefore, I came up with a cheat version, where you will have the same creamy and luxurious texture, made from scratch, of course, and that too in less than 30 minutes. A win-win for all! And yes, it delivers the same authentic taste.
Malai kulfi Pista kulfi (pistachio Kulfi) Rose Kulfi Badam Pista Kulfi (Almond-pistachio Kulfi) Kesar Pista kulfi ( Saffron pistachio Kulfi) Lychee kulfi Paan Kulfi (beetle leaves Kulfi) Guava Kulfi, and many more exotic flavors.
Full fat milk — Milk is the base ingredient for the Mango Kulfi recipe. Always use full-fat milk or whole milk to make ice cream. Whole milk contains appx. 3.25% of butterfat. So the higher the butterfat, the rich and creamy kulfi will turn out to be. Milk Powder — Added to bring in more creaminess and a perfect melt-in-your-mouth texture to the Mango Kulfi. Chopped pistachios and Eliachi Powder (Cardamon Powder) — a must-have for that extra crunch and flavor. Mango Essence — Adds a lovely hint of mango flavor and an exciting aroma to our delicious Kulfi recipe. Condensed milk — We add condensed milk as the sweetener to our lusciously creamy Mango Kulfi! The condensed milk also elevates the deliciousness and lends a smooth texture without any graininess. Mango Puree — is the star ingredient. Please use fresh mature mangoes for this recipe as they lend a gorgeous color and incredible flavor to this kulfi.
Meanwhile, prepare cornstarch slurry. Combine cornstarch and 3 tablespoons of milk in a bowl. Mix until smooth and lump-free.
Pour this cornstarch slurry into the milk. Mix until blended.
When the milk begins to foam up, stir with a spatula. Reduce the heat to the lowest setting and stir in milk powder.
Pour in condensed milk and mango essence. Mix until just combined.
Add chopped dry nuts.
Stir in eliachi powder. Mix to combine. Take the kulfi mixture off the flame. Allow it to cool for 30 minutes.
After the rest time is over, add in mango puree.
Gently fold in the mango puree.
Whisk until fully incorporated.
Pour mango kulfi into the molds and freeze until set. Or pour kulfi mix in a kullad and freeze until set.
Once completely set and frozen, remove them from their molds and enjoy them. To remove from the mold, dip the kulfi mold in hot water for a second. Remove it immediately. Holding the candy stick, gently wiggle the kulfi. It should slide out easily. If not, dip in hot water for another second, and it should do the trick.
Do not leave the milk unattended — While boiling milk, make sure not to leave it unattended as it may stick to the bottom of the pan and get burnt. Keep stirring continuously to prevent it from burning. Substitutes for cornstarch — You can replace cornstarch with mawa powder or fine breadcrumbs. They will all serve the same purpose. Add two tablespoons of mawa powder, and you will end up with a rich, thick, and creamy kulfi. Besides that, a thick kulfi mixture will reduce the accumulation of ice crystals in kulfi. For the most luscious and creamiest Kulfi — Use the combination of half ‘n’ half and whipping cream for the most lusciously creamy mango kulfi. More the milk fat, creamier the kulfi! For a more vibrant yellow color — You may add yellow food color for a more pronounced yellowish-looking Kulfi. It is entirely on your preference. Take it up a notch — For a more fancy dessert, top mango kulfi with some falooda and enjoy. Avoiding curdling/splitting of the milk — Curdling or splitting may occur when mango puree is added to the hot milk. To avoid this, allow the kulfi mix to cool slightly then pour in the mango puree.
Avoid crystallization — Store your Mango Kulfi in the very back of the freezer. Every time the freezer is opened, warm air gushes in, causing the kulfi to melt, and then it refreezes back again. During all this thaw and refreeze, some ice crystals trapped inside melt and result in crystallization. Other creative variations — You can create any flavors or bring variations of your choice to this malai Kulfi recipe. Add candied fruits for the delectable twist, or add toasted almonds or cashews for the nutty flavor. Don’t have a Kulfi mold — No worries, transfer mango kulfi to a freezer-safe container and freeze until set. Sweet, juicy mangoes are waiting to be taken and transformed into a delectable frozen treat. Let’s get started and put our cravings to rest! Try this tasty and delicious Mango Kulfi, and your taste buds will thank you for this. You will be blown away by its delightful flavor. Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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