Creamy, mouth watering Indian Mango kulfi recipe perfect for hot summers. Enjoy the traditional taste of mango kulfi dessert with the goodness of pista and kesar. Learn how to make mango kulfi with condensed milk.
- 1/2 litre or 2 – 3 cups Full fat milk
- 1 tblsp cornflour
- 2 tblsp Water
- 1/2 cup Ripe Mango Puree
- 1/2 cup Condensed Milk
- 1/4 cup Sugar (or to taste)
- 1/4 tsp Elaichi powder (Cardamom Powder)
- 1/2 cup Finely chopped Almonds & Pista (non – salted)
- Few Strands of Kesar
How to make mango kulfi :
- Take cornflour in a bowl and add 2 tblsp water. Make a smooth paste. You can even use milk instead of water. Make sure that the water or milk should be at room temperature.
- Heat the milk in a heavy bottom pan or non stick otherwise it will stick.
- Let it boil and then lower the flame. Let the milk simmer for 10 – 15 minutes.
- The milk should reduce to half its quantity. Stir constantly otherwise the milk will get burnt and will give out burnt smell.
- Now we add cornflour paste to the reduced milk slowly while stirring constantly otherwise lumps will form.
- Cook for 1 -2 minutes to remove the raw taste of cornflour. Stir constantly or it will stick to the bottom.
- Now add the sugar, kesar, elaichi powder and the condensed milk.
- Mix well till suagr dissolves and then switch off the flame.
- Let the mixture cool completely and then add the nuts and the mango puree. Mix well.
- Pour the mixture in kulfi moulds. Cover each kulfi mould with a tight cling. This prevents from forming ice crystals.
- Freeze overnight or for 7 – 8 hours.
- To serve dip the moulds in water and with the help of a wet knife extract the kulfi.
- While serving garnish each kulfi with nuts and kesar strands.
- Use only ripe mangoes for puree.
- You can use small earthen matkas, ice trays or ice popsicles to freeze the kulfi.