Kulfi is every Indian’s favorite ice cream. It is creamy, delicious and perfect to beat the Indian sun! Growing up, my dad would take us to Colva bean and on the way home, we would stop by an ice cream shop and enjoy kulfi which listening to the sounds of the waves. The traditional kulfi is made with milk which is reduced till thickened. However, nowadays the creatives have come up with different flavors including paan kulfi, kesar kulfi, rose kulfi, pista kulfi to name a few. My favorite remains the mango kulfi. With it being mango season, I though this would be a perfect recipe to try.
What you will need:
| Ingredients | Quantity |
|---|---|
| Cardamom Powder | 1/2 teaspoon |
| Evaporated Milk | 350 grams |
| Mango Pulp | 500 grams |
| Mawa Powder | 125 grams |
| Pistachio | 50 grams |
| Salt | 1 pinch |
| Sugar | 50 grams |
| Whole Milk | 500 grams |
Prep Time: 15 minutes
Cook time: 50 minutes
Freeze time: 4-5 hours
Servings: 10
How to make it:
- Remove the pulp of mangoes. Blend the pulp of a mango into a mixer.
- In a vessel, take the evaporated milk, whole milk, mawa powder, and cardamom powder. Mix well.
- On a medium flame, whisk the mixture until it begins to simmer.
- Add the mango pulp and sugar Please adjust the sugar based on the sweetness of the mangoes used.
- Turn the flame off. Add a pinch of salt and give it one last mix.
- Pour this mixture into freezer safe bowl. Let the mixture come to room temperature.
- Once the mixture is at room temperature place the bowl it in the freezer.
- Gently whisk the mixture every 20 minutes for at least 4 hours. This will ensure that you get a creamy kulfi.
- Enjoy with your family and friends.