Mango Kulfi

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Ingredients-3x

  • 7.5 cups cow's milk or almond milk
  • 7.5 cups mango puree - approx 3 to 4 large sized alphonso mangoes can be used
  • 0.75 or 1.5 cup sugar - depends on the sweetness of the mangoes. so adjust accordingly.
  • 12 to 15 green cardamom crushed or ¼ teaspoon cardamom powder
  • 3 pinch of saffron
  • 36 to 45 unsalted pistachois - blanched or soaked, peeled and sliced. keep some for garnishing
  • 6 to 9 tablespoon almond paste (almond meal) or khoya (mawa or dried evaporated milk solids) - optional
  • 7.5 or 9 tablespoon rice flour or 2 tablespoon corn flour dissolved in 3 tablespoon regular milk or almond milk
How To Make it- 

1: Take the almond milk (or cow’s milk) and saffron in a pan. Heat on a low flame. Just let the almond milk come to a gentle heat. Don’t simmer or boil. If using cow’s milk then simmer on a low flame for at least 15 to 18 minutes till the milk reduces and thickens.

2: Add sugar. Stir and let the sugar dissolve.

3: Mix the rice flour with milk to a smooth paste.

4: Once the sugar has dissolved, add the rice flour paste to the pan. Keep on stirring as the lumps will form if you don’t keep on stirring. Also add the cardamom powder.

5: Cook on a low flame. Keep on stirring regularly. Cook till the mixture thickens. The mixture has to be thick. If the consistency is even slightly thin, then there would be ice crystals in the kulfi.

6: To have a creamy and smooth texture, the mixture needs to be thick. You can see the consistency in the pic below.

7: Switch off the flame and add almond paste or almond powder/meal or khoya/evaporated milk to the kulfi mixture. Stir well. Let this kulfi mixture cool completely.

8: Once cooled, add the mango puree and sliced pistachio.

9: Stir and mix well.

10: Pour the mango kulfi mixture in kulfi moulds or matkas/kulhads or cups. Cover and freeze for 9-10 hours. I used two kulhads and two ramekins, so that I can unmold the kulfi from them.

11: Once the mango kulfi is set, unmold them. Just rub the mould or matkas (small earthern pots) between your palms or dip in some warm water and quickly remove. Unmold carefully. Slice them and Serve Mango kulfi garnished with some cardamom powder, saffron, sliced pistachios, rose petals and rose syrup.

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