Mango Kulfi Recipe By Tasty

MANGO KULFI RECIPE

Steps:

• Soak kesar or saffron in 2 tbsp hot water. This is optional.
• Wash and peel mango. Chop them to cubes and add to a blender jar.
• Add chilled cream, saffron, condensed milk and cardamom powder to the jar.
• Blend on a medium speed until smooth. Stir in the chopped pistachios, reserving some for garnish.
• Transfer to kulfi moulds or steel cups or Popsicle moulds.
• Cover and freeze them overnight or until set.
• Rub the moulds in between your palms or dip them in a bowl of water. You can also keep them under running water.
• Gently loosen and remove mango kulfi. Garnish with crushed pista. Serve immediately.

MANGO KULFI (QUICK, NO COOK RECIPE)

Steps:

• Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
• Then add the cream, cardamom powder and saffron.
• Blend until the cream is mixed and incorporated well in the mixture.
• Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
• Pour the kulfi mixture in kulfi moulds or small bowls.
• Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
• Once set, serve the mango kulfi.
• To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.

MANGO KULFI

Steps:

• Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low.
• Then add the milk powder and mix well.
• Add the condensed milk and mix. Also add the chopped nuts and mix.
• Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks.
• After 20 minutes, add the cardamom powder and mix.
• Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and whisk to combine.
• Let the milk simmer for 5 more minutes after adding the cornstarch, keep stirring continuously. It will thicken considerably. See the picture above, it should be that thick and coat the back of a spoon.
• Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree.
• Mix the mango puree with the milk mixture until well combined.
• Transfer kulfi mixture to plastic cups or kulfi molds. I was able to get 15 small kulfis out of this mixture.
• Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold. Return kulfi to the freezer and freeze until set, preferably overnight.
• Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold.
• Garnish with pistachios or enjoy as such!

MANGO KULFI RECIPE BY TASTY

Steps:

• Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
• Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3-5 minutes.
• Gently fold the sweetened condensed milk into the whipped cream with a rubber spatula. Fold in the mango purée, then the ground cardamom and bloomed saffron with its soaking liquid, until incorporated.
• Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
• Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
• Enjoy!