How to make Mango Kulfi Recipe
- Pour the milk into a heavy bottomed pan placed over a medium flame. Allow the milk to simmer. Reduce the heat slightly to medium-low.
- Add the dry milk powder to the milk and stir well. Use a sieve to add the milk powder to the milk to avoid forming lumps.
- Add in the condensed milk and stir well. Sprinkle the nuts and continue to stir, leaving it for 20 minutes to thicken. You can add almonds, cashews, pistachios, and even walnut depending on your choice. Add cardamom powder to the milk.
- Combine the cornstarch with 3 tbsp of milk in a bowl to make a slurry. Add the slurry to the thickened milk mixture and combine all of them together well.
- Allow the milk to reach a thicker consistency, remove the pan from the heat and let it to come down to room temperature. Once it has cooled down, add in the mango puree to the mix and thoroughly combine it using a whisk.
- Transfer the kulfi mix into small kulfi moulds and cover each mould with aluminium Place them in the freezer for 1 ½ hour.
- Remove the moulds from the freezer and place an ice cream stick in each mould through the foil. Place back the kulfi in the freezer and allow them to freeze and set. Ideally allow enough time (overnight) to set, but you can check them in 4 hours again.
- Remove the mould again and run a knife dipped in warm water around the edges of the mould to take the kulfi out. Garnish it with some more nuts and serve!
Kulfi is very different from your usual ice cream. It is never whipped and is relished as a solid and dense dessert that remains frozen as it cools your system completely! Thanks to its consistency, the kulfi will stay solid for longer than the traditional ice cream which will quickly melt in no time!