Kulfi is a frozen dairy based dessert very popular in the Indian sub continent. It usually has flavourings like rose, kewra, cardamom, saffron etc. It can have a fruit puree in it or just plain. Traditionally its made by boiling milk till it becomes thick, but this recipe of kulfi is a quicker version. Kulfis are more dense and solid than normal ice cream.
Makes 6 to 8 depending on the size of the kulfi mould.
2 cups of thick fresh mango puree
2 tbsps cornflour or cornstarch
2 cups evaporated milk
½ to ¾ cup sugar
1 tsp cardamom powder
1 cup fresh double cream
finely chopped nuts for garnishing
- Cut ripe fresh mango and puree it in a liquidizer using a little bit of the measured evaporated milk.
- Mix cornflour in about 2 to 3 tbsps of the measured evaporated milk.
- In a heavy bottomed pan or a non stick pan, pour the remaining milk and bring it to a boil. Remember to stir the milk occasionally.
- When it is boiling, add the cornflour paste while stirring all the time. Keep on stirring till the mixture becomes thick. It will reach the consistency of pouring custard.
- Add sugar. Mix and let it cool.
- Whip the cream till it is fluffy but not stiff.
- When the milk mixture becomes cold, add the mango puree, whipped cream and cardamom powder. Mix well. I usually mix it well with a hand blender.
- Pour into the kulfi moulds and let it freeze in the freezer.
- Just before serving, dip the mould in water and run a knife round the edges. The kulfi will come out easily.
- Garnish with chopped nuts and serve.
- If the mango is sweet then you may need only ½ cup of sugar.
- Can also add saffron before freezing the mixture.
- Serve with finely chopped fresh mango.
- If you don’t have kulfi moulds then use popiscle moulds or ice lolly moulds.
- Make sure you use a heavy bottomed pan or a non stick one as evaporated milk tends to stick to the bottom.
- Add any other fruit puree instead of mango.
- The colour of the kulfi will depend on how yellow or orange the mango is.