Mango Kulfi is an Indian frozen dessert which is a bit more dense and less creamier than an ice cream. Addition of cardamom and fresh mango pulp makes it a must have dessert during the mango season or summer. Easy to make, it is free from any artificial colouring or flavourings.
This kulfi recipe is a quicker version from the way traditional kulfi is made. Condensed milk, milk powder and fresh cream help to get the correct consistency for the kulfi in a matter of under 20 minutes.
What is Kulfi?
Kulfi or Qulfi is a frozen dessert that is very popular all over the Indian Sub Continent. Its the traditional ice cream for that region. However, there is a difference between ice cream and kulfi. In fact, Kulfi tends to be more dense and less creamier. Moreover, Kulfi mixture is not whipped like we would for an ice cream mixture. And Kulfi takes longer to melt. It is believed that this frozen dessert originated during the Mughal rule in the 16th Century. The word kulfi comes from the Persian word Qufli which means covered cup. Kulfi is prepared by boiling full fat milk till it becomes thick. During the Mughal era pistachio and saffron were commonly used to make kulfi. The mixture was poured into metal cones and immersed in slurry ice till it sets.
Modern Time Kulfi
Nowadays, Kulfi flavors range from traditional nuts and saffron ones to chocolate ones and paan flavoured ones too. Fresh fruit kulfi are very popular. Fruit puree are added according to the season. Mango kulfi is very popular. Many still use metal cones, but nowadays you may find kulfi set in little clay pots or in ice lolly molds. Some use milk solid, khoya or mawa to quicken the process of thickening the milk. Sometimes cornflour or custard powder too is added.
It’s Mango Season
When the mango season arrives and in Kenya we are blessed to have 2 seasons, mango kulfi is always on the list. For kulfis using fresh fruit puree I prefer the more quicker method than the traditional khoya/ mawa method.
In fact, these are some of the must try recipes during the Mango Season:
- Hot weather calls for a cool, yummy layers of Mango Falooda
- Mango & Vanilla Panna Cotta is definitely a party pleaser and so easy to make
- Start your day with a healthy and delicious Chocolate Mango Smoothie
- How about a refreshing, filling, healthy, summery Spicy Rice, Mango and Coconut Salad?
- Serve Mango Sriracha Hummusas a dip with fresh vegetable sticks or pita chips
- Mango Marble Mini Bundt Cakes are perfect for a summer tea party. Can bake them as cupcakes too.
- This Mango, Banana and Mint Sorbet is free from refined sugar. I’ve added a bit of maple syrup for that extra earthy flavour.
- Keri Nu Shaak or Mango Curry is a must make for me during the mango season. I love it with hot parathas.
Ingredients Required For Mango Kulfi
- Full Fat Milk – I prefer to use 3%.
- Milk Powder – dried milk, powdered milk, preferably full fat
- Sweetened Condensed Milk
- Fresh Mango Puree – peel and chop mangoes. Puree in a food processor to a smooth consistency. If you wish you can use tinned mango puree.
- Sugar – refined sugar. Add according to your taste.
- Cardamom Powder – for flavouring. Can replace the cardamom powder with ginger powder. Tastes equally good.
- 2 cups full fat milk
- ¼ cup milk powder
- ½ cup sweet condensed milk
- ¼ cup sugar
- 1 cup fresh mango pulp thick
- ½ cup fresh double cream
- 1 tsp cardamom powder or ginger powder
- Mix the milk, milk powder, condensed milk and sugar in a deep pan. Place the pan over medium heat and bring it to a boil. Stir the mixture occasionally so that it does not burn at the bottom.
- Lower the heat and let the milk mixture simmer for 10 to 15 minutes. It should become thick like custard consistency. Remember to stir it occasionally.
- Let the mixture cool down completely.
- Whip the cream till it is fluffy.
- Add the mango pulp, whipped cream and the flavouring to the cold mixture.
- Mix well and pour it into kulfi moulds.
- Freeze for 4-6 hours till the kulfi sets.
- To serve, run the kulfi mould under tap water for a few seconds. Run the knife around the edges and the kulfi comes out easily. Slice it and add the topping of your choice.
- Serve immediately.
- If the mango is really sweet then reduce the amount of sugar.
- I prefer using a non stick pan for preparing kulfi mixtures.
- If you don't have kulfi moulds, freeze the mixture in small plastic cups, in small clay pots or ice lolly moulds.If using small plastic or paper cups, cover the top with foil and put a rubber band around it to avoid any crystals from forming on top. You can serve the kulfi in the containers itself.
- Use other fresh fruit pulps instead of mango e.g. custard apple, chikoos, strawberries, pineapple etc.
- Add flavourings of your choice. Ginger and mango is a good combination.
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