Meena's Taste Mantra

Mango Kulfi - Indian frozen delight made with Fresh Mango Pulp!

Summers is really becoming hotter by each passing year. We try to include many fresh salads, seasonal fruits and juices to keep the system hydrated and cool. One such recipe which is loved by all is the delicious Mango Kulfi!

A great way to chill in the sweltering heat! We generally make these and stock them as Appa prefers the Kulfis we make at home and he will not have any other frozen dessert. Be it Häagen-Dazs to Magnum to any exotic brand, for him Amma made Kulfis, which as per season and her mood are a various lot, is the No. 1!

Another reason why Appa loves kulfis is that in his childhood, his best friend's dad had a Kulfi small scale set up and each day both of them used to relish fantastic freshly made Kulfis right after school. Infact they have been the focus group in those days for the perfect new exotic flavoured Kulfis to be made on commercial scale!

INGREDIENTS

500 ml Full Fat Milk

2 tblsp Fresh Cream

1 tblsp Milk Powder
1 tblsp Corn Flour

3 tblsp Sweetened Condensed Milk

2 Alponso Mango's Pulp

A pinch, Elaichi | Cardamom Powder

Few strands, Saffron

20 Pistachios, finely chopped

METHOD

In a small bowl add 1 tblsp of warm milk (from the 500 ml iteslf) and soak Saffron. Keep aside.
In another bowl add 2 tblsp of warm milk (from the 500 ml iteslf) and mix the corn flour and keep aside.
In a wide non stick vessel add remaining milk, milk powder, milk cream and sweetened condensed milk. Combine well and place on medium flame.
Cook till this comes to a boil.
Add the corn flour mix and the saffron milk and keep stirring till the mixture starts to thicken.
Once the mixture becomes thick, switch off the gas.
Let this mixture cool completely.
Add the mango pulp and mix well.
Add half of the chopped pistachios and mix well.
Pour the mixture into Kulfi Moulds | Pots. Cover with the lids or aluminium foil and let them set in the freezer overnight or for atleast 6 hours. I normally make these around 9 pm and let them set overnight and these delicious Kulfis are ready the next morning!
For de-moulding, gently place the kulfi moulds in a bowl of water for few minutes. Thereafter, warm the kulfi molds between your palms and then with a gentle squeeze remove the Kulfis.
Serve with a garnish of chopped pistachios.

We have used:

1. Nestle Milkmaid Condensed Milk

2. Nestle Everyday Dairy Whitener
3. Brown & Polson's Corn Flour

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.