Kulfi looks similar to Ice Cream and the taste also is similar. The difference is that Kulfi is denser and creamier than Ice Cream. It is one of the most favorite frozen desserts in the Asian Countries and is very popular in the Indian Sub-Continent. There are people who prefer a Kulfi rather than an Ice Cream. It comes in various flavors. The numbers are limitless. And we see one such Kulfi here with Mango Flavor. It is summer now and so, let us make this Mango Kulfi with the tastiest Mango available during this season.
Ingredients:
Milk – 500 ml
Milk Powder – 3 tbsp
Sugar – 2 tbsp (Adjust depending on sweetness of the Mango used)
Mangoes – 2 (Preferably the Alphonso variety or similar sweet ones)
Saffron – a pinch
Warm Milk – 15 to 20 ml
Method:
Keep away ¼ cup of Milk aside which we will require later.
Take the remaining Milk in a broad pan. Broad pan helps in reducing the cooking time. Boil the milk in medium flame stirring in between.
Add the Milk powder to the milk which we have kept aside. Mix it well without forming any lump. Add this to the boiling milk and mix well. Ensure that no lump is formed. Continue boiling till the whole quantity of Milk is reduced to quarter. Switch off the flame and allow the Milk to cool.
In between, scoop out the pulp of 2 Mangoes and blend it to a very smooth puree. Also, soak a pinch of Saffron in 2 to 3 tbsp of warm milk for 15 to 20 minutes and keep ready.
Add the Milk, which we have kept for cooling, to the Mango puree in the blender. Blend them together once again for 30 to 40 seconds. Add the Saffron Milk. Pulse twice the whole mixture in the blender. The Kulfi mixture is ready.
Transfer the Kulfi mixture to Kulfi Molds (or clay pots or steel vessels). Cover the mouths of the molds (or clay pots or steel vessels) with aluminium foil. Freeze them in the freezer compartment of the refrigerator for 8 to 9 hours or till the Kulfi is set in the molds (or clay pots or steel cups).
Dip the molds in warm water for 5 to 10 seconds so that the Kulfi can be de-molded by rotating the Kulfi gently in the mold and pulling out. You can also run a knife around the edges of the mold and de-mold the Kulfi.
Garnish with Pistachios and enjoy.
