The most wanted Indian Frozen dessert: Mango Kulfis (2 ways)
The most wanted Indian Frozen dessert: Mango Kulfis (2 ways)
Mangoes, hands down are the best fruit? That beautiful colour and delicious flavour. Well let me tell you combined with India's most popular frozen dessert, i.e. Kulfi, this is pure bliss!
Lusciously creamy and indulgent, these kulfi sticks are a hit. There are two versions I share with you i.e with and without condensed milk. Both these versions are lovely and you can create them based on your preferences. By rule of thumb, the more fat, the creamier the kulfi sticks will be.
A TIP (or you may call it JUGAD): You can make these kulfis in paper cups/ steel bowls/glasses or even an ice-cube tray if you don't have moulds at your disposal. Just pour the mix, cover with aluminium foil, insert sticks (or use spoons if you don't have sticks), freeze and relish! To remove from moulds, dip them in warm water for a couple of seconds twice or thrice and the kulfis will come off.
Ingredients
A) Mango Kulfi sticks - with condensed milk
- 3 cup Milk
- 200 g Sweetened condensed milk (home made /store bought eg: Amul Mitai mate, Nestle milkmaid)
- 3 large Mangoes (pureed)
- 1/2 tsp Ground cardamom/cardamom powder
- 2-4 sprig Saffron
- handful Pistachios/almonds/any other dry fruit - chopped (optional)
B) Mango Kulfi sticks - without condensed milk
- 3 cup Milk
- 1/4 cup Granulated sugar + more as per taste
- 3 large Mangoes (pureed)
- 1/2 tsp Ground cardamom/cardamom powder
- 2-4 sprig Saffron
- handful Pistachios/almonds/any other dry fruit - chopped (optional)
Instructions
- FOR A) Mango Kulfi sticks - with condensed milk -) In a bowl soak saffron strands in a teaspoon of water and set aside. -) In a wide heavy bottom pan, combine milk and condensed milk. Bring to simmer. Keep stirring occasionally. -) Once the milk mixture begins to thicken and becomes creamy add the ground cardamom and the saffron along with water. Stir constantly. When this mix reduces to 3/4th of its original quantity, take off the heat and let cool. -) Once cooled add in the pureed mangoes and combine. -) Refrigerate this mixture in the fridge for at least a couple of hours. (You may be very tempted to skip this step but don't. This step prevents the formation of ice crystals) -) Pour the mixture in popsicle moulds and freeze for an hour. Then insert the popsicle sticks. You may cover them will aluminium foil for better support. Freeze overnight, (at least 7-8 hrs). -) To remove from moulds, dip them in warm water for a couple of seconds twice or thrice and the kulfis will come off. -) Garnish with chopped dry fruits and cubed mangoes and serve chilled.
- FOR B) Mango Kulfi sticks - without condensed milk -) In a wide heavy-bottom pan, bring the milk to simmer. -) Add 1/4 cup of sugar (adjust as per taste). Keep stirring occasionally -) Add in ground cardamom and saffron water, Keep stirring. -) When the milk becomes thick and has reduced to 3/4th of its original quantity, turn off the heat and let it cool. -) Mix with pureed mangoes (I used Alphonso). -) Place the mixture in the refrigerator for 2-3 hours before freezing to avoid ice crystals. -) Pour in moulds/paper cups and freeze. (SAME AS ABOVE)
