Mango Kulfi without Condensed Milk | आम कुल्फी

Tuesday, April 28, 2020

Summers and Indian Kulfi go hand in hand. As the temperature rises, we all want to indulge in everything cool such as Aam Panna, Shrikhand, Sharbat, Nimbu Pani, Mocktails, Ice-creams etc. But the list will be incomplete without the mention of our very famous and loved Kulfi. It is a delicious, creamy frozen treat that we all look forward to during Summers. Kulfi has its origins dating back to the 16th Century in the Indian subcontinent.


Basic Kulfi can be made by reducing milk to get the rabri like consistency and then flavour with either nuts, saffron, rose/kewra water or in combination of any of these options.  Even, when in hurry and no mood to spend hours in the Kitchen, no-cook Kulfi comes handy where you need only two ingredients as a base i.e. Condense Milk and Heavy cream. Whip the cream till stiff peak, then add condense milk & flavour of your choice and voila!!! your Kulfi mixture is ready in no time. But nothing can beat the flavour of slow cooked milk simmering with sugar for hours that gives the soul satisfying experience in every bite of the Kulfi.

Today, I am sharing the Mango Kulfi recipe where I have used fresh Mango puree, Toned Milk, Milk powder and Rice flour to get the most delicious and creamy Mango Kulfi to be enjoyed in the Summer and to relish the most loved fruit Mango.

Important Points:
  1. In this recipe, I have added sugar in the beginning itself as its helps in providing the Caramelised taste to the Kulfi. As the milk reduces over low flame for approx. 30-40 minutes, sugar also get caramelised in the process and aid very nice taste.
  2. I have tried making Kulfi with both corn-flour and rice-flour and I would say that the Kulfi with rice-flour tastes creamier. 
  3. If you don't have Kulfi moulds, you can use small cups/glasses and even steel bowls (katoris).
  4. Finely chopped nuts like Pistachio or Almonds can also be added in the Kulfi. Here,I have avoided them as my 2+ boy does not like nuts in the frozen desserts.

Let see the Ingredients and Procedure to make the creamy Mango Kulfi Ice-cream.

Recipe Category: Dessert  |   Prep & Cooking Time:  60 mins  |  Serve: 3-4 person

Ingredients to make Kulfi
  • Mango Puree - 13/4th cups (using 3 large Mangoes)
  • Milk - 1 litre or 4 cups
  • Sugar - 1/2 cup or less according to the sweetness of Mangoes
  • Rice Flour - 2 tablespoon dissolved in 3 tablespoon of water
  • Kesar - few strands 
  • Milk Powder - 6 tablespoons dissolved in 1/2 cup of water
  • Kulfi Moulds or Silicon cups 

  • In a heavy bottom pan/Iron Kadai, take 1 litre of milk and let it boil on high flame. Once the milk come to a rolling boil, reduce the flame to medium-low and let it simmer for 10 minutes. Keep stirring the milk to avoid it from sticking to the bottom of the pan.
  • Take out 2 tablespoons of hot milk from the pan/kadai in a small bowl and add the crushed Saffron strands.
  • Add the rice flour mixture, milk powder mixture and Sugar to the milk and stir well. Let the milk boil on low-medium flame for another 15-20 minutes or till it reduced to half of the original quantity. Keep stirring the milk as now it has more chances to stick to the bottom of the pan.
  • Add the saffron infused milk and let it boil for another 1 minute.
  • Switch off the flame and allow the milk to come down to room temperature.
  • Meanwhile, roughly cut the mango pieces and grind them to a smooth puree without adding any water.
  • Add the mango puree to the thicken milk and mix well. Give a taste test to check the sweetness of the Kulfi mixture. 
  • Fill in all the Kulfi moulds/silicon cups and insert the Ice-cream stick in the middle after covering them with the aluminium foil.
  • Freeze them 8-9 hours or overnight before serving.
  • De-mould Kulfi from their moulds by running them under tap water for a minute and serve immediately.

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