Mango Kulfi - An Indian Ice-cream

By now, you all must be heartily tired of my saying how hot it is here these days. After all, in most parts of the world where it is summer it must be hotter than it is in Goa. So I really should be feeling good about it, but all I'm looking forward to is the monsoon rains which will bring down the temperatures in about a month's time.

In the meanwhile, we try cooling ourselves down with chilled fruity and non-fruity drinks, milk shakes and ice-creams. In India, we have our own version of ice-cream called "Kulfi". Kulfi is made from sweetened and flavoured thickened milk and therefore much lighter than regular ice-cream.

Now that mangoes are here, a mango kulfi is one more way to have your mangoes, and that too as a frozen dessert. During my last trip to Mumbai, I also bought a set of kulfi moulds and this was the perfect time to inaugurate them.

Mango Kulfi - An Indian Ice-creamBy now, you all must be heartily tired of my saying how hot it is here these days. After all, in most parts of the world where it is summer it must be hotter than it is in Goa. So I really should be feeling good about it, but all I'm looking forward to is the monsoon rains which will bring down the ...

Summary

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  • Coursedessert
  • Cuisineindian
  • Yield8 serving

Ingredients

Milk (4.5% fat or less;higher fat content makes better kulfi)
500ml
Sweetened condensed milk
300gm
Cornstarch
1 1/2 tbsps
Puréed mango
1 1/2 cups
Powdered cardamom
1 tsp
Finely chopped pistachios
2 tbsps

Steps

  1. Dissolve the cornstarch in about 1/4 cup of milk. Keep aside.
  2. Place the remaining milk, condensed milk and sugar (if you need your kulfi mixture sweeter), in a heavy bottomed vessel and bring the mixture to a boil, stirring constantly. Add the cornstarch-milk mixture and stir further till the milk is quite thick.
  3. Take the thickened milk off the heat. Add the cardamom powder and chopped pistachio nuts and mix well. Allow the mixture to cool till warm. Now add the mango purée and whisk lightly till everything is well mixed.
  4. Pour the mixture into kulfi (or popsicle) moulds and freeze. The kulfis should be frozen just hard enough to be firm but not too hard.
  5. To unmould the kulfis, just rub each mould backwards and forwards between your palms to slightly warm it. Turn the mould upside down onto a plate and tap a couple of times. The kulfi should slide out. Serve immediately.