Mango Kulfi | Aam Kulfi
Author: 
Recipe type: Dessert
Cuisine: Mughlai, Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 big kulfis or 8-10 small kulfis. Serves 4-5 people
 
Dreamy creamy mango kulfi flavoured with pista, elaichi and kesar
Ingredients
  • 3 Cups full cream milk (whole milk)
  • ½ Cup condensed milk
  • ¼ Cup sugar
  • 8-10 almonds/badam
  • 8-10 pistachios + extra for garnish
  • 5-6 Strands of kesar/saffron
  • 2 Tbsp warm milk
  • 7-8 powdered/pounded elaichi/cardamom
  • 1 Tbsp cornflour mixed in little milk (~1 Tbsp)
  • 1 Cup pure mango pulp (Alphonso is a good variety)
Method
  1. In a small bowl take almonds and pistachio, add water just to cover them. Soak in water for an hour
  2. When they are soaked, drain the water. Peel the almonds and add them to a grinder with a little milk. Grind to a fine paste. Keep aside
  3. Soak kesar in warm milk
  4. Gather all ingredients together, mango pulp, condensed milk, elaichi, whole milk, cornflour, badam-pista paste, kesar soaked in milk in clockwise order to centre
  5. Mix cornflour with milk and keep aside
  6. Add milk to a pan, start heating it on low heat
  7. When milk starts scalding and reducing, add in the badam-pista paste
  8. Add kesar soaked in milk
  9. Add cornflour mixed in milk
  10. Milk starts to thicken because of the addition of cornflour and badam-pista paste. Scrape the sides of the pan
  11. Add sugar and mix well
  12. Let the milk thicken and reduce a bit
  13. Add in condensed milk. Mix well
  14. Once the milk mixture starts coating the back of a spoon the desired consistency is reached
  15. Add elaichi powder and mix well. Turn off heat. Allow mixture to cool completely
  16. Add mango pulp and mix in all the mango goodness
  17. Pour in glasses or kulfi moulds. Cover them with cling wrap. Stick in kulfi sticks or ice cream sticks in the centre through the cling wrap which will hold the sticks in place
  18. Freeze for 8-10 hours or overnight
  19. To demould the kulfis, run warm water along the sides of the moulds or glasses. Run a knife along the edges
  20. Cut them up into slices and serve immediately with chopped pistas on top
Notes
Adding cornflour will not alter the taste of the kulfis it will make the milk thicker

Adding badam-pista not only adds flavour but also thickens the milk

Use mangoes which are sweet and pulpy and not sour. Use mangoes with lesser fibrous texture

Mango pulp can also pulsed till smooth and then added. I like some texture in the kulfi as it melts along with the nuts

Use whole milk it will ensure creamier texture
Recipe by Food Of Interest at https://foodofinterest.com/mango-kulfi/