Mango Kulfi | Aam Kulfi

The most preferred dessert when you are looking for an authentic traditional recipe. Mangoes and thick milk flavoured with elaichi, kesar and pista-badam that is a dream combination of ingredients. It used to be made using thick milk rabri/rabdi and adding flavours to it. As the recipe has evolved over the years, it is made with condensed milk, evaporated milk etc. The thick mixture is then frozen in matkas (earthernware pot) to make matka kulfis. Now, one can buy kulfi moulds from shops or even use glasses to freeze kulfis.
One of the mango dishes I made this summer. Enjoy creamy mango kulfis! Try out other mango recipes

Mango Kulfi | Aam Kulfi

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Dreamy creamy mango kulfi flavoured with pista, elaichi and kesar

Author: Vindhya Desai

Recipe type: Dessert

Cuisine: Mughlai, Indian

Serves: 5-6 big kulfis or 8-10 small kulfis. Serves 4-5 people

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

3.5.3208

Stepwise:

In a small bowl take almonds and pistachio, add water just to cover them. Soak in water for an hour
 

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
  

Soak kesar in warm milk

Gather all ingredients together, mango pulp, condensed milk, elaichi, whole milk, cornflour, badam-pista paste, kesar soaked in milk in clockwise order to centre

Mix cornflour with milk and keep aside

Add milk to a pan, start heating it on low heat
 

When milk starts scalding and reducing, add in the badam-pista paste
 

Add kesar soaked in milk

Add cornflour mixed in milk

Milk starts to thicken because of the addition of cornflour and badam-pista paste. Scrape the sides of the pan

Add sugar and mix well
 

Let the milk thicken and reduce a bit

Add in condensed milk. Mix well
 

Once the milk mixture starts coating the back of a spoon the desired consistency is reached

Add elaichi powder and mix well. Turn off heat. Allow mixture to cool completely

Add mango pulp and mix in all the mango goodness
   
 

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
  

Freeze for 8-10 hours or overnight

To demould the kulfis, run warm water along the sides of the moulds or glasses. Run a knife along the edges

Cut them up into slices and serve immediately with chopped pistas on top