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Monday, 6 June 2016

Mango kulfi (Indian Style Mango Ice Cream)


          Here's another of my ongoing Mango recipes. It's Mango Kulfi now. A Perfect summer treat, this delicious frozen dessert is one of my favourite. The only twist I gave to this recipe is that I have added milk pedas instead of khoya due to its unavailability here. The end product turned out very creamy and delicious. To make this absolutely easy dessert, please check below a step by step method with pictures to prepare it.











  • 3-4 cups full fat milk
  • puree of 2-3 Alphonso mangoes (1 cup)
  • sugar to taste (I did not add any)
  • 1/4 tsp. cardamom powder
  • 4-5 crumbled milk pedas or as needed
  • 1 tsp. rose water
  • 2 tbsp. chopped almonds
  • pinch of saffron










          Bring the milk to a boil. Simmer on a medium flame for 4-5 minutes. Add the crumbled pedas and half of the almonds and mix well. Continue to simmer till it slightly thickens. Keep aside to cool.

          Add the mango puree, cardamom powder and rose water. Combine everything well. Pour into kulfi moulds and freeze overnight.

          While serving, dip the moulds in water for a minute to loosen. Then arrange the kulfi on a serving plate, garnished with remaining almonds and saffron. 





                        Bring the milk to a boil. Simmer on a medium flame for 4-5 minutes. 
                        



                        Few store bought milk pedas. I used them instead of khoya as the latter 
                        was not available here.




                                Crumble the pedas and use instead of khoya.




                       Add the pedas and half of the almonds and mix well. Continue to
                       simmer till it slightly thickens. Keep aside to cool.




                         Add the mango puree, cardamom powder and rose water. Combine 
                         everything well.
     


                                Pour into kulfi moulds and freeze overnight.






Serve, garnished with chopped almonds and saffron.
















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