Wondrous Home made Mango Pulp kulfi

Come summer, the strong aroma of mangoes captivates your senses even as you enter the market. It is simply impossible to leave without buying some. Kulfi is basically Indian Ice-Cream, and is made with mostly milk, full fat milk!! Yep the good stuff!

Traditionally to make Kulfi you would take full fat milk (more than 4% fat), cook it on medium low heat for about an hour or more until it is reduced to 1/3 of it’s original quantity. The more you reduce the milk the more rich your Kulfi will be.

Tools

• Mixer – K-Mix/ Kitchen-Aid type or Hand
• Mixerworks too!
  Food Processor / Bowl
• Blender for pulping the mangoes
• But try some Kulfi Pots and serve them with some chopped mangoes for some fine dining experience – know what mean? Make it special.

Ingredients 

• Evaporated Milk – One can
• Condensed Milk – One Can
• Fresh Cream – 1 cup (Whipped)
• Mango Pulp – French 1 cup or (one can)
• Cardamon powder – 1 tsp (optional)
• Crushed Pistachios or Almonds – 4 tbsp  (optional)
• Saffron strands 1 tsp soaked in 2 tbsp of water. (optional)

Steps to do Mango Kulfi in Home:

• Combine the saffron and the warm milk in a small bowl, mix well and keep aside.
• Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside.
• Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally.
• Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides.
• Switch off the flame and allow the mixture to cool completely.
• Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk.
• Add the mangoes and mix gently.
• Pour the mixture into 11 kulfi moulds and freeze overnight.
• To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
• Serve immediately