Homemade Mango Kulfi

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
• 1 cup (240ml) mango puree 1 cup (240ml) mango puree
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 2 tablespoons chopped pistachios or almonds 2 tablespoons chopped pistachios or almonds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 30g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed pan, heat the whole milk over medium heat until it comes to a boil.
2. 2.
   Reduce the heat to low and simmer the milk, stirring occasionally, until it reduces to half its original volume.
3. 3.
   Add the condensed milk to the pan and continue to simmer for another 5 minutes, stirring continuously.
4. 4.
   In a small bowl, dissolve the saffron strands in a tablespoon of warm milk and add it to the pan.
5. 5.
   Stir in the mango puree and cardamom powder, mixing well to combine all the ingredients.
6. 6.
   Cook the mixture for an additional 5 minutes, stirring constantly to prevent it from sticking to the bottom of the pan.
7. 7.
   Remove the pan from heat and let the mixture cool to room temperature.
8. 8.
   Pour the cooled mixture into kulfi molds or small individual bowls.
9. 9.
   Sprinkle the chopped pistachios or almonds on top of each kulfi.
10. 10.
    Cover the molds or bowls with aluminum foil and freeze for at least 6 hours or overnight.
11. 11.
    Once frozen, remove the kulfi from the molds by dipping them in warm water for a few seconds.
12. 12.
    Serve the Homemade Mango Kulfi chilled and enjoy the tropical flavors.

Treat your ingredients with care...

• Mango puree — Use ripe and sweet mangoes for the best flavor. You can make your own puree by blending fresh mangoes or use store-bought mango puree.
• Saffron strands — Soak the saffron strands in warm milk for a few minutes before adding them to the mixture. This helps release the vibrant color and aroma of saffron.

Tips & Tricks

• For a creamier texture, you can replace half of the whole milk with heavy cream.
• If you prefer a smoother consistency, strain the mixture before pouring it into the molds to remove any lumps or fibers from the mango puree.
• Experiment with different toppings such as shredded coconut or crushed cookies for added texture and flavor.
• To make the kulfi more festive, use popsicle molds and insert wooden sticks before freezing.
• If you don't have kulfi molds, you can use small disposable cups or ice cube trays as alternatives.

Serving advice

Serve the Homemade Mango Kulfi in individual bowls or on sticks for a fun and refreshing dessert. Garnish with a sprinkle of chopped pistachios or almonds for added crunch and visual appeal.

Presentation advice

To enhance the presentation, drizzle a little mango puree on the serving plate before placing the kulfi. You can also decorate the plate with fresh mango slices or mint leaves for a touch of elegance.