Mango Kulfi

Kulfi or Qulfi is an indian word derived from the persin word “Qufli” which means covered cup. The dessert was likely originated during the Mughlia Reign in the 16th century. The Mughal Khansamas or cooks were already popular with their mastered skills of creating sweet dishes with dense evaporated milk.

Kulfi is traditionally prepared by evaporating sweetened milk. The key is constant stirring and slow cooking. The milk has to be reduced, thickened and later add your favorite flavors. The best thing about kulfi is that once the milk is thickened, it accepts all flavors , be it fruits, dry fruits or even just plain essence. Reduced milk is very accepting when it comes to other flavors and the blend is delicious. The thing that most people don’t understand is a basic rule of constant stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume is reduced by a half, thus thickening it, increasing its fat, protein, and lactose density. The semi-condensed mix is then frozen in tight sealed moulds and put in the freezer.

Desserts are every family’s favorite and Kulfi for us seems to top the chart during summer. My homemade kulfi is always loved by my family and friends. After trying different types of Kulfi using a variety of dry fruits, I decided to venture out using fruits. One of the first fruits I experimented with was Lychee and though the end product wasn’t a disaster, the Kulfi never came through.

I believe after that failed experiment that fruits for Kulfi should always be fresh. The Lychee I used was canned, but this time when I tried the delicious Mango Kulfi, I wanted to make sure nothing goes wrong and we get to enjoy the most loved fruit combined with the most loved dessert.

And that’s when I thought of making Mango Kulfi. Although I would have loved to make this delicious treat with Hapus Mango, but unfortunately Hapus isn’t available here like India, so I had to bear with the best ones we get here and so I did. Remembering Hapus, I was actually challenged by someone recently claiming that with the confusion I have with Mangoes, I surely have never tried Hapus. Honestly, I am one of the weird ones who isn’t a big fan of Mangoes and as much as people find it insanely funny, its a fact that I can look at a wonderful and beautiful mango and walk away. So, I will definitely share my hapus story another day but for for now, Please enjoy this wonderful and beautiful recipe.

Print Recipe

Mango Kulfi

Frozen condensed Milk with mango flavor

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

50 minutes

Passive Time

8 hours

Servings

people MetricUS Imperial

Ingredients

• 6 cups Whole Milk
• 2 cups Heavy cream
• 1/2 cup Milk powder
• 1.5 cup Mango Puree Fresh preferred but you can also use canned
• 2 cups granulated Sugar More or less according to your taste
• 1/4 cup Almond powder
• 1/2 tsp cardamom powder
• 1/4 tsp saffron strands Mixed in 2 tbsp of cold milk
• 1 tbsp Corn Starch Powder Mixed in 3 tbsp of cold milk
• 1/4 tsp Ice cream essence
• 1/4 tsp Mango flavor essence

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 50 minutes Passive Time 8 hours Servings people MetricUS Imperial Ingredients 6 cups Whole Milk 2 cups Heavy cream 1/2 cup Milk powder 1.5 cup Mango Puree Fresh preferred but you can also use canned 2 cups granulated Sugar More or less according to your taste 1/4 cup Almond powder 1/2 tsp cardamom powder 1/4 tsp saffron strands Mixed in 2 tbsp of cold milk 1 tbsp Corn Starch Powder Mixed in 3 tbsp of cold milk 1/4 tsp Ice cream essence 1/4 tsp Mango flavor essence

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Instructions

1. Add the milk to the pan and cook while stirring continuously on low to medium heat for around 15 minutes, till the milk reaches the boiling point at least 2-3 times.

   
2. Add the Heavy cream to the milk and keep stirring for around 15 minutes. At this point the milk should start appearing a little thick.

   
3. Add the Mango puree and sugar. Keep stirring for 20 minutes.

   
4. Add the Mango flavor essence and the ice cream essence. Stir well.

   
5. Add the cardamom powder.

   
6. Add the almond powder to the milk.

   
7. If you'd like it to be creamier, add the milk powder at this point and also check the sugar, in case you need more. Hot things are always sweeter, so if you feel that extra sweet, it would be perfect when frozen.

   
8. Add the saffron milk and corn starch powder. Turn the gas off.

   
9. Let the mixture cool down. Put them in the kulfi molds. Keep them in the freezer for 8-10 hours. Serve.