Mango Kulfi / Popsicle

Who will say no to Kulfi in this burning hot summer?:-) Making Kulfi at home is one of my longtime wish & finally it came true. Yay!! I made it successfully! I decided to make Mango Kulfi as I got to see both Kulfi mould & ripe mangoes at Walmart. But it was quite tricky to get a clean demoulded Kulfi & a bit challenging to make perfect clicks before it started to melt. I tried my best to click attractive pictures, but not much satisfied though. Trust me, it tasted heavenly.

Kulfi is a popular frozen dairy based creamy dessert widely available in India. It is almost same as icecream in taste & appearance. Kulfi can be made in different flavours. But the more traditional ones are Cream(malai), mango, saffron, cardamom and pistachio. This dessert likely originated in the Mughal Empire.

Mango Kulfi Recipe
  
Preparation Time : 30 mins | Freezing Time : 6-8 hrs | Serves : 8
Recipe Category : Dessert | Recipe Cuisine : Indian

Ingredients

Mango Pulp - 1 cup

Whole Milk - 2.5 cups 
Sugar - 1/4 cup 
Condensed Milk - 1/4 cup 
Cardamom powder - 1/2 tsp
Almonds - 10
Pistachios - 6
Almonds & Pista(Crushed) - 2 tsp for garnishing
Saffron strands - 4

Method 

1. Soak the nuts for atleast an hour before the preparation. Then grind it to a smooth/coarse paste. Add the Saffron strands to a tsp of warm milk and set aside. Prepare mango pulp and keep it ready.

2. Boil milk in a heavy bottomed vessel in medium flame. Then in low flame, till it reduces in volume. Make sure to stir it continuosly to avoid burning of milk at the bottom. Add Sugar, Condensed milk and Saffron milk. Let it boil in low flame for 10 mins.

3. Now add the pasted nuts and cardamom powder to it and allow it to boil till it becomes creamy. Switch off the stove and allow it to cool completely.

4. Once cooled, add mango pulp to it and whisk well with an egg beater or in a hand whisk.

5. Pour it in Kulfi moulds and freeze it for 6 to 8 hours. Once done keep the moulds in running tap water. Carefully pull the lids of the moulds.

Garnish with the crushed nuts & serve it chilled.

Points to be noted:

• Choose less fibre, ripe mangoes. 
• Adjust the quantity of sugar based on the sweetness of mango.
• Stir the milk continuosly to avoid burning odour. 
• Taking out the moulds without sticking is a bit tricky. Show it in running water just for few seconds or else it will start to melt.
• No worries if you dont have Kulfi moulds. You can use disposable plastic cups covered with aluminium foil and insert popsicle sticks.