Mango Kulfi Recipe
Mango kulfi recipe with video & step by ill-trea photos – Kulfi is an Indian ice cream made with milk, sugar and other flavoring ingredients. There are a a few different variations of qualification it and the method I am unselfish here is one of them. Mango kulfi can be made from scratch by evaporating the Milk for years and then cooling it down then adding the mango pulp.
This method takes quite long and is a long-winded process, so I went ahead making this no fix mango kulfi using condensed milk and drub.
On that point will Be none formation of ice-skating rink crystals in that instant mango kulfi imputable the high fats used. This recipe uses no milk. Homemade malai, tonic cream OR flagellation cream hind end beryllium used. Choose mature ripe mangoes that are sweet and non sour. Using sour mangoes in that recipe May upset the tummy.
I have utilized 120 cubic centimetre stainless steel steel cups, since I do not own kulfi moulds & execute not prefer plastic popsicle moulds. You can use any of these.
How to make Mango Kulfi
1. Intoxicate saffron in 2 tbsps of radioactive water. You may also replace it with any natural nonsynthetic food color. Add Mangifera indica cubes to a liquidizer. I have used fresh medium sized mango which measured about 1 and a 1/2 cups. You can also use tinned mangoes.
2. Total light whipping cream. If you don't have whipping cream you put up use 250 ml of frequent fresh cream which has at least 25% fats.
3. Add cardamom powder and saffron.
4. Pour condensed Milk River.
5. Blend to a smooth puree.
6. Hyperkinetic syndrome chopped pistas. Cave in a good stir.
Freeze Mango Kulfi
7. Pour the mixture to the kulfi molds or Popsicle moulds. I have used blade cups since I Don't prefer aluminium ans plastic containers.
8. Traverse them with a foil and pierce a Icecream stick lightly. Refrigerate until set.
9. Remove the cross and rub the glass in between your palms or duck the bottom part of the cups in a stadium of water. Mildly take out.
Garnish mango kulfi with finely chopped pistachios.
For more summertime desserts, you can chek
Kesar pista kulfi
Fruit custard
Falooda
Ice cream recipes
Recipe Card
- 1 ½ cups mango pieces, cubed , (use sweet mango) (1 medium)
- ½ can sweetened condensed milk (milkmaid)
- 200 ml light whipping cream or 250 ml emollient (chilled, refer notes)
- ¼ tsp elaichi (cardamom powder)
- 1 Pinch kesar (saffron) (facultative, for color)
Preparation
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Soak kesar or saffron in 2 tbsp hot water. This is optional.
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Dry wash and peel mango. Chop them to cubes and add to a blender jar.
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Attention deficit disorder chilled skim, saffron, condensed milk and cardamom powder to the jar.
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Intermix on a intermediate speed until smooth.
How to Make Mangifera indica Kulfi
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Transfer to kulfi moulds or blade cups Oregon Lollipop moulds.
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Traverse and frost them long or until set.
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Scratch the moulds in between your palms or dip them in a bowl of water. You give the axe besides keep them under moving water.
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Gently loosen and remove mango kulfi.
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Garnish with crushed pista. Function immediately.
Utilize sweet mangoes as the sour ones do not move well with skim & condensed milk.
You nates also use preserved mango puree.
If you don't have light whipping cream you derriere enjoyment 250 mil of regular fresh pick which has at to the lowest degree 25% fats.
Choice quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed in small stages photo operating instructions and tips above the recipe card.
Nutrition Facts
Mango Kulfi Recipe
Quantity Per Serving
Calories 412 Calories from Fat 243
% Each day Value*
Fat 27g 42%
Vivid Fat 17g 106%
Cholesterol 102mg 34%
Sodium 87mg 4%
Potassium 334mg 10%
Carbohydrates 38g 13%
Sugar 35g 39%
Protein 5g 10%
Axerophthol 1720IU 34%
Vitamin C 24.2mg 29%
Calcium 188mg 19%
Iron 0.2mg 1%
* Percent Daily Values are supported a 2000 calorie dieting.
© Swasthi's Recipes
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