Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mango kulfi. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Garden At Home With Sarah Raven, Wide Range of Products Available Online Huge Selection on Second Hand Books. A set, frozen cream dessert often flavoured with fruits, nuts or spices such as saffron, Peter Joseph's simple mango kulfi recipe uses condensed milk for sweetness and the vibrant flesh of the mango for a refreshing treat. Fold in the mango purée, then the ground cardamom and bloomed saffron with its soaking liquid, until incorporated.

Mango kulfi is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Mango kulfi is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have mango kulfi using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mango kulfi:

1. Prepare 2 medium or big sized mangoes
2. Make ready 300-400 ml milk
3. Take 2 tsp corn flour
4. Make ready 2 tsp milk powder
5. Prepare 1/4 cup sugar
6. Get 1 tsp cardamom powder
7. Make ready 2 tsp chopped pistachio

This Easy Mango Kulfi Recipe is an Indian delicious dessert. You can make this traditional kulfi with fresh mangoes or with tin mango puree. It is prepared by combing the puree with cream, condensed milk and evaporated milk. How to Make Mango Kulfi The traditional way to make kulfi involves cooking the milk until it thickens up quite a bit.

Instructions to make Mango kulfi:

1. Boil the milk until reduce to 2/3 rd. Now keep in low to medium flame and continue boiling. In a small bowl mix the cor flour with 2-3 tsp milk and keep aside.
2. Now slowly add the cornflour mix and keep stirring the milk. Add cardamom powder, sugar and mix well. Keep stirring occassinally. Once the milk is reduved to 1/2 add milk powder and mix well. Keep on the low flame and continue stirring ovcassinally. Once the consistency is thick like rabdi. Switch off the flame and keep for cooling. Add 1 tsp chopped pistachio.
3. Now wash the mangoes properly. Cut the front portion slightly, don't peel the skin off. Using a small narrow knife cut the sides of the seeds carefully to take the seed out. Tepeat the same process for remaning mango.
4. Now fill the kulfi in side the mango as shown in the picture below. While pouring the kulfi keep the mango on a glass to keep it steady to easily fill the kulfi mixture. Now cover with the front skin removed earlier. Keep in fridger for 10-12 hours or overnight.
5. After 12 hours take out from feezer, peel off the outer skin. Cut in circles, keep in a serving plate, garnish with chopped pistachio. Mango kulfi is ready.

Then milk solids are added to the kulfi to make it creamier and its then flavored with cardamom, nuts, saffron. These days people also make a quick version of kulfi in which you don't cook at all. Indian mango kulfi is a instant dessert that is made with condensed milk, mango pulp and cream. Some people serve it with faloodeh or vermicelli noodles. Traditional kulfi is made by heating up full fat milk until it reduces down by one third of the original volume.

So that is going to wrap it up for this special food mango kulfi recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!