Indian Dessert Mango Kulfi Food

MANGO KULFI (QUICK, NO COOK RECIPE)

Steps:

• Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
• Then add the cream, cardamom powder and saffron.
• Blend until the cream is mixed and incorporated well in the mixture.
• Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
• Pour the kulfi mixture in kulfi moulds or small bowls.
• Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
• Once set, serve the mango kulfi.
• To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.

MANGO KULFI RECIPE

Steps:

• Soak kesar or saffron in 2 tbsp hot water. This is optional.
• Wash and peel mango. Chop them to cubes and add to a blender jar.
• Add chilled cream, saffron, condensed milk and cardamom powder to the jar.
• Blend on a medium speed until smooth. Stir in the chopped pistachios, reserving some for garnish.
• Transfer to kulfi moulds or steel cups or Popsicle moulds.
• Cover and freeze them overnight or until set.
• Rub the moulds in between your palms or dip them in a bowl of water. You can also keep them under running water.
• Gently loosen and remove mango kulfi. Garnish with crushed pista. Serve immediately.

EASY AND SIMPLE KULFI- A GREAT INDIAN DESSERT

Steps:

• Powder all the nuts in a grinder.
• Dissolve the nutty mixture in cold milk without goops.
• Bring to a boil. Add vanilla essence, cardamom powder, raisins and sugar at the fag end. Say, a minute before the milk reaches boiling point.
• Let cool before you pour them into individual serving dishes and freeze for at least 2 hours.
• Remove just before serving and release the ice cream kulfi from the sides of the dish with a sharp knife. There you go. Home made rich and creamy ice cream to entice your kids with some nutritious and energy filled summer dessert!
• Tips:.
• You can substitute any other food essence or sherbet syrup for flavor and color. I sometimes use the Roohafsa syrup by "Hamdard" for a rose essence and red color! Just use you imagination to use real fruits, color and essence to make your kids eat the fresh good things of nature!
• For weight watchers and diabetics, you may use Splenda or brown sugar. It still tastes great!