Mango Kulfi Ice Cream Food

MANGO KULFI

Steps:

• Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low.
• Then add the milk powder and mix well.
• Add the condensed milk and mix. Also add the chopped nuts and mix.
• Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks.
• After 20 minutes, add the cardamom powder and mix.
• Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and whisk to combine.
• Let the milk simmer for 5 more minutes after adding the cornstarch, keep stirring continuously. It will thicken considerably. See the picture above, it should be that thick and coat the back of a spoon.
• Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree.
• Mix the mango puree with the milk mixture until well combined.
• Transfer kulfi mixture to plastic cups or kulfi molds. I was able to get 15 small kulfis out of this mixture.
• Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold. Return kulfi to the freezer and freeze until set, preferably overnight.
• Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold.
• Garnish with pistachios or enjoy as such!

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.

QUICK MANGO KULFI

Steps:

• In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen. Dip the outside of the pan in warm water, just long enough to release the kulfi. After you've used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you're using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

MANGO KULFI RECIPE BY TASTY

Steps:

• Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
• Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3-5 minutes.
• Gently fold the sweetened condensed milk into the whipped cream with a rubber spatula. Fold in the mango purée, then the ground cardamom and bloomed saffron with its soaking liquid, until incorporated.
• Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
• Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
• Enjoy!