Recipe for Mango Kulfi
70 Minutes | by Shilpi Singhal
A summer special mango dessert !
1 Litre Milk (Doodh) (full fat)
200 Grams Sugar (Shakar)
2 Pieces Mango (Aam) (preferably alphonso or kesar)
1 Teaspoon Cardamom Powder (Elaichi)
Saffron a few strands
2 Teaspoons Rice Flour
Pistachios for garnishing
Put the milk in pan and boil, till it reduces to ¼th its actual amount while stirring occassionally.
Peel the mangoes and chop them into pieces or mash using the back of the fork. Do not grind it in a blender as it often spoils the texture of the pulp.
Combine the rice flour with 2 - 3 tbsp of milk to make a paste and keep aside.
When the milk has reduced to ¼th its volume, then add the rice flour-milk paste and sugar to it. Mix well and boil for another 2 minutes while stirring continuosly.
Remove it from the flame, add cardamom powder and saffron threads to it. Mix well and let it cool.
When the mixture is cool enough, add Mango pulp. Mix well and pour it into moulds.
Freeze it for another 8-10 hours or till it is firm enough.
While serving sprinkle some chopped pistachios on top.
For any queries or requirements please feel free to write us back.