Mango kulfi step-by-step recipe with photos.
Kulfi is a very popular Indian ice cream with a creamy, dense texture. Kulfi and summer go together like bread and butter. During summer when mangoes are in season, chilled mango kulfi on a hot day is absolute bliss. I make this dessert using milk, khoya, and mango pulp. We can call this as an Indianised mango ice cream. This dessert is generally garnished with pistachio before serving. The classic, traditional kulfi is flavoured with cardamom, saffron and pistachio. This is a variation to the classic version.
Khoya is milk thickened by boiling it on low flame until the moisture evaporates. It is best to make khoya at home (click here for recipe). However, khoya is available in any local Indian store. The store-bought ones doesn’t give the taste that homemade khoya gives though. If you can’t make it or don’t find khoya easily, replace it with evaporated milk or milk powder mixed with heavy cream.
Mango kulfi step-by-step recipe with photos
1. Boil milk and khoya together. Add saffron
2. Cool the mixture completely
3. Add mango puree and mix well
4. Pour into popsicle molds
4. Cover and freeze until set
Mango kulfi – perfect summer dessert