MANGO KULFI (QUICK, NO COOK RECIPE)
Quick, easy and a cheat's version of making delicious Mango Kulfi with milk, sweetened condensed milk, cream and mangoes.
Provided by Dassana Amit
Categories Desserts
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 276 kcal, Carbohydrate 31 g, Protein 6 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 92 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
MANGO KULFI
Creamy and delicious Mango Kulfi is the India version of Mango Ice Cream! Made with milk, milk solids, nuts and flavored with cardamom this kulfi is the ultimate summer treat!
Provided by Manali
Categories Dessert
Time 35m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 217 kcal, Carbohydrate 27 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 109 mg, Sugar 26 g, ServingSize 1 serving
QUICK MANGO KULFI
Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned. The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt. This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It's a recipe that has no fixed season, that takes no time to mix up and that comes straight from my mother. She made it all year long when I was growing up, to hold us over in the lonely gaps between trips to see family in India. It's inauthentic - and delicious.
Provided by Tejal Rao
Categories ice dishes, dessert
Time 10h5m
Yield Serves 12 (more with small-size molds)
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 82 milligrams, Sugar 29 grams
MANGO KULFI RECIPE BY TASTY
Kulfi is the Indian version of ice cream but it's even easier to make. With a few simple ingredients you have a decadent and luscious dessert with minimal effort. Take it a step further by garnishing with rose petals for an extra fancy effect!
Provided by Matt Ciampa
Categories Snacks
Time 8h20m
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 336 calories, Carbohydrate 24 grams, Fat 28 grams, Fiber 0 grams, Protein 4 grams, Sugar 22 grams
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