Yes, yes, when madness afflicts one, it truly takes hold! As I mentioned in my last post about Malai Kulfi, I have finally succumbed to the Kulfi madness that afflicts all Indian food bloggers in summer. 🙂 What’s more is that I am also afflicted with the blogging madness. This means that I have to follow the mantra, Never post one recipe when you can post two! So here I am with Mango Kulfi.
Cooking Time: 30 to 45 Minutes
Freezing Time: 3 to 4 Hours
4 Large Kulfi Moulds
4 Small Kulhads (Teracotta/Earthen Cups)
4 Small Bowls
- Sweetened Condensed Milk – 200 ml
- Milk – 1.5 Cups
- Milk Powder – 1/3 Cup
- Mango Pulp – 1/2 Cup
- Sugar – 2 tbsp (optional)
- In a heavy-bottomed vessel, dissolve the milk powder in milk till there are no lumps.
- Add the condensed milk and mix well.
- If you are using sugar, add it now and mix well.
- Over medium flame, cook the mix while stirring constantly till it reduces to 2/3 of the original volume.
- Let the Kulfi mix cool completely.
- Add the mango pulp and mix well.
- Pour into Kulfi moulds, Kulhads or Bowls.
- Cover with cling film. (Kulfi moulds normally have screw-on lids so you do not need cling film.)
- Freeze for 3 to 4 hours.
- Enjoy chilled.
- If you are using Kulfi moulds, roll the mould between your palms for a minute or two and you will find that the kulfi slides out.
- You could also leave the kulfi mould out at room temperature for 5 to 7 minutes.
- If you are using skimmed milk, use about 300 ml of condensed milk and cook till the quantity reduces by 1/2.
- Do remember to cover the open mouth of the moulds with a cling film. I forgot and had some ice-crystals on the surface. 🙂