Mango Kulfi: A Frozen Indian No Churn Mango Ice-Cream

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.

 

Makes: 4

Cooking Time: 30 to 45 Minutes

Freezing Time: 3 to 4 Hours

Equipment

4 Large Kulfi Moulds
or
4 Small Kulhads (Teracotta/Earthen Cups)
or
4 Small Bowls

Ingredients

1. Sweetened Condensed Milk – 200 ml
2. Milk – 1.5 Cups
3. Milk Powder – 1/3 Cup
4. Mango Pulp – 1/2 Cup
5. Sugar – 2 tbsp (optional)

Method

1. In a heavy-bottomed vessel, dissolve the milk powder in milk till there are no lumps.
2. Add the condensed milk and mix well.
3. If you are using sugar, add it now and mix well.
4. Over medium flame, cook the mix while stirring constantly till it reduces to 2/3 of the original volume.
5. Let the Kulfi mix cool completely.
6. Add the mango pulp and mix well.
7. Pour into Kulfi moulds, Kulhads or Bowls.
8. Cover with cling film. (Kulfi moulds normally have screw-on lids so you do not need cling film.)
9. Freeze for 3 to 4 hours.
10. Enjoy chilled.

Tips

• 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. 🙂