Totally desi, totally amazing, totally yummy – yes, that’s how our very own Kulfi is. Summer means Kulfi and this is probably the only best thing about summer (I hate summer). Indian summers are exactly what we used to see in Dermi Cool ads – nothing but Chubhti Jalti Garmi. Amidst all those sweaty faces and cloths, the dehydrated, frustrated and irritated me can smile only for a Kulfi. Mangoes are my another go to things in summer and thus, if the Kulfi is Mango Kulfi I am happy so much so that sometimes I don’t mind the Summer.
Every Indian has to have their own shares of Kulfi memories. Sometimes the roadside vendors outside school selling Kulfi, sometimes Mom making Kulfi and claiming it to be much more hygienic and healthy, sometimes finishing homework on time in exchange of Dad’s promise to get Kulfi after dinner, sometimes getting cold after having excessive Kulfis which Mom is unaware of. My memories are just amalgamation of all these and many more.
Speaking of Kulfi, as I told in the beginning, Mango Kulfi is my favourite. My blog has the recipe of an awesome summer cooler, Aam Pora Shorbot, but what was missing is Kulfi. Last year I made it, had it and simply could not draft it here. My lazy soul is to blame for that. This year, I am doing the needful with the very first batch of Kulfi of the season. Happy!
I have not used any cream or condensed milk for this recipe. Simply reduced milk, some dry fruit, corn flour, sugar and mango, you are good to go. If you want you can easily skip the corn flour part. It does nothing rather than acting as a thickener and making it more creamy. The recipe is super easy and a must try in summers. Here is it.
- 1 big ripe mango
- 1 litre full fat milk
- 6-7 cashew nut
- 6-7 pistachio
- 6-7 almond
- 1 tea-spoon corn flour
- Peel the mango and take out the pulp, discard the seed. Blend the pulp to make puree. Keep aside.
- Crush the dry fruits and keep aside.
- Dilute corn flour in little water and keep aside.
- Heat the milk in a heavy bottom pan and bring to boil. Add crushed dry fruit.
- Keep on heating the milk over medium flame until it is reduced to half.
- Add sugar and stir till it gets dissolved properly
- Add corn flour solution and mix properly.
- Turn off the flame and let the milk cool down completely.
- Now, add mango puree and blend thoroughly with a hand blender. Make sure there is no lump.
- Pour portion by portion to Kulfi moulds, cover with aluminium foil and insert stick.
- Freeze for 8 hours and your Mango Kulfis are ready to be served.
- Take out the moulds and rub them with your palm for few seconds. Pull the stick gently and the Mango Kulfi will come out.
Mango Kulfi is easy to make, great in taste, perfect to beat the heat and gorgeous to make your mundane lockdown days interesting. With that said, stay safe, stay positive and stay at home.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.