Skip to main content

Mango Kulfi

The sufferance from immense heat, lack of patience, unwilling to do anything and the feel to stay under a cool temperature is the regular five problems which one suffers during summer, but believe me, there is one solution – have some Kulfi.

Here is my take on the iconic mango kulfi 2 ways. The stuffed kulfi adds a whole new dimension with the bite of juicy sweet mango along with the frozen kulfi. This quick and easy to make dessert will give you cheap thrills as the emulsion of sweet–thickened milk along with the fragrant yet sugar-coated Dusheri Mangoes will be a cool and satisfying treat for your tummy in order to save yourself from these immense pangs of heat. A true yet iconic treat for all those people who are having a sweet tooth and can die for desserts at any point in time. The best part of this dessert is that you require few ingredients along with some patience and the most important factor above all is no requirement of adding any sort of preservatives. The Dasheri Mango itself is packed with full of flavours and aroma, but a small question may arise what if we are unable to source Dussheri Mangoes, so will it be a barrier for us from making this Kulfi? The answer is no you can substitute it with Fajli, Langra and Chausa.




INGREDIENTS

  • 4 Ripe Dasheri Mangoes
  • 1 litre Milk
  • 3/4th cup Sugar
  • 2 tbsp chopped pistachios


 




METHOD

1st WAY -

  1. Wash the mangoes, cut them gently with a knife and scoop out the flesh with the help of a spoon.
  2. Add the pulp of the mangoes to a blender and puree it finely.
  3. In a kadhai, pour the milk and heat. Keep stirring on low heat in order to prevent it from burning.
  4. Do scrape the kadhai from the sides as well because that is the main gold.
  5. Once it is reduced to 2/3rd add sugar and mix well till the consistency is thickened.
  6. Pour the condensed milk into a bowl, add the puree and mix it thoroughly.
  7. Get the mould, make sure it is clean and ready to use.
  8. Start pouring the mix into the mould gently. Fill it to a subtle portion, but do not overfill.
  9. Cover the mouth of the mould with a piece of aluminium foil, with the help of a knife make a small hole in the centre and insert a stick, do not push the stick all the way down.
  10. Let it chill and set in the freezer for around (6-8) hours.
  11. Lastly, garnish it with some chopped pistachios.



2nd WAY:-

  1. Take a mango, cut the top, gently make slits around the seed with the help of a knife and pull it out gently.
  2. Let the mango chill in the deep freezer for around (2-3) hours.
  3. Once it is set, take it out and pour in the mix of condensed milk and mango puree into it.
  4. Cover it with discarded top of the mango and place it in a cup so it may not fall.
  5. Cover the top with aluminium foil.
  6. Let it set in the deep freezer for around (3-4) hours.
  7. Once it is nicely set, take it out, peel the skin, cut it into roundels and garnish it with some chopped pistachois. 
  8. Garnish with some mint and enjoy with your loved ones.



1. 

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Aloo Tikki Sandwich

  Potato tikki sandwich is what a quick evening snack would be. Simple to make, yet flavorful on the palate. If you want to opt for the healthier version swap the white bread to multigrain brown bread, and you can add beetroots and lettuce too. The tikki is quite flavorsome and the two sauces balance the sandwich altogether. Bringing in the freshness of the tomatoes, cucumber and onions. Perfect for a quick breakfast, and easy to make. Ingredients 4 slices of bread Potato 3 tomato 1 cucumber 3 onion Mint leaves Coriander leaves 2 tbsp yoghurt ½ tsp sugar Salt Black pepper powder 1 lemon wedge 3 green chilies 3 tbsp hung curd Garlic Black salt 3 tbsp vegetable oil 1/3 tsp cumin seeds ½ tsp red chili powder ½ tsp turmeric powder ½ tsp coriander powder ½ tsp cumin powder ½ tsp dried mango powder (amchur powder) ½ tsp ginger paste           Method Boil 4 potatoes, drain the water, allow it to cool,...
Post a Comment
Read more

Yellow Fish Curry

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts...
Post a Comment
Read more