Mango kulfi recipe | Traditional mango kulfi | Mango matka kulfi with condensed milk & khoya

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi


Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | mango matka kulfi | Kesar mango kulfi | 
how to make mango kulfi with detailed step-by-step photos.

Kulfi is a frozen milk-based dessert that tastes incredibly creamy and delicious. It is similar to the Indian version of ice cream. Kulfi is popular throughout India.
The kulfi recipe calls for whole milk, dried milk solids (khoya/mawa), condensed milk, sugar, cardamom, and nuts.

Mango kulfi is nothing but an addition of ripe mango pulp/puree to the classic kulfi. Kulfi has a solid, creamy, and dense texture which takes a longer time to melt.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

Traditionally, the Kulfi
is prepared by simmering milk for hours over low heat until it is thickened and reduced to two-thirds of the quantity, then sweetened and flavored with other ingredients. Once the kulfi mixture is cooled down, it is poured into the molds and frozen for 12 hours or until it is set. The entire cooking procedure is done on slow cooking over low heat for a few hours.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

Mango-flavored kulfi
 tastes irresistible. 
If you are fond of mango and ice cream, then I’m sure you will love this mouth-watering combo. This chilled dessert is ideal to prepare for the mango season.

Kulfi can be enjoyed any time of the year. There are numerous ways to make a kulfi recipe. The classic method is a slow-cooked version that tastes authentic but needs a lot of patience and time. Another method is an easy, quick & no-cook version which I will post it later.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

Kulfi 
is not only popular in India but a widely known dessert in Nepal, Pakistan, Bangladesh, Afghanistan, Burma(Myanmar), Sri Lanka, and the Middle East. Kulfi is also served in many Indian restaurants after the main course meal.

Kulfi can be flavored with mango, rose, pistachio, badam, kesar, strawberry, malai, lychee, orange, paan, chocolate, etc. Kulfi also comes in different flavors and shapes.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

Recipe - Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi


Serves - 4 
Cuisine - Indian
Course - Dessert
Prep time - 15 mins | Cook time - 2 hrs
Resting time - 15 mins | Freezing time - 12 hrs
Diet - Vegetarian
Author - Pavithra

Mango kulfi ingredients:

Full-fat milk - 2 liters
Ripe mango - 1 big or 2 cups pulp
Saffron - 10 strands soaked in 2 tbsp of warm milk/water
Mawa/Khoya/Dried milk powder - 1 cup 
Sweetened condensed milk or milkmaid - 1 can
Sugar - 1/2 cup or As per sweetness
Cardamom powder - 1/2 tsp
Pistachios - 1/4 cup chopped
Almonds - 1/4 cup chopped
Salt - 1/4 tsp

Tips:

1. Use full-fat or whole milk for best results.
2. Khoya/Mawa is added to get a smooth and creamy kulfi. Also, a pinch of salt is added to balance the flavor.
3. Sweetened condensed milk contains sugar so adjust sugar accordingly.
4. Milk needs to be continuously stirred to avoid burning and sticking to the pan.
5. For garnishing, you can add any chopped nuts, falooda, or mango chunks.
6. Kulfi needs a lot of time to chill. It requires a minimum of 12 hrs of freezing time.
7. Homemade kulfi can be stored in the freezer for up to 1 month.
8. You can use paper cups, freezer-safe containers, or stainless steel glass/cups if you do not have kulfi molds.
9. Aluminium foil is used to avoid icy crystals on kulfi.
10. The entire cooking process must be done over low heat.
11. For best results - Do not open the freezer door often to check if the kulfi is ready or not.

How to make mango kulfi:


1. Pour 2 liters of milk into a heavy-bottomed pan.

2. Let the milk boil on a medium flame and keep stirring it often with a spatula to prevent milk from sticking to the bottom of the pan. (Note - It takes about 20 mins to boil, time depends on the quantity of milk).

3. When the milk starts to boil, the malai/cream forms up on top, stir it with a spatula and reduce the heat to the lowest setting.

4. Keep scraping the malai/cream on the sides of a pan with a spatula and let the milk reduces to two-thirds over low flame. (Note - This takes about 30 mins to 1 hr).

5. In the meantime, grate the khoya/mawa and keep it aside.

6. When the milk is reduced to two-thirds, start adding the khoya.

7. Combine it nicely until well blended and no lumps are formed.

8. Pour the condensed milk and blend it well.

9. Add the saffron-soaked in milk/water.

10. Let the mixture cook for 10 minutes over a low flame.

11. Turn off the stove once it reaches a thicker consistency. Let the kulfi mixture cool down.

12. In the meantime, wash, peel the mango skin and chop it into cubes.

13. In a blender, crush the mango chunks into puree/pulp without adding water.

14. Pour the mango pulp once the kulfi mixture is cooled down slightly. (Note - Do not add mango puree to the hot kulfi mixture as it will curdle and separate). 

15. Mix it nicely.

16. Now add the sliced pistachios/almonds.

17. Sprinkle 1/2 tsp of cardamom/elachi powder and mix it well. 

18. Allow the mango kulfi mixture to cool down completely. 

19. Pour the mango kulfi mixture into the molds. Garnish with nuts and saffron. (Note - You can use pots, paper cups, and stainless steel bowls if you do not have kulfi molds).

20. Cover it with aluminum foil to avoid icy crystallization on kulfi.

21. Freeze for 12 hours or until set.

22. Once the mango kulfi is set completely, remove them from their molds and enjoy it plain or top with some sliced mangoes and nuts if you like. 

(Note - To remove the mango kulfi from the mold, dip the kulfi mold in hot water for a second and remove it immediately. You can slice the kulfi with a knife and serve).

How to make mango kulfi with step-by-step photos:


1. Pour 2 liters of milk into a heavy-bottomed pan.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

2. Let the milk boil on a medium flame and keep stirring it often with a spatula to prevent milk from sticking to the bottom of the pan. (Note - It takes about 20 mins to boil, time depends on the quantity of milk).

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

3. When the milk starts to boil, the malai/cream will form up on top, stir it with a spatula and reduce the heat to the lowest setting.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

4. Keep scraping the malai/cream on the sides of a pan with a spatula and let the milk reduces to two-thirds over low flame. (Note - This takes about 30 mins to 1 hr).

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

5. In the meantime, grate the khoya/mawa and keep it aside.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

6. When the milk is reduced to two-thirds, start adding the khoya.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

7. Combine it nicely until well blended and no lumps are formed. This should take 10 mins.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

8. Pour the condensed milk and blend it well.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

9. Add the saffron-soaked in milk/water.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

10. Let the mixture cook for 10 minutes over a low flame.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

11. Turn off the stove once it reaches a thicker consistency. Let the kulfi mixture cool down.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

12. In the meantime, wash, peel the mango skin and chop it into cubes.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

13. In a blender, crush the mango chunks into puree/pulp without adding water.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

14. Pour the mango pulp once the kulfi mixture is cooled down slightly. (Note - Do not add mango puree to the hot kulfi mixture as it will curdle and separate).

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

15. Mix it nicely.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

16. Now add the sliced pistachios/almonds.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

17. Sprinkle 1/2 tsp of cardamom/elachi powder and mix it well.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

18. Allow the mango kulfi mixture to cool down completely.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

19. Pour the mango kulfi mixture into the molds. Garnish with nuts and saffron. (Note - You can use pots, paper cups, and stainless steel bowls if you do not have kulfi molds).

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

20. Cover it with aluminum foil to avoid icy crystallization on kulfi.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

21. Freeze for 12 hours or until set.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

22. Once the mango kulfi is set completely, remove them from their molds and enjoy it plain or top with some sliced mangoes and nuts if you like. 

(Note - To remove the mango kulfi from the mold, dip the kulfi mold in hot water for a second and remove it immediately. You can slice the kulfi with a knife and serve).

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi

23. Mango kulfi is ready to be served.

Mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi


Mango kulfi recipe | Traditional mango kulfi | Mango matka kulfi with condensed milk & khoya

Try this Mango kulfi recipe | Traditional mango kulfi | Mango matka kulfi recipe and let me know how it turns up. Express your thoughts in the comment section below; I can't wait to hear from you! 

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Mango kulfi recipe | Traditional mango kulfi | Mango matka kulfi with condensed milk & khoya

Learn how to make mango kulfi recipe | Mango kulfi with condensed milk & khoya | mango kulfi ice cream | kesar mango matka kulfi recipe with a detailed stepwise photo.


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