Mango kulfi

• Servings:
• Preparation time: 10 minutes.
• Cooking time: 20-25 minutes.
• Frizzing time: 6-8 hours.
• Total time: 35 minutes.

Now, enjoy yourself with family this summer with nutritious mango kulfi containing mango pulp and milk Khoa.

Share your real joy with real milk Khoa and mango pulp in every stick of kulfi, it gives you burst of real energy, feel the zest with every lick and bite of kulfi and celebrate the summer.

Ingredients:

• Full cream milk: 1 litre
• Mango (sweet category): 4 no. (700-800 gm)
• Sugar: 100 -150 gm
• Makhane (Fox nut):  15-20 no.
• Almond:  15-20 no.
• Mango essence: ½ teaspoon

Preparation:

1. Dry roast fox nut till it gets crisp. Allow it cool, grind coarsely along with half quantity of almond. Keep aside.
2. Slice thinly the rest half quantity of almond, keep aside.
3. Peel off mangoes, cut into pieces, discard seeds, and put the pulp in to blending jar, blend it till fine paste. Keep aside.

Method:

1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan, pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
2. After 8-9 minutes it reduces to half of volume, don’t forget to scrap and stir continuously; next 3-4 minutes milk will become thicker, add sugar, reduce the flame.
3. Milk starts getting thicker consistency with granular texture (see photo).
4. Further within couple of minutes add mixture of coarsely ground fox nut and almond.
5. Next couple of minute’s milk starts to solidify and become ¼ of original volume, further couple of minutes; it will become further thicker, now put off the flame, and allow it to cool.
6. Put the prepared pulp, mango essence and solidified milk in to blending jar, blend it till fine paste, add ½ of the sliced almond into it (keep other half for decoration); pour this mixture into the cup/kulfi mould decorate with left out sliced almond, freeze the kulfi for 6-8 hours.
7. Now, Mango kulfi is ready to serve, you can serve directly or sprinkle few sliced pistachio over it..

   

   

   

   

   

Mango kulfi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.