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Mango Kulfi
Mango kulfi is an Indian frozen dense dessert made from milk and mango puree.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Desserts
Cuisine:
Indian
Servings:
3
to 4
Author:
Dassana Amit
Ingredients
2.5
cups
milk
or almond milk
2.5
cups
mango puree
- approx 3 to 4 large sized alphonso mangoes can be used
¼ or ½
cup
sugar
- depends on the sweetness of the mangoes. so adjust accordingly.
4 to 5
green cardamom crushed
or ¼ teaspoon cardamom powder
1
pinch
of saffron
12 to 15
unsalted pistachois
- blanched or soaked, peeled and sliced. keep some for garnishing
2 to 3
tablespoon
almond paste (almond meal)
or khoya (mawa or dried evaporated milk solids) - optional
2.5 or 3
tablespoon
Rice Flour
or 2 tablespoon corn flour dissolved in 3 tablespoon regular milk or almond milk
Instructions
Take saffron and almond milk in a pan.
Heat on a low flame.
just let the almond milk come to a gentle heat
. don't boil the almond milk.
If using dairy milk
then simmer on a low flame for about 15 to 18 mins.
Add sugar. Stir till the sugar has dissolved.
Dissolve the rice flour in 3 tbsp milk.
Add this rice flour paste to the milk. Keep on stirring so that no lumps are formed.
Cook on a low flame. Stir in between.
Continue to cook till the mixture thickens. Switch off the flame.
Add the almond paste/powder/meal or khoya/evaporated milk. Stir and let the mixture cool.
Add the mango puree, chopped pistachio slices and mix well.
Pour mango kulfi into serving bowls or kulfi moulds. Freeze for 8-10 hours.
Serve mango kulfi cold and sliced with topped with saffron, sliced pistachios, cardamom powder or falooda along with rose syrup.