Mango Kulfi - Two Methods To Make This Delicious Summer Dessert
The conventional method of kulfi preparation involves a time-consuming process of thickening the milk and making it creamy. There is also a quick recipe for mango kulfi made from condensed milk that requires no cooking at all! In this article, we bring you detailed instructions for both the ways to make mango kulfi.
Main Components of the Mango Kulfi
Now, we are going a little deep in understanding our mango kulfi here. Let’s take a look at each of the main elements that when put together well, blends to form the yummy delicacy. Every aspect of the kulfi needs to come in the right consistency, so much so that you get the perfect mango kulfi ever!
- First Element: Mangoes (of course)
Mangoes being the seasonal fruit every summer, are quite easy to find and also are very nutritious and tasty. This tropical fruit makes up for any dessert dish, especially cold ones like kulfis! Mangoes are added in kulfis in the form of a puree or pulp. Fresh, ripe and sweet mangoes are the best when it comes to kulfis, but you can also try using canned mangoes, in case you have no access to fresh ones.
- Second Element: Milk
Always make sure to use full-fat milk in the preparation and not use low fat or skimmed milk. After all, kulfis are all about getting the creamiest essence from the milk’s fat. However, if you are vegan or are looking for a non-dairy substitute, you can quite easily replace cow’s milk with almond milk. The final product of the mango kulfi will not taste drastically different, and in fact, it comes very close to the one made with cow’s milk.
- Third Element: Thickening Agent
A thickening agent, as the name suggests, is added to any recipe to achieve a desired thickness in the consistency. The milk alone will reduce the kulfi mixture to a rather thin composition, which, when cooled, will not give kulfi like consistency. The thickening agents commonly used while making mango kulfi are cornstarch or full-fat cream. Rice flour is also seen to be an excellent thickening agent for mango kulfis.
- Fourth Element: Flavouring Spices
No mango kulfi is ready without the addition of the flavouring ingredients! Cardamom powder (elaichi) and saffron (kesar) are usual when it comes to flavour in the mango kulfi. However, some recipes also suggest adding rose water for the flavouring aroma and taste. Never overdo with the flavouring ingredient and always make sure to add these in moderation. You don’t want them to overpower the mangoes in the kulfi.
The Traditional Mango Kulfi Recipe
A classic take on the evergreen Indian frozen dessert - Mango kulfi. Here is a conventional recipe involving quite a few tedious steps. But it’s worth mentioning that the hard work you put in the preparation is definitely fruitful!
- Mango pulp - ½ cup
- Full-fat milk - 4 and ½ cups
- Sugar- 5 tbsp
- Warm milk - 1 tbsp
- Corn flour - 1 tbsp
- Saffron strands - ¼ tsp
- Cardamom powder - 1/4 tsp
- Fresh mango (peeled and cut) - ½ cup (optional)
- Combine saffron in the warm milk and keep aside.
- Combine cornflour with 2 tbsp of water. Mix well and keep aside.
- Pour the milk into a nonstick pan and bring to a boil. Keep it in a medium flame and stir continuously for around 6 to 7 minutes.
- Add the corn flour-water mixture to this milk and cook on the slow flame for 20 to 25 minutes. Keep stirring occasionally while scraping along the sides.
- When the milk has reduced in volume considerably, and the mixture has thickened, switch off the flame. Allow the mixture to cool completely.
- Next, add the mango pulp, saffron- milk mixture, and the cardamom powder to this and mix well using a whisk.
- Add in the chopped mangoes.
- Pour into desired moulds and freeze overnight.
Quick Recipe for Mango Kufi
Short of time? Not in the mood to put in the extra effort? No worries, here is a quick and easy recipe of the mango kulfi that you are going to love! In fact, there is not even the need to do any cooking at all. This mango kulfi tastes very close to the conventional one, without any of the hassles. In this recipe, all of the elements of the classic dessert are taken over by one simple additive - the condensed milk. It provides for the right thickness, richness, creaminess and sweetness in the mango kulfi.
- Mangoes (chopped) - 1 ½ cup
- Condensed milk - ½ tin
- Cream (chilled) - 250 ml
- Cardamom powder- ¼ tsp
- Pinch of saffron
- Soak the saffron in 2 tbsp of warm water. Keep aside.
- Add the mangoes, chilled cream, condensed milk, cardamom powder and saffron-water mixture to a blender jar.
- Blend on medium speed till a smooth constancy is achieved.
- Transfer to desired moulds and freeze overnight.
Mango Kulfi the Not the Same as Mango Ice-Cream!
Although commonly considered an Indian version of ice-cream, kulfi has its own properties relatively different from the ice-cream. First of all, unlike ice cream, the recipe for kulfi doesn’t include eggs or cream for preparation. Secondly, the texture of kulfi is creamier and richer than ice cream. This is because of the lack of additional air incorporated as in the ice cream. Nonetheless, it is as tasty (or even more) than its ice cream counterpart. Definitely, it makes up for the perfect treat on any summer day!