This is my 2nd entry for BM 28 under Mango delight!
I love Kulfi & used to buy them more often while I was in Bangalore. In Singapore we order this for dessert while we are dining out at Indian restaurants. Well I always thought making this might be difficult at home & never bothered to look up the net for the recipe. Accidental I came across a post from "cooking" on Mango Kulfi & the recipe sounded very simple. Since I had all the ingredients, I gave it a shot. My impatient hubby wanted to eat it even before it could set & succeeded in it. He kept coming into the kitchen asking for more & I had to shoo him off every time:) I must say that this tastes good in all forms: hot, chilled & frozen. I chilled some for my lill zion & he loved it. Well the Kulfis will take at least 4 to 6 hours to set completely. So you need to be really patient:) I did not add the fresh Mango puree as the Mangoes were not very tasty so I used Essence These kulfis are very rich, milky & delicious. This is how I made
Makes around 8 Kulfis
- 3 cups whole Milk
- 1 tin condensed Milk
- 1/4 tspn cardamom powder
- 1 tspn Mango essence
- Pinch of salt
- 1 Tbsp Corn flour
- 1/4 cup water
- Fresh Mangoes for garnish
- Boil the milk & condensed milk on low flame for about 15 to 20 mins. The milk has to become thick & reduce in amount. Keep stirring in between.
- Now add in cardamom powder, essence & salt.
- Dissolve the cornflour in little water & add this mixture to the Milk. Keep stirring & boil this for about a minute. Turn off the flame & let it cool
- Once cooled completely, pour this liquid into a kulfi mould or Popsicle mould.Freeze this for about 4 to 6 hours.
- Before serving just keep the mould under running water so that the Kulfi releases easily.
- Serve chilled with some chopped Mangoes.
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