Mango Kulfi Ice cream
By DK on May 27, 2010
One of the rarest advantages among the many not-so-good ones during summer is the ice cream. Especially, in the scorching heat of Indian summer, the one relief that I always used to look forward are these frozen treats! Among the many yummy cold desserts this variation of the Indian icecream is called as Kulfi or Qulfi. Its very similar to the traditional icecream having the same taste and creamy texture but is ridiculously simple to make. Its the type I dig. The other advantage is, it takes so long to melt that I had time to take a photo without fear of it melting soon ;).
Wikipedia says the following "Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Thus, it is usually considered a distinct category of frozen dairy-based dessert." I cannot help but remember with a nostalgic smile at the Kulfi wala outside the house and we, the colony kids, troubling our parents to buy us some. There used to be this Kulfi man carrying this huge basket on his head and then there was this man with a cart full of Kulfi screaming "Kulfi Ice", "Kulfi Ice". The cart was the upgraded version of the basket ;) and such sights used to be common during the heat of the summer days! Made sense to sell these since as mentioned before these were not that easy to melt.
Anyways coming to today's post. I know many people start with malai (cream) kulfi or Pista Kesar (Pistachio Saffron Kulfi) Kulfi. But not me. I started off my very first kulfi making experience with the fruit and flavor I love. Yes, Mangoes. I still remember how few years back, I suddenly remembered those days of eating Kulfi back home and wondered if I could make it at home. Searching for which I landed on Tarla Dalal's recipe for Mango Kulfi and my joy knew no bounds.To cap it all, the ingredients were so basic that I had them all on hand that day! The minute those beauties came out of the fridge, I was ecstatic and started jumping around the house as though I climbed Mt. Everest!
That first creamy bite of Kulfi was such a pleasure then and remains such a thing of joy till date. Now with so many mangoes making an appearance in the market, I thought why not make this again. And yes, I still jump around the house when I have Kulfi! There is something about Kulfi that brings out the child in you. Go ahead, enjoy those moments :)
recipe courtesy tarla dalal
Prep Time: Under 15 min
Cook Time: Under 15 min
Yield: Makes 6 kulfis (or as per the size your kulfi mold)
- 2½ cups milk (about 500 milliliters)
- ¼ cup milk powder
- ½ cup condensed milk (I used sweetened condensed milk)
- ¼ cup sugar
- 1 cup alphonso mango pulp *
Tips* I had regular mangoes on hand. I took the pulp of about 4 mangoes, processed them, strained them of any strings to make 1 cup of fresh mango pulp.
* If using canned mango pulp, you can either reduce the sugar or cut out the sugar completely since most of the canned ones I have enjoyed are immensely sweet. But depends on how sweet you like it. Though my fresh mangoes were sweet and I was using sweetened condensed milk along with the sugar, it wasn't that sweet when frozen :)
Combine all the ingredients except the mango pulp in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.
Add the mango pulp and mix well.
You can set these in any container you want. But traditionally Kulfi icecream are served in these special moulds where the icecream is set. That shape has all the significance for me :) You might finds these here in local Indian stores (mostly in larger ones).
Pour the icecream into individual kulfi moulds
and freeze till set. Or you can wait till its half set and place a icecream stick in the center of it (the half frozen cream will help the stick to hold it in place). Refrigerate again till completely set.
Unmould the Kulfi. You can easily do that by placing it under running water for few seconds. Pull the stick gently and it will come out.
And Kulfi Icecream is ready! What are you waiting? Let's DIG in (or should it be 'licking'? ;)!)
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