There’s nothing quite like a refreshing, creamy kulfi to beat the summer heat, and when it’s infused with the king of fruits – mango – it becomes an irresistible treat! This guide will walk you through making delicious Mango Kulfi right in your own kitchen, with options for both traditionalists and those looking for a quick fix.
What You’ll Need
Full-cream milk: The base of our creamy kulfi.
Fresh Mangoes: Opt for non-fibrous varieties like Safeda or Dasheri for the best texture and taste.
Sugar: To sweeten your kulfi to perfection.
Pistachios: For a delightful crunch and garnish.
Cardamom powder: To add a fragrant, traditional touch.
Optional (for a quicker version): Mawa (reduced milk solids).
Crafting Your Dreamy Mango Kulfi
Making kulfi is a labor of love, especially the traditional way, but the rich, authentic flavor is truly worth it!
Step 1: The Patient Art of Milk Reduction
Start by taking a liter of full-cream milk and bringing it to a boil. The key to a rich kulfi is patiently reducing the milk. You’ll need to simmer it, stirring occasionally to prevent it from sticking to the bottom of the pan, until it reduces to about one-third of its original volume. This process concentrates the milk solids, creating that signature creamy kulfi texture.
Step 2: Preparing Your Mango Magic
While your milk is simmering, get your mangoes ready! Peel two good-sized, non-fibrous mangoes. Cut a portion of the mangoes into small, fine pieces – these will add a lovely textual element to your kulfi. Take the remaining mango pulp and blend it into a smooth, luscious paste.
Step 3: Bringing It All Together
Once your thickened milk has cooled down to room temperature (this is important!), it’s time to assemble your kulfi mixture. Stir in the sugar until it’s completely dissolved. Then, add your smooth mango pulp, finely sliced pistachios (remember to save a few for garnishing!), the aromatic cardamom powder, and finally, those small mango pieces you prepared earlier. Give it all a good mix until everything is well combined.
Step 4: Freezing for Frosted Perfection
Pour your delightful mango kulfi mixture into a freezer-safe container. Garnish the top with the remaining sliced pistachios. Now for the hardest part: waiting! Freeze your kulfi for 7-8 hours, or until it’s completely solid.
Enjoy your homemade Mango Kulfi – a truly delightful treat that captures the essence of summer in every bite!