Hot summer and we like to eat and drink something cold. As mangoes are in season during this summer months we can prepare homemade mango kulfi / Indian icecream rather than buying store bought icecream. Basic kulfi is made with milk, nuts and cardamom but it can be flavored with saffron, mango and paan.
Kulfi is an Indian version of an icecream which is prepared without eggs and icecream maker. Traditional way of making Kulfi by thickening the milk and adding milk solids. To flavour nuts, cardamom and saffron are added.
I love kulfi and prefer kulfi over icecream. This incident happened long long time time back in north India when I was a kid. Usually streetfood was restricted at home by parents but one day sister and me thought of eating kulfi. We approached this person who was selling kulfi in a cart in a matka. We asked for a kulfi, he took out this black colour thing( it was a mold) and my sister shrieked out loudly no way she was going to eat that and I was in two minds what to do. Next he took out a knife and opened the black mold and gave that sweet thing which was inside, which we both devoured …that was our first kulfi and tasted delicious.
Mangoes are a low calorie fruit that is very high in fiber. It is a great source of Vitamins A and C. It also contains folate, iron, little calcium, vitamin E and B6. It improves eye sight, digestive health, immunity and lowers risk of certain cancers.
In this recipe I have added homegrown organic mangoes from kerala sent by my parents. Not much ingredients are needed to make this dessert. It tastes delicious and quite refreshing during summer months.
INGREDIENTS
- Mango 1
- Milk 500 ml
- Sugar 3-4 tbsp
- Saffron strands 1/2 tsp
- Almonds chopped 5
- Pistachios chopped 5
- Cashew nuts chopped
- Cardamom powder 1 tsp
- Corn flour 2 tsp
METHOD
From the 500 ml milk take out 3 tbsp milk and keep aside in a bowl. Add 2 tsp corn flour in the 3tbsp milk and mix well.
Wash, peel , remove seed and cut the flesh of mango. Blend it in a blender. Keep mango puree aside.
Boil 500 ml milk till it becomes 1/3 on low heat, stirring in between. Add sugar, finely chopped pistachios, almonds and cashews.
Once it comes to a boil add the corn flour (which was earlier mixed in little milk)and the saffron strands, stir it. Let it come to a boil. The mixture will become thick. It should coat the back of a spoon that type of consistency is needed. Switch off the heat. Add cardamom powder and mix well.
Let it cool down. Add mango puree and mix well.
Pour it into 6 kulfi molds and keep in the freezer till it sets or freeze overnight.
Run a knife along the edges or dip in warm water for few seconds and gently demold the kulfi. Enjoy!!!
