mango kulfi recipe | easy mango kulfi | aam kulfi recipe | how to make mango kulfi

mango kulfi recipe | easy mango kulfi | aam kulfi recipe | how to make mango kulfi



mango kulfi recipe or easy mango kulfi or aam kulfi recipe or how to make mango kulfi with step by step process - kulfi and summers go together like bread and butter. summer is at its peak and mango kulfi can help us to feel cool in summer season.


my friend gifted me a basket full of juicy mangoes. so i prepared many dishes with mangoes like mango milkshake, mango lassi, mango ice cream (will post it soon) etc. i also prepared mango rabri. it is very easy to prepare and it tastes delicious. do try this easy mango recipe.

difference between kulfi and ice cream? - ice cream is soft but kulfi is more creamier and thicker in texture. you can store kulfi in the bowls, small earthen pots, small glasses or in the kulfi moulds.

kulfi is a frozen milk based indian dessert. there are many ways of making kulfi from using regular milk to condensed milk and some milk/khoya or cream are also added. i have shared the recipe to make kulfi the traditional way with rabri. cooking the milk slowly, till it evaporates and becomes thick and then making kulfi from this rabri.


if you have a lot of ripe mangoes waiting to be finished, then you can try making some other desserts recipes like as mango lassi, mango milkshake, mango smoothie, mango kalakand, mango rabdi, aam papad etc.

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ingredients for mango kulfi :

  • full cream milk - 1 litre
  • sugar - 2-3 tbsp (adjust or as per taste)
  • mango puree - 1 cup, fresh and thick
  • cardamom (elaichi) powder - ¼ tsp
  • saffron (kesar) - 5-6 strands (soaked in 2 tbsps of warm milk)
  • pistachios (pista) - 6-7
  • almonds (badam) - 4-5
  • homemade sweet aam papad - for garnishing (click here for shahi aam papad recipe)


directions for mango rabri recipe :

  • cut almonds and pistachios in small chunks.
  • soaked saffron in 2 tbsps of warm milk. cover it and keep aside.
  • boil milk in a large heavy bottomed wide vessel.
  • once it comes to a boil, reduce to low heat and allow to simmer.
  • keep stirring at regular intervals, pushing the layer of malai (top of milk) that forms on the top towards the sides of the vessel.
  • continue to do this till the milk is reduced to ⅓ of the original quantity.
  • keep scraping the sides of the vessel and mix it with the thickening milk.
  • when milk gets thick in quantity, add sugar and ⅔ chopped almonds pistachios into it and mix well.
  • allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity.
  • add cardamom powder, and saffron and mix well. turn off heat and allow to come to room temperature.
  • add the mango puree and mix well till well combined.
  • pour mango kulfi into serving bowls or kulfi moulds. freeze for 8-10 hours.
  • garnish with the remaining chopped pistachios, almond flakes and sweet homemade shahi aam papad.
  • now your delicious and chilled mango kulfi is ready to be served.


tips :

  •  ensure that you stir the milk at regular intervals so that the milk does not burn.
  •  use heavy bottomed vessel so that the contents do not burn.

recipe card for mango kulfi or aam kulfi :


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mango kulfi recipe | easy mango kulfi | aam kulfi recipe | how to make mango kulfi
 
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mango kulfi recipe or easy mango kulfi or aam kulfi recipe or how to make mango kulfi with step by step process - kulfi and summers go together like bread and butter. summer is at its peak and mango kulfi can help us to feel cool in summer season.
Author:
Recipe type: dessert
Cuisine: indian
Serves: 4-5
Nutrition:
Serving size: 1 scoop
Calories per serving: 109 cal
Fat per serving: 5 g
Ingredients :
  • full cream milk - 1 litre
  • sugar - 2-3 tbsp (adjust or as per taste)
  • mango puree - 1 cup, fresh and thick
  • cardamom (elaichi) powder - ¼ tsp
  • saffron (kesar) - 5-6 strands
  • pistachios (pista) - 6-7
  • almonds (badam) - 4-5
  • homemade sweet aam papad - for garnishing
Instructions :
  1. cut almonds and pistachios in small chunks.
  2. soaked saffron in 2 tbsps of warm milk. cover it and keep aside.
  3. boil milk in a large heavy bottomed wide vessel.
  4. once it comes to a boil, reduce to low heat and allow to simmer.
  5. keep stirring at regular intervals, pushing the layer of malai (top of milk) that forms on the top towards the sides of the vessel.
  6. continue to do this till the milk is reduced to ⅓ of the original quantity.
  7. keep scraping the sides of the vessel and mix it with the thickening milk.
  8. when milk gets thick in quantity, add sugar and ⅔ chopped almonds pistachios into it and mix well.
  9. allow the sugar to dissolve and continue to simmer the mixture till it reaches a third of the original quantity.
  10. add cardamom powder, and saffron and mix well. turn off heat and allow to come to room temperature.
  11. add the mango puree and mix well till well combined.
  12. pour mango kulfi into serving bowls or kulfi moulds. freeze for 8-10 hours.
  13. garnish with the remaining chopped pistachios, almond flakes and sweet homemade shahi aam papad.
  14. now your delicious and chilled mango kulfi is ready to be served.
tips :
  1. ensure that you stir the milk at regular intervals so that the milk does not burn.
  2. use heavy bottomed vessel so that the contents do not burn.


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