Showing posts with label Eggless-Dessert-Recipes. Show all posts
Showing posts with label Eggless-Dessert-Recipes. Show all posts

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 :


5.0 from 301 reviews
mango kulfi recipe | easy mango kulfi | aam kulfi recipe | how to make mango kulfi
 
Prep time
Cook time
Total time
 
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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mango rabdi recipe | aam ki rabri | mango rabri recipe | how to make mango rabdi

mango rabri recipe or aam ki rabri or mango rabdi recipe or how to make mango rabdi



mango rabri recipe or mango rabdi recipe with step by step process - a simple recipe to make mango rabri or mango rabdi the way it's traditionally made.


mango rabri is a north indian sweet dish made from milk and mangoes. A rich, creamy, fruity, traditional Indian dessert with a soft pudding like texture. A heavenly combination of creamy rabri, fruity mango and aromatic saffron.

summer season is best known for mangoes. this is an easy, summertime dessert that puts the season’s best fruit to good use. the traditional way of making rabdi does take time as milk has to cook on slow fire till it reduces to one-third of its original quantity and becomes a thick mixture. the mango puree once blended into the reduced milk gives an impressive texture. it is flavored with cardamoms, saffron with the addition of dry fruits like almonds and pistachios. this version of mango rabri is also called as lachedar aam rabri in hindi.

you can follow the quicker route to make aam ki rabri by using condensed milk which is equally delicious. use good quality sweet mangoes for best flavours. since mangoes are sweet, use of sugar is minimal.

mango rabri or mango rabdi can be served warm or chilled. i like it chilled, so the longer it sits in the fridge, the better the flavor. this can be served in any occasion as a dessert. you can also serve mango rabri with shahi tukda and falooda.


If you have a lot of ripe mangoes waiting to be finished, then you can go ahead and make mango puree to prepare some other desserts including mango lassi, mango milkshake, and mango smoothie.

if you are looking for more sweets recipes, then do check nankhatai, aam papad or mango papad, mango kalakand etc.

Related Recipes
Nan
Khatai
aam
papad
banana
cake
mango
kalakand

Ingredients for Mango Rabri Recipe :

  • full cream milk - 1 litre
  • sugar - 2 tbsp (adjust or as per taste)
  • mango puree - 1 cup, fresh and thick
  • mango - 1 (for garnishing)
  • 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


Directions for Mango Rabri Recipe :

  • cut almonds and pistachios in small chunks.
  • peel mango as well and chop in small chunks.
  • 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. Remove to a bowl and chill for a couple of hours. You can also serve at room temperature.
  • garnish with the remaining chopped pistachios, almond flakes and chopped mango pieces.

mango rabri recipe or aam ki rabri or mango rabdi recipe

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.
  •  any left-over Rabri can be stored in the fridge for 3 to 4 days and consumed.


Recipe Card for mango rabdi recipe or aam ki rabri :


4.8 from 138 reviews
mango rabdi recipe | aam ki rabri | mango rabri recipe | how to make mango rabdi
 
Prep time
Cook time
Total time
 
mango rabri recipe or mango rabdi recipe with step by step process - a simple recipe to make mango rabri or mango rabdi the way it's traditionally made.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 5
Nutrition:
Serving size: 1 cup
Calories per serving: 412 cal
Fat per serving: 8 g
Ingredients :
  • full cream milk - 1 litre
  • sugar - 2 tbsp (adjust or as per taste)
  • mango puree - 1 cup, fresh and thick
  • mango - 1 (for garnishing)
  • 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
Instructions :
  1. cut almonds and pistachios in small chunks.
  2. peel mango as well and chop in small chunks.
  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. Remove to a bowl and chill for a couple of hours. You can also serve at room temperature.
  12. garnish with the remaining chopped pistachios, almond flakes and chopped mango pieces.
Note :
  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.
  3. any left-over rabri can be stored in the fridge for 3 to 4 days and consumed.

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