Mango Kulfi Recipe (Quick, No Cook)

Mango kulfi is a traditional, rich, and creamy frozen dessert from India. Learn to make no cook mango kulfi recipe with step-by-step video instructions.

Recipe Source Link:https://www.mygingergarlickitchen.com/quick-mango-kulfi-recipe/

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RECIPE INGREDIENTS

» For Mango Kulfi: (1 Cup = 250ml)

• 1 cup whipping cream or heavy cream
• 1 cup mango puree
• 8-9 saffron strands soaked in 2 tablespoons warm milk
• 1/4 cup chilled milk
• 1/2 cup sweetened condensed milk, or milkmaid (you can add more if you like it sweeter)
• 3/4 teaspoon cardamom (elaichi) powder
• 2 teaspoons pounded or coarsely powdered pistachio (you can also use almonds or cashews)
• 2 tablespoons powdered pistachio for garnish

RECIPE INSTRUCTIONS

» Make Mango Puree:

1. Wash and peel mangoes. Chop them into cubes, and add them to a blender jar.
2. Blend to make a smooth puree.

» Make Kulfi Mix:

1. In a mixing bowl or jug add the whipping cream, mango puree, saffron strands mixture, chilled milk, condensed milk, cardamom powder, and powdered pistachios.
2. Blend on a medium speed for 2-3 until smooth.

» Freezing In Molds:

1. Transfer kulfi mix to kulfi molds, or popsicle molds.
2. Close the lid, if you are using kulfi molds. Freeze for 8 hours or overnight.
3. Once the kulfi is well set, dip the molds into hot water, or keep them under running water. (You can also rub the molds between palm for a minute.)
4. Prise the kulfi out with the help of a knife.
5. Garnish with powdered pistachios. Cut them into slices or serve as it is.

» Freezing In Paper Cups:

1. Transfer mango kulfi mix to paper cups.
2. Wrap the cups with a foil paper, poke the top with a knife and insert an ice cream stick. Freeze for 8 hours or overnight.
3. Slightly cut the edge of the paper cup, and remove it.
4. Garnish mango kulfi with powdered pistachios and serve chilled.

RECIPE NOTES

1. For making this no cook mango kulfi, I have used whipping cream to get that thick creamy mixture, but you can also use regular milk cream.