Mango Kulfi is an indian frozen, dense dessert made from milk and mango puree.
By Dassana Amit
- 2.5 cups almond milk or cow’s milk
- 2.5 cups mango puree – approx 3-4 large sized alphonso mangoes can be used
- ¼ or ½ cup sugar – depends on the sweetness of the mangoes. so adjust accordingly.
- 4-5 green cardamom crushed or ¼ tsp cardamom powder
- a pinch of saffron
- 12-15 unsalted pistachois – blanched or soaked, peeled and sliced. keep some for garnishing
- 2 to 3 tbsp almond paste/almond meal or khoya/evaporated milk (optional)
- 21/2 or 3 tbsp rice flour or 2 tbsp corn flour dissolved in 3 tbsp almond milk or regular milk
- take saffron and almond milk in a pan.
- heat on a low flame.
- just let the milk come to a gentle heat.
- don’t boil.
- add sugar.
- stir till the sugar has dissolved
- add the riceflour paste
- keep on stirring so that no lumps are formed.
- cook on a low flame.
- stir in between.
- continue to cook till the mixture thickens.
- switch off the flame.
- add the almond paste.
- stir and let the mixture cool.
- add the mango puree, chopped pistachio slices and mix well.
- pour into serving bowls or kulfi moulds.
- freeze for 8-10 hours.
- serve cold and sliced with topped with saffron, sliced pistachois, cardamom powder or falooda along with rose syrup.
Dassana never intended to start a food blog. She never ever thought about blogging in her wildest of dreams. Her only passion in her life was meditation. As she went deeper in meditation, she realized that her inborn gift of cooking delicious & healthy food needs some creative expression. So she started her blog " Veg Recipes of India " as an outcome of creative flowing energy. Now she has also combined her another gift i.e photography with cooking. When not blogging & food photographing - she works as a web developer and seo expert.