Thursday, June 18, 2015

Mango Kulfi

How much of mangoes are enough? Well...it is tough to answer if you are a mango lover like me. Raw mangoes - as such or as pickles, ripe ones as such or in any dessert form....the options are endless. That's really awesome. In our home, all of us love mangoes. We are not that sad or mad about the summer heat just because of the fact that we get lots and lots of mangoes and that too lots of varieties too. We also buy more mangoes just not make it ration. Also to make sure we find some mangoes to try out different new recipes and make yummy desserts with that. We love mango ice cream, aamras (mango juice), and mango kulfi. 


Mango kulfi, is a cold indian style mango flavored ice cream. The rich creaminess comes from reducing milk by slowly simmering and yes, it takes a lot of time. Care is needed to prevent the milk from scalding which will destroy the flavor. I like to make kulfi the traditional way. Short cuts do not give that flavor though they may save some time for you. OK...enough talking....lets go to the recipe of creamy yummy mangolicious kulfi. 



Ingredients

Milk - 1000 ml
Sugar - 4 to 5 tbsp
Mangoes -  2 cups, chopped


Method:

In a heavy bottomed vessel, boil the milk keeping a low-medium flame till it reduces to about 1 to 1 and 1/2 cups, stirring now and then. Add the sugar and simmer for 2 more minutes. Switch off the flame and let it cool. Blend it lightly (just one run) to make sure it is creamy without any lumps. 



Transfer to a bowl. Next, puree the mangoes and add it to the cream. Gently fold in to mix.



Grease the kulfi containers or moulds with a little ghee, so its easy to take the frozen kulfi out. Fill the moulds with mango cream mixture and freeze it straight. make sure the kulfi moulds are kept straight in the freezer. Leave it to freeze for 4 to 5 hrs. 



To take the frozen kulfi out of the mould, just keep the mould in running tap water or dip it in warm water for a minute, then run a knife around to loosen it up and release it out of the mould.



Yummy mangolicious kulfi is ready to be served .



Mini kulfi for kids or for portion control



Enjoy your summer with these simple and tasty frozen treats.

Tips:

Blending the milk, after it reduces, is an option. My son doesn't like grainy, so I blended it. If grainy texture is ok for you, go ahead and continue with that. I love that grainy texture.

Adding nuts is also another option. I did not, since I have a little one who doesn't like nuts too. 

If you do not have kulfi moulds, it is perfectly ok. Just make it with small muffins cups, or mud pots or even glass, steel tumblers or shot glasses. Popsicle makers can also be used. Sometimes, I have frozen it straight in a pyrex container and later cut it into desired portions.

If you want to insert popsicle sticks into the moulds, try inserting after an hour. I used small cups too and was able to insert the popsicle sticks immediately after pouring, since my recipe results in a thicker rabdi or mango creamy milk mixture.

Also, the color of the kulfi depends on the mango variety used.




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