Traditional Indian go-to summer Dessert, KULFI, with addition of Mangoes in it is just Divine. This is one pot, no fuss & instant recipe. You don't need hours of boiling milk, several pots to mix and too much of your time. Gather your ingredients, and it will be ready in no time.
I am mostly fond of summers because of the variety of fruits this season has to offer. All those pulpy, fleshy, juicy fruits are absolutely delight on their own but it is so much fun to use them in different dishes, be it savoury or sweet.
In India, the most awaited fruit of the season is MANGO, hands down!! The aroma, that pulp and the taste, just delicious. (FACT: There are reportedly more than 250 varieties of Mango in India. Can you imagine, each has its own distinct taste.)
Throughout this season our go-to desserts become Ice cold lollies, fruit popsicles, creamy ice-creams and any dessert that comes out of the freezer. Especially, KULFI, which is traditional Indian Ice-cream, denser and creamier than regular ice-creams. So when it is SUMMER, and fruit market is all packed with Mangoes, I go for MANGO KULFI, a win-win.
In my instant recipe, all you have to do is bring all the ingredients together, blend them well. Add saffron and blend again. and you are DONE!
Pour them in desired moulds.
Traditionally it is prepared by slow-cooking sweetened milk for hours for it to thicken, then added with nuts, flavoured with cardamom and then kept in freezer to be set.
Today, I'll be sharing a recipe that you can all churn in one blender, pour in moulds and your instant Indian dessert is ready to be devoured once frozen! It's a quick option to the traditional one, tastes just the same and such a delight to have in your freezers this summer.
What you need?
Alphonso Mango ( peeled and cut in small cubes) - 2 medium
Sweetened Condensed Milk - 200 ml can
Fresh cream - 1 cup
Sugar (optional) - 1/4 cup (use if you like your kulfi to be more sweet)
Cardamom - 4 pods
Saffron - few strands
Almonds - 10-15 ( chop and save a little for garnish)
Pistachios - 1/4 cup ( chop and save a little for garnish)
Directions:
- Place cut cubes of mango, condensed milk, fresh cream, sugar (if using), cardamom pods, almonds and pistachios into the blender and mix well.
- Add saffron and blend all the ingredients together into a creamy mixture. Add more sweetener if you like. Your KULFI mixture is ready.
- Take the moulds in which you are setting this mixture in, pour the kulfi mixture, garnish with chopped almonds and pistachios. Place a holder in the middle and keep in the freezer overnight, or minimum of 8-10 hours for it to set completely.
- Your No fuss, Instant Mango Kulfi is ready.
Note:
- Make sure to rest the kulfi in the freezer for 8 hours or more for it to freeze completely. It will help "kulfi" to remain frozen for longer time at room temperature and you will be able to enjoy it as it is.
- To make it sweet, you can also add sweeteners like honey, brown sugar and even jaggery to keep it 'Refined sugar free'.
- To remove the kulfis from the moulds, either dip it in warm water for 5 seconds and remove it smoothly or you can also rub the mould with your palm to warm it a bit and kulfi will come out smoothly without breaking.
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