Foodoyee
Kulfiiiiiiiiiiiiiiiiiiii , Kulfi lelo kulfiiiii, kulfi leloooo!! that sound rings so clearly in my ears when i think about Kulfi! Summer holidays were so much about playing in teh streets and eating anything off a cart that would cross the house. Those days were less about going to a parlour and eating and the carts that came into the lane. The best part is we never fell sick.
Kulfi originally is made by boiling milk for a long time, till it reduces to a thick mixture then sugar and nuts and saffron strands are added and then frozen in special moulds.
Kulfi is not a tricky thing but the moulds are. Actually the de-moulding is, i can remember that cart that would come and how easily he would rub his hands around the mould and it came off beautifully. he carried the kulfi's in an earthen pot and those moulds they had no sticks or anything. He would put a stick in rub and bam!! it came out the perfect cone! i pulled mine out using a knife and then served them ina glass! still super yumm!
I could not find the exact mould i was looking for so i used something i found and also tried something that came off easily ad beautifully. Kulfi does not need to be in a cone shape. Introducing to you my Kulfi bars! next up i'll make some kulfi hearts , super yummmy and bite size. (n
ext time, i promise!)
I had to make it with these mangoes so could not wait till i got the right one, so glad i broke out of the routine and pushed myself to think beyond the traditional shape. Kulfi for me is about the texture and taste, i loved to eat it in a plate and a glass
What do you need to make a no cook Mango Kulfi?
How to make the Mango kulfi?
Possibly the easiest recipe of kulfi! i do not know who invented this but it truly is Indian's very own Ice Cream.
Step 1: is to blend the main ingredients Mango pulp, fresh cream, mithai mate all of this together, until they mix well and form a nice mixture.
Step 2: Is to add lots of nuts (chopped).Traditionally it is the pistachios, i did not have any so i added almonds and cashews.
Step 3: Pour it in the moulds, if you don't have moulds, use paper cups (the ones we use for coffee at office) and freeze them overnight (a minimum of 14 hours) cover them with cling wrap and freeze.
Step by Step Pictorial recipe :
1. Add mango and milk to a blender
2. Add fresh cream to this , i used up a whole packet for the pulp of 2 mangoes.
3. Add a tin of Mithai Mate, alternately you can use condensed milk.
3. Blend this to a smooth paste, we want all of them to blend well with each other. add some saffron strands and chopped nuts.
4. Pour them in your moulds.
5. If your mould (like mine) is open, cover it with a cling wrap.
6. Put in the freezer overnight.
7. Take the beauties out, click a picture and serve them!
Notes:
* If you are a food blogger and don't like how the kulfi comes out the first time you take it out, put it back. Pull of that cling wrap and put them back and try after 3-4 hours.
* You can replace the Mithai Mate with condensed milk.
* It is better to serve the Kulfi's when you scoop them out. There is a risk of crystallising when we re freeze them.
If you are a Mango fan do try the Mango Mastani . It is another awesome and easy dish you can make with Mangoes. Click here for the recipe.
- Mango pulp
- Amul Mithai Mate / condensed milk
- Fresh cream
- Milk
- Nuts
- Saffron strands
How to make the Mango kulfi?
Possibly the easiest recipe of kulfi! i do not know who invented this but it truly is Indian's very own Ice Cream.
Step 1: is to blend the main ingredients Mango pulp, fresh cream, mithai mate all of this together, until they mix well and form a nice mixture.
Step 2: Is to add lots of nuts (chopped).Traditionally it is the pistachios, i did not have any so i added almonds and cashews.
Step 3: Pour it in the moulds, if you don't have moulds, use paper cups (the ones we use for coffee at office) and freeze them overnight (a minimum of 14 hours) cover them with cling wrap and freeze.
Step by Step Pictorial recipe :
1. Add mango and milk to a blender
2. Add fresh cream to this , i used up a whole packet for the pulp of 2 mangoes.
3. Add a tin of Mithai Mate, alternately you can use condensed milk.
3. Blend this to a smooth paste, we want all of them to blend well with each other. add some saffron strands and chopped nuts.
4. Pour them in your moulds.
5. If your mould (like mine) is open, cover it with a cling wrap.
6. Put in the freezer overnight.
7. Take the beauties out, click a picture and serve them!
Notes:
* If you are a food blogger and don't like how the kulfi comes out the first time you take it out, put it back. Pull of that cling wrap and put them back and try after 3-4 hours.
* You can replace the Mithai Mate with condensed milk.
* It is better to serve the Kulfi's when you scoop them out. There is a risk of crystallising when we re freeze them.
If you are a Mango fan do try the Mango Mastani . It is another awesome and easy dish you can make with Mangoes. Click here for the recipe.
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