Garam Masala Tuesdays: Kavita Massi's Mango Kulfi
 
Prep time
Total time
 
Author:
Recipe type: dessert
Cuisine: Indian
Serves: 18
Ingredients
  • 1 (12 fl oz) tin evaporated milk (can substitute with ⅔ cup non fat dry milk mixed with ¾ cup water)
  • 1 (14 oz) tin condensed milk
  • 1 cup heavy cream, (Kavita Massi says its optional, but I feel it gives the Kulfi a smoother texture, though I haven't tried otherwise)
  • ½ cup pistachio, coarsely crushed into small pieces
  • few strands saffron, optional
  • 3-4 cardamoms, powdered
  • 3 mangoes, pureed
  • 18 (3 oz) dixie cups (or popsicle moulds, in case you have them)
  • 18 popsicle sticks (If you can't find them in your local grocery store- like I couldn't, you can use the wood skewers that one uses for barbeques and break each into 3 equal pieces- they work like a charm!)
Instructions
  1. Directions
  2. Mix together the milks and cream. Mix in the pureed mango pulp. Add in the flavorings and the nuts.
  3. Pour in your popsicle moulds/ dixie cups or an ice cube tray and freeze for atleast 6-8 hours or overnight. (If using dixie cups, once you pour the kulfi mixture in, cover the cups with aluminium foil and pierce a small hole in the foil with the skewers sticks. Make sure the sticks are straight. Put the cups in the freezer until frozen. The Kulfi expands as it freezes. Don't fill the canister or molds more than two-thirds full.)
  4. When ready to serve, remove the moulds from the freezer and just roll them between your hands. The heat will melt the kulfi a bit and it would be easier to remove the kulfi from the molds.
  5. Serve garnished with some pistachio nuts or with sweetened rose water vermicelli, or just have plain. Any way you have, you won't be disappointed!
Recipe by The Novice Housewife at https://novicehousewife.com/2011/05/17/garam-masala-tuesdays-kavita-massis-mango-kulfi/