MANGO KULFI🤗

The thick and creamy mango kulfi recipe is very easy to make and required only a few ingredients which are mostly available at home No condensed milk or cream is used for this, but still, this turned out very delicious. Do try this and share your feedback. 

Ingredients

1. Mango puree - 1 big mango
2. Full fat milk - 3 cups
3. Sugar - half cup
4. Saffron strands / kesar - few
5. Pistachio / chopped nuts (optional)

Process

1. In a heavy bottom pan add full fat milk and let it simmer on low flame for 20-30 minutes, let it reduce to half.

2. Add sugar and mix well.

3. Make puree of one big sized mango and keep aside

4. Take the saffron strands and add in some milk (cold milk, do not mix in hot milk directly) 

5. Add the saffron mix to the boiling milk and let it become more thicker. Turn the flame off once the mixture gets thicker.

6. Let it cool down completely. Then add the mango puree and chopped dry fruits. 

7. Pour in the mango kulfi mixture in the mould, cover and insert the ice cream sticks and let it refrigerate for 8-10 hours. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

STUFFED MANGO KULFI

Summers are incomplete without Mangoes. This summer try out this yummilicious Stuffed Mango Kulfi, I saw this recipe video of Master Chef Kunal Kapoor years back and since then wanted to have this and finally here it is. Its quite tricky to make but my first attempt seems to be a successful one. 

Ingredients

1. Milk - 1/2 litre (for 2 Mangoes)
2. Mango - 2
3. Sugar - half cup (depends on the sweetness of your mango)
4. Condensed milk - 1/2 cup
5. Pista / almond or any dry fruits - handful 

Process

1. Cut the top of mangoes and do not throw the top as we have to use it later.

2. Make incisions around the kernels. Hold the kernel, twist it and remove it. You can also use fork or spoon for doing this. Keep the mangoes aside.

3. Heat milk in a pan, let it reduce to half. Add sugar and condensed milk. Add some chopped dry fruits also (optional). Once the kulfi mixture is ready, let it cool completely.

4. Add the kulfi mixture in the hollow mango shells and put the mango cap back. Keep it in the freezer for 7-8 hours or overnight until kulfi sets.

5. Once frozen, remove and peel the mango and then slice. Garnish with pista, almond or any dry fruits of your choice and serve it frozen. 

NOTE  : You can check out the recipe reel on my Instagram page @romisrecipe