Mango Kulfi

It’s summer time here ~ nice hot summer!!! While most of our city is enjoying this NZ heat, my pregnant body feels like a sauna hahhaha. It’s the perfect time for cold smoothies, ice cream, ice blocks AND Mango Kulfi. This is an Indian dessert you can make in big patch and freeze and pull out whenever you need a sweet cold treat. I freeze them in smaller containers and popsicle molds, so it’s quick to thaw, easy to serve, and you won’t overdose on sugar!

  • Servings: 6-serving
  • Time: 30 mins
  • Difficulty: medium
  • Print

It's summer time here ~ nice hot summer!!! While most of our city is enjoying this NZ heat, my pregnant body feels like a sauna hahhaha. It's the perfect time for cold smoothies, ice cream, ice blocks AND Mango Kulfi. This is an Indian dessert you can make in big patch and freeze and pull out whene

Summary

  • Cuisine: indian
  • Course: dessert
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

375 gm evaporated milk
300 ml heavy cream
450 gm mango puree
1/2 cups ground almonds
1/2 cup sugar
1 tsp ground cardamom powder
ground pistachios to garnish

Steps

  1. Pour the evaporated milk and the cream into a pan. I used a non stick pan. Stir together and let it sit on medium heat. Give it a couple of minutes and then add the almonds and the sugar.
  2. Continue stirring for about 7-8mins and you will start to see the mixture thicken. Once it thickens, remove from the heat and let it cool completely.
  3. I stirred it on and off so you avoid a milky skin form on top. After it has fully cooled down, I added in the mango puree and the cardamom powder.
  4. Pour into the molds and let it freeze for around 6hours. Before serving, let it sit in the fridge for a while, or if it’s summer time like its in NZ, stick it on the kitchen bench and it should easily slide out on your serving bowl.
  5. Garnish with the ground pistachios and serve straight away or it will definitely melt !!!

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