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Mango Kulfi

 

Kulfi and Mango isn’t the most cool combination for summers.

Ice-creams have been my favorite since my childhood to an extend that I did fancy to get married to an ice-cream vendor. Stop smiling for I was beyond materialistic world then. However as I grew and understood that life is more to offer than just ice-creams , I realized that ice-cream still topped my list.

Summer vacations were eagerly waited as my mom would prepare homemade kulfis every week for us and I for all reason use to have maximum of the helpings. Not that I was ill mannered but everyone in my family acknowledged my love for Kulfi. Infact I did top it up with cut mangoes also at times to enjoy both the flavors together. Now I wondered why my mom never tried making Mango Kulfi but my love for the same made me come across this interesting recipe of Mango Kulfi and I thought to give it a try.

Offcourse I did little bit of twist as per my convenience and to add my personal touch to the recipe but the outcome was worthy of all the efforts.

Mango Kulfi
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
113 calories
20 g
8 g
3 g
3 g
1 g
103 g
41 g
16 g
0 g
1 g
Nutrition Facts
Serving Size
103g
Servings
6
Amount Per Serving
Calories 113
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 41mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
3%
Sugars 16g
Protein 3g
Vitamin A
11%
Vitamin C
26%
Calcium
9%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Milk: ½ liters
  2. Condensed milk: 4 tbsp
  3. Mango pulp: 1 ½ cups
  4. Pistachios: 10 fine sliced
  5. Rose Syrup: 2 tbsp
  6. Kesar : 2 strands
  7. Almonds: 4 sliced
Instructions
  1. Boil milk in a wok and reduce it to half
  2. Add condensed milk and mix it till its thick enough. Thicker the milk tastier it would be and lesser are chances of any crystals in the Kulfi.
  3. Now let the milk cool down and once it’s just warm add mango pulp. Mangos used here should be full ripe and pulp should be sweet enough otherwise Mangos would lose their flavor when mixed with thick milk and frozen
  4. Mix Kesar in warm milk and add along with Pistachios.
  5. Now let the mixture come down to room temperature and then fills it in Kulfi molds
  6. Add couple of drops of rose syrup once the molds are full and it will penetrate down the whole Kulfi.
  7. Freeze it overnight and then serve it with pistachios and almonds.
beta
calories
113
fat
3g
protein
3g
carbs
20g
more
RecipeDabba https://recipedabba.com/

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