AuthorSa9geetaCategoryDesserts RecipesDifficultyIntermediateKulfi - where sweetness meets nostalgia, and every creamy bite takes us on a journey to the flavors of our heart. đĨđĻâ¨
Youâre about to Indulge in the frosty delight with this irresistible homemade kulfi recipe!
Kulfi has a rich history that dates back to the Mughal Empire, where it was considered a royal dessert, often enjoyed by kings and nobles. The Mughals brought their culinary expertise from Central Asia to India, contributing to the evolution of this frozen delight.
I still remember the Kulfi Wallahs who used to sell kulfi in traditional earthen pots called "matkas" and serve it in small earthen cups known as "kulhads."Â
One interesting culinary fact: Unlike traditional ice cream, kulfi doesn't require constant churning during the freezing process. The high fat content and the addition of reduced milk give it a dense and creamy texture.
Now, coming back to the homemade Kulfi recipe, what sets this recipe apart is its simplicity and natural ingredients. NO artificial flavors and additives. This is all about the genuine taste of juicy mangoes and the aromatic touch of saffron, creating a symphony of flavors that will leave you wanting more.
And, No need to fuss over specialized kulfi moulds too!Â
Treat yourself and your family to the ultimate cool-down experience with our enticing Mango Kulfi recipe. Embrace the joy of summer with each creamy bite!
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Make the mango pulp and keep it aside.
Boil full-fat milk.
In a bowl add some saffron and soak it in the milk.
Stir the milk continuously. Make it half.
Grind the cashew in small pieces. Add the cashew in the milk.
Add the sugar, cardomoms, and the kesar milk. Stir continuously.
The Kulfi mixture is ready. Cool it .
Take two big bowls. Pour the kulfi mix into the bowls.
Mix the mango pulp in a bowl. One is kesar mix and the other is kesar mango mix.
Take 3 paper cups. Pour some kesar mix in half of the cup. Put it in fridge it for 2 hrs.
After 2 hrs when add the mango mix.
Cover with foil paper. Prick an ice cream stick.
Fridge it for 10 to 12 hrs.
Fill kesar mix and mango mix separately also and fridge it .
3 types of kulfi ready
đŠâđŗ In conclusion, this homemade kulfi recipe offers the perfect way to beat the summer heat and indulge in a delightful frozen treat. With no artificial flavors or additives, this Mango Kulfi is a celebration of the genuine taste of juicy mangoes and the luxurious touch of saffron. Plus, its simplicity means you won't need any specialized kulfi molds - just regular home ingredients!!
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Ingredients
Directions
Make the mango pulp and keep it aside.
Boil full-fat milk.
In a bowl add some saffron and soak it in the milk.
Stir the milk continuously. Make it half.
Grind the cashew in small pieces. Add the cashew in the milk.
Add the sugar, cardomoms, and the kesar milk. Stir continuously.
The Kulfi mixture is ready. Cool it .
Take two big bowls. Pour the kulfi mix into the bowls.
Mix the mango pulp in a bowl. One is kesar mix and the other is kesar mango mix.
Take 3 paper cups. Pour some kesar mix in half of the cup. Put it in fridge it for 2 hrs.
After 2 hrs when add the mango mix.
Cover with foil paper. Prick an ice cream stick.
Fridge it for 10 to 12 hrs.
Fill kesar mix and mango mix separately also and fridge it .
3 types of kulfi ready
