Wednesday, October 17, 2007

Mango Kulfi

I don't know the origin of this recipe. But it's one of those Indian get-togethers specials. It's all about recreating your nostalgic recipe with the ingredients available in the local supermarket. I decided to build upon the original recipe and so added a cup of ready-made Alphonso mango pulp to it. The result was my very own Mango Kulfi. It's so easy to make, that even a child can do it. It doesn't require any cooking.

Here's my version.

Mango Kulfi
1 Cup heavy whipping cream
1 tin sweetened condensed milk
1 tin evaporated milk
1 Cup ready-made Alphonso Mango pulp

A pinch of freshly ground nutmeg
A generous pinch of freshly ground cardamom

Few fresh mint leaves

1. Mix cream, condensed milk, evaporated milk and mango pulp using a fork till they are nicely incorporated.
2. Add nutmeg and cardamom and give a quick stir
3. Pour in a big freezer-safe container. Freeze.
4. It will probably take around 6 hours to set.
5. Just before serving, take it out. Dip the ice-cream scoop in hot water and scoop out the mango kulfi in the individual serving plates.
6. Garnish with a fresh mint leaf on each scoop.

You can pour the kulfi mixture in the conical shaped Kulfi moulds if you want the authentic shape! If using Kulfi moulds, choose aluminum kulfi molds. Take the frozen moulds out around 1 minute before serving. If Kulfi doesn't come out when inverted, use a knife dipped in a hot water to run around the circumference to loosen the kulfi.

I would like to send this entry to the powerless cooking event at Simple Indian Food.


LinkWithin Related Stories Widget for Blogs