Mango Kulfi (no-cooking)
Calories: 15
Adjust Servings Here: 8 Kulfi
Description
Indian mango kulfi is rich and creamy. Traditionally made by cooking milk for hours until it thickens. But my version is a quick and easy no-cooking method using condensed and evaporated milk. The best part is that it takes only 10 minutes to make.
Ingredients
Makes 8 x 4 oz kulfi's or 6 x 5 oz kulfi's
- 1 - 1½ cups (200 g) Mango puree Fresh, frozen, or canned
- 1 cup (119 g) Heavy cream 32 to 38% fat
- ¾ can (396 g) Condensed milk (or more
- 1 cup (354 g) Evaporated milk
- ½ tsp Cardamon powder
- ¼ cup (30 g) Pistachio nuts chopped optional (or other nuts)
- ½ tsp Saffron strands (optional)
Instructions
- Mangoes - If you are using fresh mangoes, wash, peel, and pulse the fresh mango flesh/pulp in the food processor or blender until you have a smooth puree.1 - 1½ cups Mango puree
- Combine - In a large bowl, combine all the ingredients. Use a whisk to ensure everything is well combined.1 cup Evaporated milk, ¾ can Condensed milk, 1 cup Heavy cream, ½ tsp Cardamon powder, ¼ cup Pistachio nuts , ½ tsp Saffron strands
- Mold - Pour the mixture into Kulfi molds. Add the lids and popsicle sticks.
- Freeze - Place the molds in the freezer for 4 to 6 hours or overnight.
- Unmold - To remove the kulfi from the mold, just rub your hands on the outside and gently pull it out.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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