Saffron Mango kulfi - a summer treat and mango magic
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Mango kulfi - a frozen dessert from India, thick, desne and milky with scent of cardamom and beautiful streaks of saffron making it delicious and mangolicious !
Ingredients
  • 2 cup : Mango pulp (without fibre)
  • ½ litre : Full fat milk
  • ½ cup : Sugar (more or less depending upon sweetness of mangoes)
  • ½ tsp : Crushed cardamom powder
  • A large pinch of saffron
  • ¼cup : toasted pistachios
Instructions
  1. Mango pulp should not have any fibre. So use those mangoes which are juicy, and sweet. I have used kesar mangoes for this recipe.
  2. Bring the milk to boil in a deep bottom vessel, lower the heat and simmer the milk till it reduce to ¼th of its original volume.
  3. As the milk thickens it will change its color to creamy with a tint of pale yellow hue.
  4. While the milk thickens add few pods of cardamom, and later remove it when it is done.
  5. During the last leg of reducing the milk, add the sugar and let it dissolve completely.
  6. Once the milk is sufficiently thickened, switch off the heat and let it cool for couple of minutes.
  7. Add the saffron, give it a stir.
  8. After milk is cooled for couple of minute, add the mango pulp, give it a stir.
  9. Slowly bring the whole thing to a gentle simmer, do not let it boil.
  10. Once incorporated well, both milk and mangoes, check for the sweetness.
  11. If requires add more sugar.
  12. Cool the kulfi mixture completely in the pan.
  13. Fill the kulfi mixture in the kulfi moulds or six ramekins.
  14. If using ramekins then wrap them in cling film.
  15. Freeze the kulfi for one hour or till it is in half frozen stage.
  16. Bring it out from the fridge and blend it in a blender.
  17. Repeat it two times at least.
  18. Freeze the kulfi for minimum six to eight hours.
  19. Serve chilled with toasted pistachios.
Notes
You can use condensed milk too. If using condensed milk then skip the sugar. Many use corn flour or rice flour to give it a smooth texture. I have not used it, my kulfis always turn out smooth. Do not boil the milk after adding mangoes. The enzyme from the mango will curdle the milk. So be careful about it.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/saffron-mango-kulfi-a-royal-summer-treat-and-uncondtional-mango-mania/