Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mango kulfi. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Mango kulfi is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Mango kulfi is something which I’ve loved my whole life. They’re fine and they look fantastic.

Mango kulfi is a traditional, rich, and creamy frozen dessert from India. Learn to make no cook mango kulfi recipe with step-by-step video instructions. Mango kulfi is the Indian version of Mango Ice Cream and is one treat that you wouldn't want to miss when mangoes are in season!

To begin with this recipe, we must first prepare a few components. You can cook mango kulfi using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mango kulfi:

1. Get 4 cups whole milk
2. Take 1.5 cups dried milk powder
3. Prepare 14 oz can sweetened condensed milk
4. Prepare 2 tablespoons chopped nuts I used pistachios,almonds and cashews
5. Prepare 1/2 teaspoon cardamom powder
6. Make ready 1.5 tablespoons cornstarch dissolved in 3 tablespoons water or milk
7. Prepare 1 3/4 cups mango puree I used fresh

Kulfi is the Indian version of ice cream but it's even easier to make. With a few simple ingredients you have a decadent and luscious dessert with minimal effort. Take it a step further by garnishing with rose petals for an extra fancy effect! Kulfi and summers go together like bread and butter.

Instructions to make Mango kulfi:

1. Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low. - Then add the milk powder and mix well.
2. Add the condensed milk and mix. Also add the chopped nuts and mix. - Let the milk simmer on low heat for 20 minutes. It will thicken as it cooks. - After 20 minutes, add the cardamom powder and mix.
3. Mix cornstarch with water or milk until smooth. Add the cornstarch slurry to the milk and whisk to combine. Let the milk simmer for 5 more minutes after adding the cornstarch, keep stirring continuously. It will thicken considerably.
4. Remove pan from heat and then let the milk cool completely. Once it has cooled down, add the mango puree. Mix the mango puree with the milk mixture until well combined.
5. Transfer kulfi mixture to plastic cups or kulfi molds. - Cover each with aluminium foil and place in the freezer. Once kulfi is little set (around 1.5 hours), take them out of the freezer and stick a ice cream stick in each mold or if you want to eat with a spoon don't insert stick.
6. Return kulfi to the freezer and freeze until set, preferably overnight.
7. Run a knife around the edges of the mango kulfi to demold. You may also dip the molds in warm water for few seconds and then pull gently to de-mold.
8. ENJOY!

Add mangoes to the mix and you have a recipe for pure bliss. Just rub the mould or matkas (small earthern pots) between your palms or dip in some warm water and quickly remove. Slice them and Serve Mango kulfi garnished with some cardamom powder, saffron, sliced pistachios, rose petals and rose syrup. With origins in the Persian Empire and regional variations throughout Asia and the Middle East, the kulfi is something of an iconic dessert. A set, frozen cream dessert often flavoured with fruits, nuts or spices such as saffron, Peter Joseph's simple mango kulfi recipe uses condensed milk for sweetness and the vibrant flesh of the mango for a refreshing treat.

So that’s going to wrap this up with this special food mango kulfi recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!