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Sunday, June 12, 2011

Mango Kulfi

Summer ….the season of Mangoes, vacations, sorbets, ice-creams, kulfis and more….
This summer has been a summer of Mango kulfis for us ….making kulfis almost every 3 days and relishing this awesome summer treat almost daily.
The recipe is a slight modification of Tarla Dalal’s mango kulfi recipe found here

Ingredients : yields 11-12 medium sized kulfis
Full Cream  Milk – ½ litre (the full cream part is optional)
Condensed milk  – ¾ cup of a 180ml cup (I used sweetened condensed milk)
Milk powder – ¾ cup of a 180 ml cup
Sugar (may be skipped if condensed milk is sweetened OR the mango is v.sweet) – 2 tbsp
Mango pulp of 3 -4 medium sized mangoes.
6 aluminium moulds
1.    Mix together the milk, condensed milk and milk powder  and bring to a boil and simmer for 5-7 minutes
2.    Cool down the mixture completely. I put it in the refrigerator to fasten the cooling process
3.     In the meantime, keep the mango pulp of 3-4 mangoes ready
4.     After the milk mix cools, add the pulp and give the mango-milk mix with a hand whipper.
5.     Pour into moulds and freeze.
     Take them out of the mould, or as Tarla Dalal says "demould" them.
          Serve, relish and attain mango nirvana!! ;))

This post is off to SERVE IT CHILLED
and also to 'SIMPLE AND IN SEASON'


Sayantani said...

ahh a great summer favourite. you made it so so perfectly.

SGD said...

Thanks Sayantani!! it's been a staple post dinner dessert this summer!! :)

Ushnish Ghosh said...

Dear Sharmistha
Kemon accho?
In the past whenver I tried to make kulfi, I landed up in sherbets (frozen ice candy) and ate ice crystals. I am noting down the recipe and will give a try again, after decades. I dont have the mold, so will use some Bati..after all whats in a name I mean " whats is a mold's shape".
Bhalo theko tomra sabai.

Hari Chandana said...

Mouth watering kulfi.. looks absolutely delicious.. thanks for the recipe :)
Indian Cuisine

SGD said...

@UG da- i've discovered the trick to make crystal free kulfi... milk powder & usage of hand blender to trap air just before pouring into mould...try korben

@Hari C-Thx...

Ushnish Ghosh said...

Dear Sharmistha
You are absolutely right. The slow beating is the in thing. I recall in my final year of engineering I had a special paper on food technology and bio chemical engineering. I had taken up this elective paper to eat and not to learn. One of the experiment was to make ice cream. In jadavpur univ, the machines were of industrial scale, and the ice cream machine cd produce 50-100 liters of ice cream.
Trapping the air in the softy machine is the main thing. In a commercial softy machine the volume must increase to 300 % by trapping air and then it is deep frozen in molds. . i.e if you put 1 liter of liquid mix, it should become 3 liters after entrapping the air. So our experiments used to be r.p.m , power consumption vs air entrapped , effect of rpm on air entrapped etc etc. ( You r an engineer , you know.).
I had almost failed in the practical because of low air trapped and high power consumption ha ha
The hand blender is the main thing , I understand now, will get one.
besi funda deoa hoe gelo, :-)
Bhalo theko

Fabulicious Food said...

Thank you so much for entering your recipe into Simple and in Season. It looks delicious!

Anonymous said...

I tried this recipe. turned out so wonderful.. better than that in found in market. It was very creamy and it was not at all icy. Thanks a lot.