I am a tad late in posting this recipe. Given that the so awaited mango season is about to get over, I should have come up with this post earlier. It’s been all about mangoes this year as well. First the Mango Pudding and now this frozen dessert we love – Mango Kulfi. Honestly, my favourite would be kesar kulfi. The old fashioned pure kulfi that I have grown up eating. My mother would make the best kulfis ever. And then the market was introduced to kulfi mixes. But I never remember my mum getting any of those. It would always be made at home, with love.
I don’t make kulfis much at home. It’s only when during one of such days that my cravings go beyond control and I don’t have the energy or inclination to drive 40 kms up and down to eat the best kulfis in town, that I make them at home. If you are in Calcutta, you must eat kulfis from the kulfi-walas at Upper Wood Street. For me that’s a perfect place for after dinner desserts. They sell kulfis till 2 a.m. so you have enough time to be there after a drive after dinner. What say !
It would be something unusual, but still if you are someone wondering what’s a kulfi, well it’s our Indian version of ice cream. Unlike ice creams, this is not whipped though. Actually, it’s hopelessly easy to make requiring very few and basic ingredients. Lazy me is giving you the microwave version of making this recipe. Life’s a lot easier that way, you see.
- Milk 2 cups
- Mango Pulp 2 cups
- Cardamom Powder 1/2 tsp.
- Powdered Sugar 4 tbsp.
- Khoya (grated) 100 gm
- Cornflour 1 tsp.
- Saffron 1/2 tsp. (optional)
- In a micro-safe bowl, add milk, khoya, cornflour and sugar. Heat for 4-5 minutes at Micro High power. Do not cover the bowl.
- Take out the bowl from your microwave oven and add cardamom powder and saffron. Let it cool
- Add the mango pulp and mix thoroughly.
- Pour in kulfi moulds and freeze for 8 hours or till frozen.
- Unmould. Serve. Enjoy.