Name: Mango Kulfi recipe by SHREYA TIWARI at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 500 ml - Milk (I use Amul toned milk – 2%fat); 3 - medium Alphonso mangoes, pulped; 1/4 Cup - Warm milk; 2+1/2 tbsp - Cornflour; 1+1/4 Cup - Sugar (adjust as per your preference); 1/2 Cup - Cream (I used homemade cream from full fat milk, you can use tetra packed Amul fresh cream as well); 1/2 tsp - Cardamom powder; Chopped pistachio & dried rose petals to garnish

ABOUT Mango Kulfi RECIPE

An Indian dessert made with milk. A favorite of all especially in summer months.

Ingredients Serving: 6

500 ml - Milk (I use Amul toned milk – 2%fat)
3 - medium Alphonso mangoes, pulped
1/4 Cup - Warm milk
2+1/2 tbsp - Cornflour
1+1/4 Cup - Sugar (adjust as per your preference)
1/2 Cup - Cream (I used homemade cream from full fat milk, you can use tetra packed Amul fresh cream as well)
1/2 tsp - Cardamom powder
Chopped pistachio & dried rose petals to garnish

Instructions

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.
Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk.
Add sugar, cardamom powder and the mango pulp. Cook for two mins more. Keep it aside to cool for a few mins.
Next, lightly beat the cream. Add the cooled milk and mango mixture to the beaten cream. Beat again for a few mins (I used a electric beater).
Fill this mixture into moulds/ matkas/ bowls and keep it in freezer to set for about 7-8 hours or even overnight. Serve chilled.

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