I thought this dessert with Mango is perfect to end Summer with (I used canned mango puree, so this can be made anytime of the year). I made this delicious & decadent dessert for my family who visited us recently. Recipe is extremely easy to make, but the end result is beyond words, super creamy & rich and the kulfi just melts in your mouth. Recipe is a combination of 2 recipes – Manjulaji’s Pistachio kulfi & Mansi’s Mango Kulfi.
1cupMangopuree – (I used Kesar brand’s Alphonso mango puree)
½ - ¾cupsSugar– (depending on the sweetness of the mango puree)
1White bread– slice, cut into small pieces (I used whole wheat white bread and it worked out just fine)
, 2big pinchSaffron milk– mixed in tbsps of warm
Blend the bread with cornstarch and ½ cup of milk and set aside.
In a wide heavy bottom pan (non-stick is preferable), bring heavy cream and the remaining milk to a boil; make sure that you are stirring the milk frequently to avoid burning or scorching. Simmer on medium-high flame until the milk thickens from 3½ cups to about 2½ cups.
Lower the flame to medium and slowly stir in the corn starch-bread mixture. Cook for 3-4 minutes, stirring frequently. According to Manjulaji this step prevents the formation of icicles in kulfi.
Next add sugar and mango puree. Let the mixture come to a slow simmer and cook for couple more minutes. Add elaichi & saffron; remove from heat and let cool completely.
Pour into kulfi molds or into a glass dish. Freeze until set about 4 -6 hours or overnight.
When using a glass dish to freeze, make sure you cover it with a plastic wrap touching the kulfi to ovoid icicle formation on the surface.
To remove, simple place the molds/ glass dish in hot water for a minute and once the kulfi is out enjoy immediately.
Portion control for the little ones 😉
For everyone in the U.S. enjoy your Labor Day weekend..