Mango Kulfi – Marathi Recipe

Instructions

• Heat up milk in a wide and thick bottom pan.
• Bring it to boil.
• Keep on stirring continuously so that the milk will reduce quickly.
• Add sugar and mix well.
• Continue boiling the milk for 10 minutes more.
• You can decide the quantity of sugar depending on the sweetness of the mango.
• Lower down the heat to medium.
• Take cornflour in a bowl and add hot milk in it.
• Stir well to make a thick slurry. No lumps of cornflour should be formed in it.
• Add the whole slurry in the boiling milk and mix well.
• Continue cooking the milk for about 4-5 minutes more.
• Corn flour gives nice thickness to milk and also it prevents the formation of ice crystals in the kulfi.
• When the mixture thickens up really good after about 5 minutes, turn off the gas and let the mixture cool down completely.
• Transfer the mango pieces into a blender jar and blend them into a puree.
• No need to use any milk or water at all while blending.
• When the milk mixture cools down completely add the mango puree in it and mix well.
• Grate the nutmeg powder in it and mix well.
• You can add cardamom powder also for flavoring.
• You can add small pieces of mango in it if you want.
• If you don’t want to set this in the freezer then you can have this as mango custard.
• Pour the mixture into kulfi mold and close the lid.
• Transfer the kulfi molds into the freezer to set for about 7-8 hours or preferably overnight.
• Once kulfi is set take it out and insert an ice cream stick at the center of the kulfi.
• Run a knife along the edges of kulfi and take it out of the mold.
• Mango kulfi is already.
• You can make 6 medium size kulfi from 1/2 liter milk & 1 cup mango pieces.