Alphanso season is officially in full swing – and for a mango lover, this has to be my greatest weakness! As a Maharashtrian, I’ve grown up enjoying different mango recipes such as Mango Sheera, Aamras Puri, and even, Mango Barfi! There is truly no better fruit that can beat the summer heat.
One of my favorite refreshing treats has to be a delicious Mango Kulfi. This is a fun twist on the traditional Kulfi recipe! It’s rich, creamier and so flavorful!
Matka kulfi or plain kulfi is an Indian version of ice cream. It doesn’t require any stabilizers, eggs, or even an ice cream maker. It’s made with some evaporated milk, condensed milk – and is flavored with cardamoms, nuts, or saffron. You can also make this with your favorite fruit purée to enhance its flavor.
During this lockdown, we were lucky enough to get some Alphonso mangoes straight from Ratnagiri. So I decided to make my favorite kulfi after eating mangoes, mango sheera, and aamras puri.
So let’s get started…
1 ltr. Whole fat Milk
3-4 tbs milk powder
2 Alphonso mangoes
1 tsp Cardamom powder
4 tbs sugar
1/4 tsp saffron strands
First, in a heavy-bottomed pan add milk and keep on medium heat for boiling. While
simmering the milk either keep it on low to medium.
Once it starts to thicken, add the milk powder and stir and mix well. Keep stirring until the milk powder dissolves well and doesn’t form any lumps.
Additionally, you can also add 1-2 tbs of condensed milk to make it richer but I have not used it.
Once the volume of the milk has reduced, turn off the heat and allow it to cool and set. Keep the mixture in the chiller for 1-2 hrs.
Next, remove the mango skin and chop them into medium-sized pieces.
In a grinder, add the mango pieces, sugar, saffron, and cardamom powder and give a quick pulse.
Once the purée is ready to transfer it to the milk bowl and keep aside.
Remove the milk from the chiller and mix the purée until it combines well. Transfer the kulfi mixture to kulfi molds or some plastic molds.
Cover it with lids and place them in the freezer. Allow it to set for min. 12-15 hrs or overnight.
Garnish with some chopped pistachios or dry rose petals.