Quick Description
A rich and creamy mango-flavored kulfi infused with dry fruits like almonds and pistachios. Made with milk, mango pulp, and a hint of cardamom — this frozen delight melts in your mouth.
Servings & Timing
- Servings: 6–8 kulfis
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Freezing Time: 6–8 hours or overnight
Ingredients List
Main Ingredients
- 1 liter full-fat milk
- 1/2 cup condensed milk (adjust for sweetness)
- 1/4 cup milk powder
- 1/2 cup fresh mango pulp (from 2 ripe mangoes or canned)
- 1/4 tsp cardamom powder (elaichi)
- 2 tbsp sugar (optional, adjust based on mango sweetness)
Dry Fruits (chopped finely)
- 10 almonds
- 10 pistachios
- 5 cashews
- 1 tbsp raisins (optional)
Instructions
1. Boil the Milk
Pour the milk into a heavy-bottomed pan. Bring it to a boil on medium heat, stirring occasionally to prevent sticking.
2. Thicken the Milk
Once it boils, reduce the heat to low and let it simmer until it reduces to about 3/4 of its original volume (around 15–20 minutes). Stir frequently and scrape the sides of the pan.
3. Add Condensed Milk and Milk Powder
Add condensed milk and milk powder. Stir well to dissolve completely. This adds richness and a creamy texture to your kulfi base.
4. Add Flavorings and Dry Fruits
Mix in the cardamom powder and the chopped dry fruits. Let the mixture simmer for another 5 minutes, then turn off the heat.
5. Cool & Add Mango Pulp
Allow the milk mixture to cool completely before adding the mango pulp. (If you add mango pulp while it’s hot, it may curdle.) Stir until smooth and well combined. Taste for sweetness and adjust if needed.
6. Pour into Moulds
Pour the kulfi mixture into kulfi moulds, small cups, or popsicle moulds. Cover with foil and insert sticks if desired.
7. Freeze
Freeze for at least 6–8 hours, or preferably overnight, until fully set.
8. Serve
To unmould, dip the kulfi moulds briefly in warm water, then gently pull out the kulfi. Garnish with crushed pistachios or a drizzle of mango puree before serving.
Additional Notes
- Use ripe Alphonso or Chaunsa mangoes for best flavor.
- If you like extra creaminess, add 2 tablespoons of fresh cream (malai) when mixing the mango pulp.
- Avoid blending the dry fruits too finely — small chunks add a great texture.
Dietary Info
- Vegetarian: Yes
- Gluten-Free: Yes
- No eggs or gelatin used
- Can be made refined sugar-free using natural sweeteners like honey or stevia.
Brief Introduction
Kulfi is often called the Indian version of ice cream — but denser and creamier. This Mango Kulfi with Dry Fruits is a seasonal twist on the classic recipe, offering the sweetness of mangoes and the crunch of nuts for a refreshing, festive dessert.
Flavor Tips & Variations
- Add saffron strands soaked in warm milk for a royal touch.
- Mix in a teaspoon of rose water or kewra essence for a more traditional flavor.
- To make it kulfi falooda-style, serve with vermicelli (falooda), rose syrup, and basil seeds.
Ingredient Substitutions
- Condensed Milk: Replace with 1/4 cup sugar + 2 tbsp cream if unavailable.
- Milk Powder: Can be skipped, but it makes the texture thicker and creamier.
- Dry Fruits: Substitute with desiccated coconut or sunflower seeds if nut-free.
Serving Suggestions
- Serve as a standalone dessert after lunch or dinner.
- Cut into cubes and serve in small bowls topped with chopped nuts and mango pieces.
- Perfect for Eid, Diwali, or summer parties.
Storage & Make-Ahead
To prevent ice crystals, keep the kulfi tightly covered or in an airtight container.
Store in the freezer for up to 10 days.
