MANGO KULFI

Kulfi is a popular indian ice cream sold in the streets by Kulfiwalas.Kulfi is basically a frozen dessert rather than calling it icecream. Typically icecream has a creamy texture and soft whereas kulfi is little dense.Kulfi takes long time to melt as well

Kulfi is a very versatile dessert. Think of anything and the flavor can be easily incorporated in Kulfi. The traditional flavors are Badam(Almonds), Pista (Pistachios), Kesar(Saffron), Elaichi (Cardamom), Mango and Rose.

Traditionally Kulfi is prepared by boiling whole milk and simmering until it reduces to half.Nut and flavors are then added and frozen in earthern pots (called matkas).The kulfis are not churned like ice cream.

This recipe is not a traditional one. It is a short cut method of making the same delicious kulfi without much effort.No boiling is required. Just mix all the below ingredients. Blend well and freeze and voila the kulfi is ready to serve

Ingredients
Kesar Mango Pulp: 2 cups
Condensed milk: 1 can (14 oz)
Evaporated milk: 1 cup
Heavy whipping cream: 1 cup
Chopped pistachios: 1/2 cup (optional)
Cardamom powder: 1 pinch

Procedure:
1) Mix all ingredients together except pistachios and mix well with a hand blender
2) Chop the pistachios and gently fold in
3) Pour into Kulfi moulds and freeze it for 6 - 8 hours

Notes:
One of the commom problems in Kulfi is formation of ice crystals. This can be avoided by completely blending all the ingredients well. Also excess sugar causes crystallization
I have not added saffron as I have used Kesar mango pulp
If using fresh mangoes, peel and puree 3 mangoes. Soak saffron in 1 tsp of milk and add it to the ingredients
Instead of pistachios, chopped almonds can also be added.

Kulfi moulds
Kulfi mould is typically cone shaped. If Kulfi mould is not available , the following can be tried

Popsicle sticks:

Tumblers:
Pour the kulfi in eversilver tumblers and insert the ice cream stick/wooden skewer.Cover with aluminium foil

Paper cups/Freezer cups

Small bowls/Matkas (Earthern pots):

If you just want to relish the kulfi as such without worrying much on the shape, just pour it in a pyrex glass bowl and freeze it (sounds simple enough)