Mango Kulfi Recipe

 Mango Kulfi 


Ingredients:

2 cups whole milk

1 cup heavy cream

1 cup mango puree

1/2 cup sugar

1/2 teaspoon cardamom powder

1 tablespoon chopped pistachios (optional)

Instructions:


In a heavy bottomed pan, combine milk, heavy cream, and sugar.


Heat the mixture over medium heat and stir constantly until the sugar dissolves.


Bring the mixture to a boil and then reduce the heat to low.


Simmer the mixture for 30-40 minutes or until it thickens and reduces to half the quantity.


Add the cardamom powder and mango puree to the mixture and stir well.


Cook the mixture for another 10-15 minutes until it thickens and becomes creamy.


Allow the mixture to cool down to room temperature.


Pour the mixture into kulfi molds or small bowls.


Cover the molds or bowls with aluminum foil and freeze for at least 4-6 hours or until the kulfi is set.


Once the kulfi is set, remove it from the molds or bowls by dipping them in warm water for a few seconds.


Garnish the mango kulfi with chopped pistachios (optional) and serve.


Note: You can use fresh or canned mango puree for this recipe. If using canned mango puree, make sure it is unsweetened. You can also add saffron strands or rose water to the mixture to give it a more aromatic flavor. Enjoy the creamy and delicious mango kulfi!

Ingredients:


2 cups whole milk

1 cup heavy cream

1 cup mango puree

1/2 cup sugar

1/2 teaspoon cardamom powder

1 tablespoon chopped pistachios (optional)

Instructions:


In a heavy bottomed pan, combine milk, heavy cream, and sugar.


Heat the mixture over medium heat and stir constantly until the sugar dissolves.


Bring the mixture to a boil and then reduce the heat to low.


Simmer the mixture for 30-40 minutes or until it thickens and reduces to half the quantity.


Add the cardamom powder and mango puree to the mixture and stir well.


Cook the mixture for another 10-15 minutes until it thickens and becomes creamy.


Allow the mixture to cool down to room temperature.


Pour the mixture into kulfi molds or small bowls.


Cover the molds or bowls with aluminum foil and freeze for at least 4-6 hours or until the kulfi is set.


Once the kulfi is set, remove it from the molds or bowls by dipping them in warm water for a few seconds.


Garnish the mango kulfi with chopped pistachios (optional) and serve.


Note: You can use fresh or canned mango puree for this recipe. If using canned mango puree, make sure it is unsweetened. You can also add saffron strands or rose water to the mixture to give it a more aromatic flavor. Enjoy the creamy and delicious mango kulfi!



Comments

Post a Comment

Popular posts from this blog

Chicken Tikka Roll Recipe

Image
 Chicken Tikka Roll  Ingredients: 500 grams boneless chicken, cut into small pieces 2 tablespoons yogurt 2 tablespoons tikka masala paste 1 tablespoon lemon juice 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder Salt to taste 4-6 chapatis or tortillas 1 onion, thinly sliced 1 cucumber, thinly sliced Fresh coriander leaves, chopped Mint chutney or tamarind chutney (optional) Oil for cooking Instructions: In a bowl, mix together yogurt, tikka masala paste, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, and salt to make the marinade. Add the chicken pieces to the marinade and mix well, ensuring the chicken is coated evenly. Let it marinate for at least 1 hour or overnight in the refrigerator for better flavor. Heat a grill pan or skillet over medium heat and drizzle some oil. Cook the marinated chicken pieces on the pan until they are cooked through and slightly charred. This will take about 8-10...
Read more

Soyabean Sabzi Recipe

Image
Soyabean Sabzi Recipe Ingredients: 1 cup soybeans 2 tablespoons oil 1 teaspoon cumin seeds 1 onion, finely chopped 1 tablespoon ginger-garlic paste 2 green chilies, finely chopped 2 tomatoes, finely chopped 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon garam masala Salt to taste Chopped coriander leaves for garnish Instructions: Soak soybeans in water overnight or for at least 4-5 hours. Drain the water and pressure cook the soybeans with enough water and salt for 2-3 whistles or until they are cooked. Heat oil in a pan and add cumin seeds. Let them splutter. Add chopped onions, ginger-garlic paste, and green chilies. Sauté till the onions turn golden brown. Add chopped tomatoes and cook until they turn soft and mushy. Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for a minute. Add the cooked soybeans to the pan and mix well. Cover the pan and let it cook on low heat for 5-7 minutes or unti...
Read more