With summer season and mangoes both at its peak I am posting mango kulfi recipe which I made last week end & was personally very much satisfied with the taste & texture as it reminded me of my childhood days when every afternoon a " dilbahar " kulfiwala used to come shouting kulfi & ringing a bell & we used to rush to eat those kulfis .
Last year had made kulfi using milkmaid mix now decided to make one with mangoes
Kulfi (also spelled khulfi or qulfi; Hindustani: क़ुल्फ़ी or قلفی) is a popular frozen dairy dessert from the Indian Subcontinent.
It is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Europe, East Asia and North America.
Difference between kulfi & ice cream
As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier.It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.Due to its density, kulfi takes a longer time to melt than Western ice-cream.
Preparation
Kulfi was traditionally prepared by evaporating sweetened and flavored milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed moulds (often kulhars with their mouths sealed) that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi moulds, is placed in a matka or an earthen pot that provide insulation from the external heat and slow down the melting of ice. Kulfi prepared in this manner is hence called 'Matka Kulfi'. Kulfi, thus prepared by slow freezing, also renders a unique smooth mouth feel that is devoid of water crystallisation.
An easier version is to boil the milk and add bread crumbs, mawa (dried whole milk), and sugar while stirring. The cream layer formed on the boiling milk is scooped initially and added in the end to thicken the milk. More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream. Then sugar is added and the mixture is further boiled and cornstarch-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges.
It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with falooda (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors.
Traditionally in India, kulfi is sold by vendors called kulfiwala who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka",filled with ice and salt. It is served on a leaf or frozen onto a stick.
It can be garnished with pistachios, cardamom and similar. Often it is served as Falooda Kulfi which is kulfi with rice noodles, rose or any flavor sugar syrup and other ingredients. Popular flavours include pistachio, mango, vanilla, and rose.
Ingredients:
Milk - 2 cups
Mango pulp - 2 cups( 2 ripe hapus mangoes)
Sugar - 3/4 cup ( adjust as per mango taste)
Green cardomom seeds (grounded) - 1/2 tsp.
Pistachios, thinly sliced - 1 tbsp.
Almonds, thinly sliced - 1 tbsp (optional)
Corn flour dissolved in milk - 2 tbsp
Almond cashew pista paste -2 to 3 tbsp
kesar (saffron strands ) pinches
Method:
1.Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly.
2.Now lower the heat and cook the milk, stirring constantly until it has thickened and reduced to 1.5 cup . Stir the sides of the pan constantly to avoid scalding.
3.Now add the sugar, nuts, and cardamom powder and stir well. Add the cornflour paste .keep on stirring so that no lumps are formed.cook on a low flame.
4.Keep stirring in between.continue to cook till the mixture thickens.switch off the flame.
5.Add the almond cashew pista paste .Set it aside to cool.
6.Once completely cool ,add the mango puree, and mix well.
9. garnish with chopped almond pistachio slices & kesar (saffron strands).
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