‘Kulfi’ is an Indian frozen milk based dessert. Traditionally ‘kulfi’ is prepared by evaporating sweetened and flavoured milk. In the process of making ‘kulfi’ one needs to continuously stir the milk until it becomes thick condensed milk consistency. It needs a little patience. The mango puree used in this recipe is from ‘Himsagar Mango’. You can do it with any other variety of Mangos too. But keep in mind use those variety which is sweet in taste else you will have to add a lot sugar.
In this recipe, to thicken the Kulfi mix, I have used rice flour instead of corn flour. Rice flour gives a creamy texture. However you can still use corn starch if you don’t have rice flour. When making ‘Kulfi’ use full fat milk and not low fat or skimmed milk. Using of full-fat milk helps in getting the rich creamy texture in the ‘Kulfi’.
- Take the milk in a heavy bottomed pan. Start to boil on a low flame. Take 3-4 Tbsp of milk in a separate bowl and dissolve the rice flour. Keep aside.
- In a blender, blend the mango pulp into a very fine puree.
- Add sugar to the milk and crushed cardamom pods. Stir till the sugar gets dissolved. Stir continuously so that milk do not stick to the bottom of the pan. The milk should reduce to almost half of its quantity.
- When the milk is reduced add the rice flour paste to the milk. Keep on stirring continuously so that no lumps are formed. Cook on a low flame.
- Continue to cook till the mixture thickens. Switch off the flame. Add the khoya. Stir and let the mixture cool.
- Add the mango puree. Mix well.
- Pour the mixture into Kulfi moulds. Close the lids. Freeze for atleast 8-10 hours.
- Before serving place the Kulfi moulds under running water for few seconds or rub them between your palms then with a knife, gently demould the Kulfi and serve immediately.