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Instant Malai Mango Kulfi

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Ingredients

(For garnish) : Nuts
(1 pinch) : Saffron
(4) : Green cardamoms
(1 1/2 cup) : Full Creme Milk
(1 cup) : Condensed Milk
(3/4 cup) : Fresh Cream
(1 cup) : Mango

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Instant Malai Mango Kulfi

Malai and Matka kulfis are ideal for summers and go well as after dinner dessert. I have given a twist to the traditional kulfi by adding fresh mango to it and also make it instantly for busy moms who love to feed their families homemade stuff. As this is a no fire recipe (No cooking involved) it gets prep'ed in just few minutes with 4 main ingredients and other optional Ingredients for added flavour. It takes 4-5 hours to set in freezer and tadda!!! Creamy flavourful kulfi is ready to enjoy... No churning No fancy moulds required my friends 😁😁 

Features:
  • FusionContestEntry
  • Sweet
Cuisine:

Ingredients

Directions

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Steps

1
Done

Wash clean peel and chop 2 alphanso mangoes to fill 1 (250 ml) cup

2
Done

Take a little less than 1 cup condensed milk for less sweet. Grind mangoes and condensed milk together for smooth paste.

3
Done

Now add milk and grind again.

4
Done

Powder cardamom pods or use 1/2 tsp cardamon powder. Add this and a pinch of saffron or kesar to the mixture and grind once again.

5
Done

Add fresh cream and mix everything well. Or grind it.

6
Done

This is our creamy yummy kulfi mixture ready to poured in moulds.

I've used hard paper coffee cups to give kulfi shape and used dowels, that are used in cakes for support.

7
Done

Pour in desired moulds cover with foil and freeze for 4 hours or overnight.

8
Done

Before serving carefully cut the paper cup from edge and pull it off. Isn't that very simple. No fancy moulds or equipments and you have a perfect party dessert that looks so scrumptious. Try this amazing fusion recipe at home and win many hearts ❤

Pv Iyer

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12 Comments Hide Comments

I tried this, awesome taste but had ice crystals after freezing it. How to be avoid that. Used airtight bowl for freezing

Hi kairahappy that you tried and liked the recipe.

Now for the issue; sealing the cups tightly is one solution, use good quality cream and full fat milk.

Using watery milk or reducing quantity of cream can cause this. You an also replace some amount of milk with cream for smoother texture

As I have used high cream milk I did not face this issue.

The idea of the recipe is to make it quick and in easy steps dear💟

But you can also grind it once again after 3 hours of freezing, then put it back in freezer for 3 hours to avoid this problem.

Hope this helps… happy cooking and thanks for stopping by ❤

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