Mango Kulfi


It’s Mango Season for us and all the Supermarkets are loaded with ripe and juicy Mangoes.  There is nothing better than plump Mangoes to relish after a hearty meal.  If you are left with too many and you are afraid they may go waste, try this simple recipe to prepare Mango Kulfi which is a popular frozen milk based dessert.

This Mango Kulfi is truly sinfully decadent.


In our country kulfi – a frozen milk – based dessert – is a street – vendor food. Sellers keep the frozen treat cold in a special ice and salt filled big pot called a matka. Although the usual way to serve it is with a simple garnish of nuts, some vendors also serve sweetened vermicelli rice noodles with Kulfi. Some serve it in small earthenware pots called matkas and this kind is called Matka Kulfi. For me the name Kulfi always reminds me of this vendor who used to sell kulfi outside in our Colony. 🙂 I loved his Kulfis. I am not a falooda fan, so would always just like to have the stick of Kulfi.


I have read that Traditionally, Kulfi is prepared by evaporating the heck out of milk by slow cooking it and stirring it continuously so that the milk does not stick to the bottom of the vessel and burn. This is done until the volume of the milk is reduced by more than half and you get extremely thick milk. This takes hours. After the milk is reduced, sugar is added while still hot. Nuts like pistachio or almond and flavorings like saffron, rose water, kewra are added. The mix is then frozen in tight sealed molds that are then submergedin ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfimolds, is placed in earthen pots or matkas that provide insulation from the external heat and slow downthe melting of ice. Kulfi prepared in this manner is hence called ‘Matka Kulfi’. Kulfi, thus prepared byslow freezing, also renders a unique smooth mouth feel that is devoid of water crystallization.

I also read that aging the mixture overnight (about 12 hours) in the refrigerator prior to start freezing, gives a better Kulfi.


Now, I would not suggest you all to be in the kitchen for hours at a stretch especially in this heat 😉 I should mention that the best part of this recipe is that it can be assembled in minutes. You don’t have to slave for hours to make this dessert. And the beauty of any Kulfi recipe is that it’s flexible to any addition. If you do not have mango on hand you can omit it (of course, you will need to add a few tbsp of sugar but do not go overboard with the sugar as it affects the creaminess of the kulfi). You can also omit the pistachio; instead you can choose to add rosewater, cardamom or go a little on the wild side and add avocado, strawberry or orange! No matter what flavors you choose, you will have a wonderful treat to bite into!



Ingredients —

1/2 cup almonds, skins removed

1/2 cup pistachios, shelled; unsalted

1 litre half-and-half {I used 25% low fat cream}

300 ml condensed milk {about 2/3 rd of a 400ml tin was enough for me}

1 large mango, pulp pureed in blender till smooth, strained


Method —

Grind almonds and pistachios in a blender {not a food processor} by pulsing a few times. At the base of the blender, where the blade is, some of the nuts will turn into flour like powder. This will help thicken the kulfi.

Place pan on medium heat on the stove. Pour in half – and – half.

Add almonds and pistachios.

As the temperature of the half-and-half rises, start adding in condensed milk. You will have to do this by a taste test. I used about 2/3rd of the tin. Once the mixture starts to bubble, turn the heat to low. STIR!!

A skin will form on top, just keep stirring it in. You will continue to stir for 20-25 minutes {one hour if using half and half} till the mixture thickens and reduces, becoming thick.

Allow to cool for 15-20 minutes. Add the mango puree to half, or the whole, and stir in to mix uniformly. Pour slowly into Popsicle molds {or shot-glasses}.

Place molds/glasses in freezer. At the 30 minute mark when the kulfi has started to form, place Popsicle sticks in each mold/glass.

Freeze overnight or for at least 8 hours.

To unmold, dip quickly in warm water.

Serve with a scattering of pistachios and almonds.


Note — This Kulfi keeps for a month in the freezer (so I recommend not to reduce quantities)

Serves 12-15 if using kulfi molds. {You will need a heavy – bottom pan to prepare this, otherwise the cream and sugar will stick to the base of the pan and burn}

♥ Thank you for stopping by ♥


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