Kulfi is a frozen dessert from the hot weathers of the Punjab region. This rich, creamy nutty indulgence is very refreshing in the hot humid days. Mangoes are in abundance in summer so mango flavoured kulfi is just a match made in heaven. Traditionally the milk was cooked on low flame for hours to attain this but now with fast and busy lives it is not possible for most of us to do that. That doesnot mean we should deprive ourselves from this. Here is my quick version of Mango Khoya Kulfi. I like to serve them coated with almonds, coconut or pistachio. Easiest dessert to make, just need a bit planning as you need time for it to freeze well.
Whipping cream (at least 35%) 1 liter
Ricotta cheese 200 gms
White bread slice 1 edges removed
Green cardamoms 2
Almond meal 2 tbsp
Mango pulp 400 ml
Condensed milk 200 ml
Almonds/pistachios/coconut to garnish
- Put bread slice and half the cream in the blender and blend for five mins. The aim is not to aerate the cream but to blend the slice of bread really well.
- Add all the remaining ingredients and blend for about 2 mins.
- Pour in the kulfi/popsicle moulds.
- It needs at least 24 hours to set.
- You can also freeze it in baking pan and cut it like kulfa slices.
- If you don't have the kulfi moulds, use small disposable cups.
If you are using ready made pulp, it has some sugar added to it. So add half the condensed milk first and taste for sweetness before adding the remaining milk.