Mango Matka Kulfi
Kulfi is a popular frozen dairy dessert from the India. It is often described as "traditional Indian Subcontinent ice cream". It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. First time I had kulfi in a local 'Charak er Mela'. At that time, during summer time the Kulfiwalas used to roam the galis with a cycle, and a big handi full of Kulfis were they used to carry for selling, the handi used to fill with ice chunks. And it was for the purpose to keep kulfis frozen. They used to cut the atta seal with a knife and with a great technique, unmold the kulfis, by rubbing the molds with their palm. And it was 2 rs pocket pinch. And I used to love the best part of serving, as they used to serve the Kulfi on a 'Kancha Shaal Pata', by slicing the kulfi in a second. In college life, our destination of Kulfi eating changed. We used to have the Kulfi from the famous Non Bengali mithai shops of North Kolkata or Hatibagan to be precious. A big earthen handi used to cover with a wet red cloth, and full of ice chunks and kulfi moulds filled with kulfi. These kulfis they used to serve on a oval shaped steal bowl, sliced and sprinkled with faluda and rose syrup. That one also I used to relish. But that was not our Bengali Kulfi, it was more like north indian kulfi. But still delicious. And another version I recently loving the most is Matka kulfi, this one gives me a free matka, and most importantly the flavor of earthen pots I like the most. This is season of mango, and mango is almost everyone's favorite fruit. It's king of fruit, sweet, flavorful and very versatile ingredient. Mango is used in many dessert recipes, all over the the world. Today I'm going to share a very common, easy to make Mango dessert recipe to you. It's Matk
Kulfi is a popular frozen dairy dessert from the India. It is often described as "traditional Indian Subcontinent ice cream".
Ingredients of Mango Kulfi
For Classic Kulfi Recipe :
- Full Fat Milk 1/2 litter + 1/2 cup warm
- Corn Flour 1 tablespoon
- Milk Powder 1/3 cup
- Sweetend Condensed Milk or Sugar 1/2 cup
- Sweet Ripe Mango 1 large
- Crashed Green Cardamom 1/2 teaspoon
- Chopped Nuts (Almond, Pistachioes) - 2 tablespoons
- Sugar if needed
- Few Saffron Strands
- For Instant Kulfi Recipe :
- Ripe Mango Pulp 1/2 cup
- One 14oz can of Sweetened Condensed Milk
- One 12oz can of Evaporated Milk
- Chopped pistachio 1/3 cup (Optional)
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How to make Mango Kulfi Recipe
Classic Mango Kulfi Recipe :
- Peel the mango and cut the flesh out of the mango, grind the pulp till smooth and keep aside. Take 1 tablespoon cornflour in a bowl, add some milk and mix well, keep aside.
- Take the milk in a heavy bottomed pan, boil it till thickens for 20-25 minutes. Now add the milk powder into the boiling milk, but don't add all the milk powder at a time, add little by little.
- Now boil this milk for 2 to 3 minutes, stirring constantly. Add chopped nuts, crushed cardamoms, cornflour mixed milk, give a full rolling boil and turn off the heat. Let the milk cool down completely.
- When the milk is completely cool down add the mango pulp and mix well.
- Now fill the kulfi molds or earthen Matka, seal the molds with atta dough, and freeze it for 8 hours or over night.
- Serve chilled kulfi with chopped pistachioes.
Instant Mango Kulfi :
- Take a nonstick pan and mix evaporated milk ,condensed milk together and boil to make the mixture thicken on lower medium heat.
- When the mixture will be thicken add the pistachio and mix well and let the mixture cool to the room temperature.
- When the mixture attains room temperature add the mango pulp and mix with the mixture very well and then pour the mixture into the kulfi molds or a air tight container with lid.
- Freeze the kulfi for 8 hours or overnight into the freezer. Remove the molds from freezer just before serving.
- Find more summer special recipes here KFB Fan Page
Serving TipsYou can serve the Kulfi with boiled Faluda
NotesTake the frozen Kulfi molds out and open them, cut the edeges and demold the Kulfi. Cut the Kulfi diagonally and serve on a plate.
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