🍨 Mango Kulfi with Dry Fruits – Full Recipe Guide

Description

Mango Kulfi is a rich, creamy, traditional Indian frozen dessert made with ripe mangoes, thickened milk, sugar, cardamom, and crunchy dry fruits. Unlike ice cream, kulfi is denser and has a naturally caramelized flavor from slow-cooked milk. This version adds fresh mango puree for a tropical twist and dry fruits for a delightful crunch in every bite.

📝 Ingredients (Serves 6–8)

Kulfi Base

• Full-fat milk – 1.5 liters

• Mango puree (fresh Alphonso or Kesar) – 1.5 cups

• Sugar – ½ to ¾ cup (adjust to sweetness of mangoes)

• Condensed milk – ½ cup (optional for extra creaminess)

• Milk powder or khoya – 2–3 tbsp (optional but improves texture)

• Cardamom powder – ½ tsp

• Saffron strands – 8–10 strands (soaked in 1 tbsp warm milk)

Dry Fruits (Chopped)

• Almonds – 2 tbsp

• Pistachios – 2 tbsp

• Cashews – 1 tbsp

• Raisins – 1 tbsp (optional)

🥣 Instructions

1. Reduce the Milk

1. Heat 1.5 liters of full-fat milk in a heavy pan.

2. Bring it to a boil, then simmer on low flame.

3. Keep stirring until it reduces to half the quantity and becomes slightly thick.

2. Flavor the Milk

4. Add sugar and continue cooking for 5–7 minutes.

5. Add condensed milk (optional) and milk powder/khoya for richer texture.

6. Mix in saffron milk and cardamom powder.

3. Add Dry Fruits

7. Add chopped almonds, pistachios, cashews, and raisins.

8. Mix well and turn off the flame.

9. Allow the mixture to cool completely.

4. Add the Mango

10. Once the milk mixture is completely cooled, add mango puree.

11. Mix gently but thoroughly.

12. Taste for sweetness and adjust if necessary.

5. Freeze the Kulfi

13. Pour the mixture into kulfi moulds, small cups, or popsicle moulds.

14. Insert sticks (if using).

15. Freeze for 8–10 hours or overnight until fully set.

6. Serve

16. To unmould, dip the mould briefly in warm water.

17. Serve plain, or garnish with saffron milk and chopped pistachios.

🍽 Servings

• Serves: 6–8 people

• Serving size: 1 kulfi mould / approx. 120–150 ml

📊 Nutritional Information (Approx. per serving)

(Values may vary based on ingredients)

• Calories: 220–260 kcal

• Fat: 10–12 g

• Carbohydrates: 30–35 g

• Protein: 6–7 g

• Sugar: 20–25 g

• Calcium: 18–20% RDI

💡 Chef Notes

• Always cool the milk mixture before adding mango puree — heat can curdle the mangoes.

• Use sweet, ripe mangoes (Alphonso, Kesar) to avoid tartness.

• For a smoother kulfi, blend the final mixture before freezing.

• For grainier, traditional texture, skip blending.

✨ Tips for Perfect Mango Kulfi

• Avoid ice crystals: Stir the mixture once midway through freezing or add 1 tbsp cornflour slurry to milk while cooking.

• Creamier kulfi: Add 2–3 tbsp fresh cream or use condensed milk.

• Nut-free option: Skip dry fruits or replace with seeds (pumpkin seeds, sunflower seeds).

• Vegan version: Use coconut milk + almond milk and freeze the same way.

🌿 Health Benefits

• Mangoes provide vitamin A, C, and antioxidants.

• Dry fruits add healthy fats, fiber, and micronutrients.

• Milk gives high-quality protein and calcium.

Kulfi is a dessert, but in moderation, it offers good nutrition while satisfying sweet cravings.

❓ Frequently Asked Questions (Q&A)

Q1. Can I use canned mango pulp?

Yes, sweetened Alphonso pulp works well. Reduce sugar accordingly.

Q2. Why did my kulfi become icy?

Not reducing the milk enough or using low-fat milk can cause ice crystals. Use full-fat milk and simmer properly.

Q3. Can I make sugar-free mango kulfi?

Yes, replace sugar with:

• Stevia

• Erythritol
  Add them after the milk cools.

Q4. Can I skip condensed milk?

Yes. It simply adds richness; the recipe works without it.

Q5. How long can kulfi be stored?

It stays good for up to 2 weeks in an airtight container in the freezer.

Q6. Can I make this recipe without cooking milk?

Yes — use:

• 2 cups heavy cream

• 1 cup mango puree

• ½ cup condensed milk
  Blend and freeze (no cooking needed).