STUFFED MANGO KULFI

An interesting Mango recipe to beat the heat.
Stuffed mango kulfi recipe is a delicious ice cream recipe inside mango .Kulfi is made with full fat milk and sugar or condensed milk. Kulfi is prepared by reducing milk by boiling. Making this ice cream is very easy with only 4 ingredients. People of all ages enjoy this delicacy. Mangoes can be savored many ways.. and this is one of them. One of the good looking ways to enjoy mangoes.

INGREDIENTS:

  • mangoes – 2-3
  • whole/full fat milk – 4 cups
  • condensed milk or sugar – 1/2 cup
  • pistachios and cashew pieces/crumbs – 3 tbsp

INSTRUCTIONS:

  1. Take 1 litre full fat milk in a pot or kadai. Boil it on medium high.
  2. Once it comes to a boil reduce the heat to low. Keep stirring in between.
  3. Stir well making sure milk doesn’t stick to the bottom.
  4. Add 1/2 cup condensed milk and 1 or 2 tbsp cashew and pistachios finely chopped pieces. If adding sugar, add it after the milk reduces.
  5. Boil the milk on low flame for 30 minutes or till milk reduces to 1/3 of the total quantity.
  6. Keep stirring in between to avoid sticking.
  7. Turn off the heat and let it cool.
  8. Now we need to remove the seed of the mango while keeping the entire shape of the mango intact.
  9. Gently squeeze the mango & do not peel the mango. Remove the top of the mango by slicing the head/cap of the mango. Retain this cap. Now using a kitchen knife loosened the pulp around the mango seed.
  10. Firmly hold the seed and rotate it to loosen it further. Now pull it out. Place the mango with skin on in a small cup so it stands upright. Remove any pulp from the seed and add it back to the empty mango shell.
  11. Fill this cavity of the mango shell with the kulfi mixture. Put the mango cap back and freeze it. Once frozen, remove and peel the mango and then slice and serve. Garnish with pista and serve it frozen.wp-16230374305756651359784128512765.jpg

NOTES:

Use firm and ripe mangoes.

You may substitute condensed milk with sugar.

If adding sugar, add it after the milk reduces.

You may adjust sugar or condensed milk if needed.

Almonds can also be used along with cashews and pistachios.

You can eat the leftover kulfi, it is basically basundi. It tastes sooo delicious.

You can mix mango pulp with left over kulfi and freeze to make mango kulfi.

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EGGLESS STRAWBERRY ICECREAM – BEAT THE HEAT

 love love love ice cream… seriously, who doesn’t right!I know I love all things ice cream, especially strawberry ice cream

My daughter loves strawberries and so I thought of making strawberry ice cream.

This is a very simple recipe and it’s egg less too. Most store bought ice creams contain preservatives and other unwanted additives, with the home made ice cream you don’t have to worry about it. Make this easy home made egg less ice cream.

Recipe adapted from: TarlaDalal

 INGREDIENTS:

  • Whipping cream 11/2 cup
  • Milk 1 cup
  • Strawberry puree 1/2 cup
  • Milk powder 1/4 cup
  • Condenced milk 1/3 cup
  • Powdered sugar 1/2 cup
  • Chopped Strawberries 1/4 cup

INSTRUCTIONS:

  1. In a bowl, add the whipping cream and whip it till you see traces in it.. Once you can see traces, add the sugar and whip it to stiff peaks.
  2. Once its whipped, milk powder and mix well. As the milk powder is mixed well, add the condensed milk, strawberry puree, milk and strawberry pulp..
  3. Once you get an homogeneous mix, mix in chopped strawberries and pop it in the freezer for 6-7 hours..
  4. Scoop and Beat the Heat!!!

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NOTES;

  • At times, if the chopped strawberries are very big, they can sink in the bottom of the bowl.
    No worries, take the ice cream out of freezer after 2-3 hours and mix well. And it’ll be fine! 
     
     
     
     

STRAWBERRY KULFI

Strawberry kulfi recipe a rich and creamy kulfi with strawberry flavour. I love trying different flavours of kulfi every summer and this is one of the hit kulfi recipes I tried this year.!I didn’t add any food color so that color was a bit pale but the taste was awesome!

Enhance its appeal and vitamin C levels by serving it with a Fresh Strawberry and enjoy it with your family and loved ones.
Relish this amazing homemade strawberry Kulfi.

INGREDIENTS:

  • 1  ltr milk
  • a pinch of citric acid (nimbu ka phool)
  • 1 tsp cornflour
  • 6 tsp sugar
  • a few saffron (kesar) strands
  • 1/4 tsp cardamom (elaichi) powder
  • 1/2 chopped fresh strawberries
  • 1/4 cup strawberry puree

INSTRUCTIONS:

  1. Dissolve the cornflour in 1 tablespoon of milk and keep aside.
  2. Dissolve the citric acid in 2 tablespoons of water and keep aside.
  3. Pour the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame, stirring continuously till the milk reduces to little more than half its original quantity (approx. 600 ml.).
  4. Add the citric acid solution and simmer for 2 minutes. The milk may curdle a bit but that is intended.
  5. Add the cornflour solution and sugar, bring to a boil and simmer for 5 to 7 minutes.Add strawberry puree mix it and Cool completely.
  6. Pour into a shallow container and cover and freeze till slushy.
  7. Remove and blend in a blender to break all the ice crystals till the kulfi is smooth and creamy.
  8. Cut in to square and Serve topped with the fresh strawberry sauce.

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