This is an easy, Instant Indian style no cook mango kulfi recipe using ripe mango, milk, milkmaid (condensed milk) and cream.

When my fellow blogger friends posted this no-cook mango kulfi recipe, I got tempted to try it at home.
I surfed the net and found perfect to try the recipe at Chitrasfoodbook .

I didn’t have amul cream so I used homemade malai and the result was superb . Melting in the mouth kulfi,with no added sugar- only natural mango sweetness. My hubby gives 10 on 10 for this.


Friends, try this easy mango kulfi for your kids. As this is a no-cook recipe, kids would be interested to prepare it by themselves.A nice way to busy your kids to make such a delicious no-cook recipe.

They will love its creamy texture and lovely color for sure. Let this be a healthy summer treat with mangoes for them.

Prep time: 5 Minutes
Cook time: 6 Minutes


Ripe mango – 1 no ( 3/4 cup chopped)
Sweetened condensed milk – 1/4 cup +1 tbsp (I used Milkmaid)
Fresh cream – 1/4 cup ( I used homemade  malai here )
Boiled milk – 1/3 cup ( at room temperature)
Cardamom powder – 1/4 tsp
Saffron threads – Few


  1. Wash and peel the skin of the ripe mango. Chop into cubes.1527738981067
  2. Take chopped mango, condensed milk, milk, thick fresh malai, cardamom, and saffron.1527739082432
  3. Grind to a smooth paste without adding more milk or water. Grind in a low speed till everything becomes a paste. Kulfi mixture is ready
  4. Fill in kulfi mold and cover with butter paper.
  5. *Make sure the butter paper touches the kulfi mixture. This helps to avoid ice crystals formation. Insert a popsicle stick and freeze for 6 to 8 hours. Overnight is the best.
  6. sprinkle some pista and Kaju ..1527739227368
  7. Freeze for 6 to 8 hours. Remove and serve immediately. Enjoy!


  • You can use Amul mithai mate or homemade condensed milk in this recipe.
  • Do not use hot milk while grinding, mixture may curdle.
  • I have not added sugar as the mangoes were sweet and sweetness from condensed milk was just enough. If you want you can add sugar as per the taste of your mangoes.
  • Add fresh cream finally then just use whip option for mixing. Do not blend more as it may churn into butter especially if you are using homemade fresh cream.
  • The butter paper trick was really amazing.
  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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I’m super excited today for, it’s my 200 th post.When it comes to celebration I always prefer baking cakes.I had so many recipes on my list for my 200th post but finally chose this cake.1511533632598.jpg

For Astha’s Kitchen 200th post, I’d like to direct the attention to my chose this post dedicated to everyone and anyone who has stopped by to say hello on my little internet space.

I started this blog without much of ambition but just to share few simple culinary creations of mine. I didn’t have the rarest idea where it would take me!Previously my photos were not good but slowly I learned how to improve, still, I have to improve a lot. When someone appreciates my works that gives me so much of energy to work on my next post, and today I am posting my 200th recipe. This is really a big achievement for me.

Now after completing the journey of 200 posts, I just can’t describe how I am feeling inside. It has been an amazing journey so far and I still have a very long way to go!


If I am truly honest with you, I never ever want this journey to end!
The journey by far has been the most amazing one, the blog has given me everything I could have ever desired for.
This blog has gifted an entire world to me.
I hope to continue to learn more about blogging and to keep creating new content for my blog.  I’m excited to see what the future holds for Astha’s Kitchen.

Thank you so much…do keep supporting and visit my space n share your thoughts…I should also thank you, My lovable Husband, Tarun and my adorable daughters Nirali &Niyati for their help n encouragement…they never get bored or tried to taste my newly tried recipes.

Every now and then, you email, tweet, message, or post photos of my recipes that you have made yourself. I can’t tell you how HAPPY it makes me see that my recipes are being made by you!  It’s truly the reason why I love blogging so much – to share my love for cooking with others.
My dear readers! Thank you for being there and motivate me to reach this milestone today! It could not have been possible without your encouragement and appreciation and I can’t thank you enough for this!

Thanks for Visiting Astha’s Kitchen

I am so excited about this and so stretched the write up ‘a bit'(lol!)

Now, let’s start my cake Recipe with you all.Hope you all like it.

Malai  1 cup
Sugar 1 cup
Refined flour (maida) 2cups
Milk powder 1 cup
Baking soda a 3/4spoon
Baking powder 1 1/2 teaspoon
Salt to taste
Milk 1 cup
Vanilla essence 1/2 tsp
lemon juice 1 Tsp
1and 1/2tsp curd
Red food color 3,4 drops
edible sketch pan
cookie cutter

For Decoration :
whipped cream
Red fondant
dark chocolate 1/2 cup
sate sticks
heart shaped sprinkles


  1. Preheat the oven to 180°C.
  2. Combine the malai and sugar lemon juice and curd in a bowl and whisk well.
    Keep aside.
  3. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  4. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.1511520332133
  5. Gradually and alternatively finish the mixture and keep stirring.
  6. The mixture should be of the pouring consistency.
  7. Now add the vanilla essence and lightly stir again once.
  8. Grease the cake mold and sprinkle little maida into it.
  9. Divide batter into 2 equal portions.
  10. Take one portion and add red color.1511520531003

For making the red cake:

  1. Preheat oven to 180 degrees and grease a loaf pan preferably a 9inch.
  2. Pour red batter into the loaf tin and bake for about 40-45 minutes until a toothpick inserted comes out clean.1511520642009
  3. Cool in tin for 10 minutes, invert on the wire rack and cool further.
  4. Put this cake in the fridge on cooling for few minutes to minimise crumbs when we cut into it later
  5. When sufficiently cooled, just before starting the white vanilla cake, slice the red loaf in 200.
  6. For this, I used edible sketch pen for making a 2 and cookie cutter for zero.

For White vanilla cake:

  1. Preheat oven to 180 degrees and grease the loaf tin.
  2. Pour 1/3 batter into the loaf tin and smooth out with a spatula.
  3. Arrange 200’s  shape over the 1/3 batter in the tin.
  4. Pour the remaining cake batter around and over these 200 shape to have them completely covered.1511520727476
  5. Bake for 40-45 minute until a toothpick inserted comes out clean.
  6. Cool cake completely before slicing with a sharp knife


  1. first, apply whipped cream all over the cake.
  2. then cover with red colored fondant here’s the link How To Cover Cake With Fondant
  3. take some whipped cream into a piping bag using star Nozal and make a border around the cake …

Chocolate toppers…

  1. put some melted chocolate into the piping bag .draw 200 design on butter paper and trace with chocolate.
  2. Attach it with the help of a stick on the cake.
  3. Put some edible hearts on it.1511520892794

taddaaaaaaa  the cake is ready …
when my daughters cut it they were flabbergasted to see the cake with 200 inside


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