Skip to main content

Mango Kulfi

Kulfi is a frozen Indian dessert made by evaporating milk and other flavoring agents and freeze in a kulfi mould.
My family loves to eat ice cream especially the mango flavor and I tried this mango kulfi with the store bought mango pulp.
I have adapted the recipe from Tarladalal and came out very delicious and now to the recipe of exotic kulfi................


Ingredients

IngredientQuantity
Milk21/2cups
Milk powder1/4cup
Condensed milk1/2cup
Sugar 2tbs
Mango pulp1cup
Cardamom Powder(optional)1/4tsp


Method 

  • Mix all the ingredients except mango pulp in a heavy bottom pan and bring it to a boil.Then simmer it for 10 -15 minutes until the mixture gets thick and let it cool.
  • Once the mixture gets cool down completely add the mango pulp and mix it well.
  • Pour it in a kulfi mould or posicle mould and freeze it for minimum 6-8 hours or completely set.
  • To unmould the kulfi run it under the tap water for 30 seconds and pull it gently.
  • Mango kulfi is ready.
 Enjoy..............................................

  • Add the mango pulp to the milk mixture after it is completely cool down.
  • Adding cardamom powder is purely optional.
  • I used the popsicle mould to make the kulfi,if you are using plastic glasses put the mixture and freeze it halfway then insert a popsicle stick,wrap it with a foil and freeze it again.


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more