PakistaniDessert

Mango kulfi

Name: Mango kulfi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Pakistani
Ingredients: 1 litre full-fat milk; 1 tin (397 g) condensed milk; 150 ml double cream; 4 green cardamom pods, seeds ground; 2 ripe mangoes (about 400 g flesh), puréed; 2 tbsp milk powder (optional, for body); 2 tbsp chopped pistachios; A few strands of saffron (optional)

The village's own ice cream: milk reduced slowly with cardamom, folded with ripe mango and frozen dense in moulds — the standard every foreign ice cream on the channel is measured

Total: 40 min
Prep: 15 min
Serves: 8
Spice: None

Printable card

Halal · Vegetarian · Gluten-Free · Contains: dairy, nuts

Photo: jeff~, CC BY 2.0 via flickr

Ingredients

8 servings

1 l Full-fat milk
1 can Condensed milk, 397 g
150 ml Double cream
4 Green cardamom pods, seeds ground
2 Mangoes, ripe; about 400 g flesh; puréed
2 tbsp Milk powder (optional, for body)optional
2 tbsp Chopped pistachios
Strands of saffron, few; optionaloptional

Method

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

Tips

Kulfi isn't churned, so it should be dense — that's the point. Alphonso, Chaunsa or Sindhri mangoes give the best colour and perfume.

About Mango kulfi

The village's own ice cream: milk reduced slowly with cardamom, folded with ripe mango and frozen dense in moulds — the standard every foreign ice cream on the channel is measured against.