Mango Kulfi Recipe – Authentic Indian Frozen Dessert with Cardamom

Last Updated on 2 months by Neha Deshmukh

Mango Kulfi Recipe – Authentic Indian Frozen Dessert with Cardamom

Hey everyone! If you’ve ever craved that creamy, dreamy Indian frozen dessert that’s a million miles away from regular ice cream, you’re in the right place. I’m sharing my family’s treasured Mango Kulfi recipe – it’s seriously the taste of summer, and honestly, happiness in a bite! I first made this when I was trying to recreate the kulfi from my childhood summers spent with my grandmother, and after a few tries, I finally nailed it. Let’s get started!

Why You’ll Love This Recipe

This Mango Kulfi isn’t just a dessert; it’s an experience. It’s richer, denser, and more flavorful than ice cream, thanks to the slow cooking process and the beautiful blend of mangoes and cardamom. Plus, making it at home means you control the ingredients – no artificial flavors here! It’s perfect for beating the heat, celebrating a special occasion, or just treating yourself (you deserve it!).

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 litre milk (full-fat is best!)
• ?? cup custard powder
• ?? cup condensed milk
• 1 cup mango pulp
• ?? tsp cardamom powder
• Chopped pistachios, for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a huge difference.

• Milk: Seriously, go for full-fat milk. It’s the key to that unbelievably creamy texture. Reduced-fat just won’t give you the same result.
• Mango Pulp: Alphonso mangoes are the gold standard for kulfi. Their intense flavour and sweetness are unmatched. If you can’t find Alphonso, look for another sweet, fragrant variety. Canned pulp works in a pinch, but fresh is always best!
• Cardamom: Freshly ground cardamom is where it’s at. The aroma is incredible. Don’t skimp on quality here – it really shines through.
• Custard Powder: This helps bind the kulfi and gives it a lovely smooth texture.

Step-By-Step Instructions

Alright, let’s make some kulfi! It’s easier than you think.

1. Heat 1 litre of milk in a kadai (a deep, heavy-bottomed pan) over medium heat. We want to thicken it slightly, so keep stirring!
2. While the milk is heating, mix ?? cup of custard powder with ?? cup of milk in a small bowl to form a smooth slurry. This prevents lumps later on.
3. Once the milk has thickened a bit, gently pour in the custard slurry and stir constantly. Seriously, don’t stop stirring! We want everything to combine beautifully without any lumps forming.
4. Cook on low-medium heat, stirring all the time, until the mixture thickens further. It should coat the back of a spoon.
5. Now for the sweetness! Add ?? cup of condensed milk and mix well. Let the mixture cool completely. This is important – you don’t want to add the mango pulp to hot milk.
6. Once cooled, add 1 cup of mango pulp and ?? tsp of cardamom powder. Give it a good thorough mix. The aroma at this point is heavenly!
7. Pour the mixture into kulfi moulds or small clay pots (traditional!). Cover tightly with cling film or a lid and freeze for at least 8 hours, or preferably overnight.
8. To serve, gently loosen the kulfi from the moulds (you might need to dip them briefly in warm water). Garnish with chopped pistachios and enjoy!

Expert Tips

Want to take your kulfi game to the next level? Here are a few things I’ve learned over the years:

• Preventing Ice Crystals: Stirring frequently during the cooking process and ensuring the mixture is completely cooled before freezing helps minimize ice crystal formation.
• Consistency is Key: The mixture should be thick enough to coat the back of a spoon. If it’s too thin, it won’t set properly.
• Traditional Moulds: If you can get your hands on traditional kulfi moulds, do it! They give the kulfi its signature shape and add to the authentic experience.

Variations

Kulfi is a pretty versatile dessert. Here are a few ways to switch things up:

• Vegan Kulfi Adaptation: My friend, who’s vegan, swears by using full-fat coconut milk or cashew cream instead of dairy milk. It gives a slightly different flavour, but it’s still delicious!
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level Adjustment: Feeling adventurous? Add a tiny pinch of saffron for a beautiful colour and subtle flavour.
• Festival Adaptations: Kulfi is perfect for celebrations like Holi or any summer gathering. It’s always a crowd-pleaser.

Serving Suggestions

Kulfi is amazing on its own, but here are a few ideas to elevate the experience:

• Serve with a sprinkle of chopped nuts (pistachios, almonds, cashews).
• Drizzle with a little rose syrup for extra fragrance.
• Pair it with a scoop of rabri (thickened sweetened milk) for the ultimate indulgence.

Storage Instructions

Homemade kulfi will stay fresh in the freezer for up to 2 weeks. Make sure it’s tightly covered to prevent freezer burn.

FAQs

Got questions? I’ve got answers!

What is the difference between Kulfi and ice cream?

Kulfi is traditionally made by slowly evaporating milk, resulting in a denser, creamier texture. It’s also typically flavoured with cardamom, saffron, and nuts, while ice cream has a wider range of flavours.

Can I make Mango Kulfi without a freezer?

Traditionally, kulfi was frozen using a matka (earthen pot) buried in ice and straw. While you can try to recreate this method, a modern freezer is much more convenient!

What type of mango is best for Kulfi?

Alphonso mangoes are the best, hands down. But any sweet, fragrant mango will work.

How do I prevent ice crystals from forming in my Kulfi?

Stir frequently during cooking, cool the mixture completely before freezing, and ensure it’s tightly covered.

Can I add other fruits to this Kulfi recipe?

Absolutely! Strawberry, pistachio, and rose are all popular choices.

How long does homemade Kulfi stay fresh?

Up to 2 weeks in the freezer, tightly covered.

Enjoy making (and eating!) this delicious Mango Kulfi. I hope it brings a little bit of Indian sunshine into your kitchen! Let me know how it turns out in the comments below.