Mango Rose Kulfi Recipe – Creamy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Mango Rose Kulfi Recipe – Creamy Indian Dessert

Hello friends! If you’re anything like me, the mere thought of mangoes instantly transports you to a happy place. And what better way to celebrate the king of fruits than with a creamy, dreamy, homemade Mango Rose Kulfi? This isn’t just a dessert; it’s a little slice of Indian summer, packed with flavour and nostalgia. I remember making this with my grandmother during school holidays – the aroma of mangoes and rose water filling the entire house! Let’s get started, shall we?

Why You’ll Love This Recipe

This Mango Rose Kulfi is seriously special. It’s incredibly easy to make, needing just a handful of ingredients and minimal effort. Forget complicated churning or special equipment – this recipe delivers authentic kulfi flavour with a fuss-free approach. Plus, the delicate floral notes of rose and orange blossom water perfectly complement the sweetness of the mangoes, creating a truly unforgettable dessert. It’s the perfect treat to beat the heat, impress your family, or simply indulge your sweet tooth!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup milk (about 240ml)
• 1 cup cream (about 240ml)
• 1 cup mango pulp (about 240ml)
• 1/4 cup sugar (about 50g)
• 6 tbsp corn flour (about 48g)
• 1 tbsp rose water
• 1 tbsp orange blossom water
• Chopped pistachios, for garnish
• Chopped mango, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mango Pulp: Alphonso mangoes are the gold standard for kulfi – their rich, sweet flavour is unbeatable. If you can’t find Alphonso, Kesar or any other sweet, fragrant variety will work beautifully. You can use canned pulp in a pinch, but fresh is always best!
• Cream: I prefer using heavy cream (35-40% fat) for the richest, most luxurious kulfi. But you can use a combination of heavy cream and whipping cream if you like.
• Rose Water & Orange Blossom Water: These are the secret weapons! Don’t skip them – they add that authentic, fragrant touch. A little goes a long way, so start with the amount specified and adjust to your taste. You can find these at most Indian grocery stores or online.
• Corn Flour: This is our thickening agent. Make sure to mix it with water before adding it to the milk mixture to avoid lumps.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a saucepan, combine the milk, cream, and mango pulp. Gently heat this mixture over a low flame. We don’t want it to boil, just warm through.
2. Add the sugar and stir continuously until it’s completely dissolved. No one likes grainy kulfi!
3. Now, for the corn flour. Mix the corn flour with a little water to create a smooth slurry. Gradually whisk this slurry into the milk mixture, stirring constantly. Keep stirring until the mixture starts to thicken – it should coat the back of a spoon.
4. Remove the saucepan from the heat. This is where the magic happens! Stir in the rose water and orange blossom water. The aroma is heavenly, isn’t it?
5. Let the mixture cool down slightly before pouring it into your serving bowls or kulfi molds.
6. Cover the bowls/molds and refrigerate for at least 1 hour, or until the kulfi is completely set. Patience is key here!
7. Before serving, garnish with a generous sprinkle of chopped pistachios and fresh mango pieces.

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, Stir, Stir: Constant stirring is crucial to prevent the kulfi from sticking to the bottom of the pan and to ensure a smooth, creamy texture.
• Don’t Overcook: Overcooking can make the kulfi rubbery. Keep the heat low and stir continuously.
• Chill Thoroughly: The longer you chill the kulfi, the firmer it will be. Overnight is ideal!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kulfi Adaptation: Swap the milk and cream for full-fat coconut cream. It creates a wonderfully rich and creamy vegan kulfi! My friend, Priya, swears by this version.
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol to make a healthier kulfi.
• Spice Level – Cardamom Addition: A pinch of cardamom powder adds a lovely warmth and complexity to the flavour. My family loves this addition, especially during festivals.
• Festival Adaptations – Holi/Summer Special: Add a few strands of saffron for a vibrant colour and luxurious flavour, perfect for Holi or a summer celebration.

Serving Suggestions

Mango Rose Kulfi is delicious on its own, but here are a few ideas to elevate your serving:

• Serve with a side of fresh fruit.
• Drizzle with a little honey or maple syrup.
• Garnish with edible flowers for a beautiful presentation.
• Pair with a cup of masala chai for the ultimate Indian treat.

Storage Instructions

Leftover kulfi can be stored in an airtight container in the freezer for up to a week. Just be sure to wrap it tightly to prevent freezer burn.

FAQs

Let’s answer some common questions:

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 flavored with cardamom, saffron, and nuts, while ice cream often has a wider range of flavors.

Can I make Kulfi without a Kulfi mold? Absolutely! You can use small bowls, ramekins, or even popsicle molds.

What type of mango is best for Kulfi? Alphonso mangoes are the best, but Kesar or any other sweet, fragrant variety will work well.

How can I prevent ice crystals from forming in my Kulfi? Ensure the mixture is thoroughly cooled before freezing and store it in an airtight container.

Can this Kulfi be made ahead of time? Yes! You can make it a day or two in advance and store it in the freezer.

Enjoy your homemade Mango Rose Kulfi! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!