It’s been a long since I posted a recipe on my blog and I am coming with a bang. Summers are here, and even in times of lockdown, I managed to get my hands on some mangoes. While we are at home, the sun is busy making us drip till our last sweat, well I have a perfect recipe to battle the heat.
Made these super easy 5-ingredient Indian dessert, Malai Kulfi. A super amazing blend of mangoes and coconut to get your summers sorted. There is not much you can mess up while making it but I tried to cover all the things that could go wrong by giving you some simple tips in the instructions. I hope your summer is as delicious as this kulfi, Happy Sumers!!!
Mango Coconut Kulfi
Creamy Indian milk-based Ice-cream candy with a dose of mango and coconut.
Ingredients
- 1 litre Milk (full fat) (5 cups)
- 55 gms Milk powder (4 tbsp)
- 60 gms Sugar (1/2 cup)
- 3 nos. Fresh Mnago puree (1 cup)
- 20 gms Desiccated Coconut (1/4th cup)
Instructions
- Start by taking 1-litre milk in a vessel and let it come to a boil. NOTE: Take buffalo milk or milk with high-fat content for a better product.
- Take 4 tbsp milk powder in a bowl, add some of that warm milk into it and make a paste. Add this to the remaining milk and keep mixing.
- Add sugar to it and keep mixing till it reduces to 1/3rd of the initial milk, about 350ml.
- Divide into two and cool this mixture till room temperature.
- Add desiccated coconut to one of the mixture and mango puree to the other.
- Add the coconut mixture to the bottom of your kulfi mould and let it set for about an hour.
- Once done, add mango mixture on top. NOTE: Refrigerating between layers is an important step as it ensures that the two mixtures don't mix.
- Once filled, add a wooden stick in the centre, seal it with aluminium foil and rubber band on top and refrigerate in the freezer for about 8-10 hours.
- While demoulding, rub the kulfi mould vigorously from outside, this will release the kulfi and then you can simply pull it out. Garnish with some pistachios and serve.