Mango Kulfi

Kulfi brings back some sweet childhood memories. I still remember when the kulfi wallahs would come crying out loudly on the streets. We as children would eagerly wait for him to come, ready with money clinched in our small fists which were easily collected by throwing tantrums infront of our parents. The kulfi wallah usually carried a large earthen pot on his head which was filled with the tastiest frozen kulfi my taste buds can ever remember. We use to peep inside the pot just to take a glimpse of it. He would serve it plain without the falooda or syrup on large leaves.

Coming back from the mesmerizing thoughts, this is a no fail recipe and again nothing can ever go wrong with it. If you have to make Mango Kulfi in a jiffy, then this is the one. Very simple and easily available ingredients are used. I first tried making it when my mom gave me a carton full of mangoes. I was completely clueless what to do with them. They were the extra sweet variety and were rotting at a fast pace. Me and my husband managed to gobble down a few and also gave the little one a taste of them. Then came the famous mango shake. Still the mangoes managed to take one full shelf in my refrigerator. As I was in no mood to follow the normal recipe and spend hours in the kitchen boiling milk and thickening it, I chose a non-cook approach to my mango kulfi. I picked up fresh cream and played around with the ingredients. Result… I got this finger licking mango kulfi. Since then this is a regular in our household in the summer months.

Ingredients:

2 cups fresh pureed mango

1 cup sugar

2 cups fresh cream

½ cup chopped almonds

1 tsp vanilla essence

½ tsp elaichi powder

Some saffron strands

Method:

1. Combine the mango puree and sugar in a bowl. The msugar needs to be completely dissolved. Keep aside.
2. Take fresh cream in a big bowl and beat till fluffy. This will take some time. You can put the bowl over a bed of ice if doing it manuaaly else use an electyric beater.
3. Once the cream is nice and fluffy, add the mango puree. We need to fold it gently so that the air in the cream is not lost.
4. Add the other ingredients one by one – vanilla essence, elaichi powder and saffron strands.
5. Transfer the mixtureinto a freezer safe dish or kulfi moulds.
6.    Freeze for 4-5 hours.
7.     Serve Mango kulfi cold with some sliced almonds or combine with Falooda and rose syrup.