Mango Kulfi Recipe – No Cream. No Condensed Milk

Ingredients

Steps In Making Mango Kulfi

In a heavy bottom, pan adds full-fat milk and let it simmer on low flame for around 25-30 minutes or till it’s reduced to half.
The milk will start to thicken and it will form malai (cream) on top and on the sides. Keep scraping the sides and bottom of the pan, to avoid the milk from sticking to the pan.
Now add milk powder and cook for another 5 minutes.
Add sugar and while stirring it continuously cook for 5 minutes or until the sugar is dissolved completely.
Finally, add the cornflour slurry and cook for 3-4 more minutes while stirring it continuously. The kulfi mixture will thicken and form a nice creamy texture.
Now switch off the flame and let it cool down completely.
Lastly, add the mango pulp and mix till everything is well combined.
Pour in the mango kulfi mixture in the moulds, cover them with a lid and insert the ice cream sticks. If you have kulfi matkas then pour the kulfi mixture in them and garnish with some pistachios.
Keep the kulfi moulds in the freezer for up to 6 hours or preferably overnight.
To remove the kulfi from the moulds, put the mould in water for 5 seconds so the sides of the kulfi loosen and then serve immediately.

Recipe Notes

Cook on low flame to avoid the milk from sticking to the bottom of the pan. If using medium flame, make sure you stir it continuously.
To make the cornflour slurry add 4 tablespoons of water to 1 tablespoon of cornflour and mix well.
Always add the mango pulp after the milk has cooled down completely, else the milk might curdle.
If you like a nutty texture, you can also add dried fruits like almonds and pistachios in the kulfi mixture while adding the mango pulp.
Corn flour adds a thick and creamy texture to this mango kulfi but if you don’t it then you can skip it. Just make sure you cook the kulfi mixture for extra 5-10 minutes, so it thickens.

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