Mango Kulfi (Low Fat)

Kulfi, is a popular flavoured Ice cream made from Milk originated in India. Unlike western ice-cream, Kulfi takes long time to melt and so, perfect frozen dessert for summer. And you don't need any ice-cream maker and very easy to make at home. Kulfi comes in various flavours, like Pistachio, Mango, Malai(clotted cream), Cardamom, Saffron and nowadays available in other fruit flavours, too.
Kulfi is prepared from a mixture of evaporated milk, sweetened condensed milk and heavy cream. Sugar is added and the mixture is further boiled and cornflour-water paste is added, this paste thickens the mixture. The mixture is then cooled, put in moulds and frozen.
I usually make my kulfi with these ingredients, but this time I made it more traditionally with summer fruit - Mango and with only milk, that even from 2% milk only, and it came out really good and I was also guilt-free that me and my family are not gulping so much fat while enjoying our kulfis.



Ingredients : (makes 4 ramekins of kulfi)
Milk : 1 litre(2%)
Alphanso Mango Pulp : 1 cup
Sugar : 1 tblsp.(tablespoon)
Cornflour : 1 tblsp.
Rose water : 1 tsp.
Finely chopped Pistachio & almonds : 2 tblsp.
Saffron : few strands(for garnishing)
chopped Pistachio : 1 tblsp. (for garnishing)

Method :

• Pour the milk in a heavy bottomed vessel(preferably non-stick). Put it on stove and let it boil. When it starts to boil, simmer it and let it boil un til it reduces to half. You must keep strirring it regularly.
• Keep scrapping off the milk skin from the sides and bottom of the pan ever few minutes and put it back into the simmering milk. it is skin that gives kulfi it's distinctive, rough texture.
• Dissolve cornflour in 3 tblsp. of cold water and add the paste to the milk. The whole process will take about 20 minutes.
• Cool the milk for some time till warm, then add mango pulp, sugar(if needed, as tinned mango pulps are quite sweet in taste). If using fresh mango pulp, then add sugar as required. Add chopped nuts, few saffron strands and rose water. Mix everything together and again thicken it for another 5 minutes in low flame.
  
• Cool it completely in room temperature. Then put in popsicle/kulfi moulds or in custard bowls or ramekins, decorate with saffron strands and chopped pistachios. Put the moulds in freezer and freeze it for at least 6-8 hours.
  
• To unmould the kulfis, take out the moulds 20 minutes before serving and keep it in room temperature. It will loosen the edges, then turn the mould upside down on a plate. As I amde my kulfis in a d
• essert bowl, I didn't unmould, just served the bowl.

Sending this to take part in Srivalli's
MANGO MELA......................
Also sending this home-made Indian Ice cream to
Home made Ice-cream making challenge, Homemade#5 - Ice Cream to Ben of What's Cooking?
And to SUGAR HIGH FRIDAYS - FRUIT & NUT, hosted this month by Mansi of Fun &