Quick & Easy Mango Kulfi

This Quick & Easy Mango Kulfi recipe for one of Pakistan’s most popular summer desserts is soon going to become your favorite! Some call this the Pakistani/Indian version of ice cream, but it’s a little different than regular ice cream.

The History

Kulfi or "Qulfi", as the word of Persian origin is pronounced, means "covered up". The meaning makes sense when we learn of how Kulfi was traditionally frozen when it was first created.

The first records of the dessert appear in 'Akbarnama" and "Ain-i-Akbari". These are records maintained by the court historian Abul Fazl, during emperor Akbar's reign during the Mughal Empire.

Desserts made with condensed milk were favored during that time. Kulfi was created when a thickened milk and sugar concoction was poured in a metal cone, covered and frozen. A slurry of salt and ice was and still is used to freeze the favored treat all over the world.

Street vendors all over Pakistan, India, Bangladesh, Sri Lanka, Nepal, Burma (Myanmar) and even parts of the Middle East sell ice cream on rolling carts using this method to keep it frozen.

How is Kulfi Different from Ice Cream?

Unlike ice cream, which has an airy, whipped texture, traditional Kulfi is made by slow cooking it's ingredients. Milk, sugar and at times cream, are cooked till the mixture is reduced to a thickened consistency. Added flavorings such as saffron, rose water, nuts and cardamom are then added in to complete the dessert.

As the mixture thickens, it must be constantly stirred to prevent it from sticking to the bottom of the pan. As the mixture thickens it caramelizes and this creates the unique taste and dense texture of kulfi.

Traditional Vs Quick & Easy Recipe

The Kulfi on a stick is the perfect summer treat in what is a very hot part of the world.

The traditional Kulfi method requires whole milk, milk solids, sugar, nuts and cardamom powder to be cooked on slow heat for a long time. This traditional method can take a long time even with some shortcuts, such as using corn flour, to thicken the mixture.

Luckily, it is now very easy to make Kulfi at home in a freezer. A few simple ingredients is all it takes to have the kulfi ready in a very short amount of time.

Many people still prefer to use the old-fashioned way. They use shortcuts, such as adding bread crumbs or other thickening agents to yield better and quicker results.

I personally prefer a creamy texture, versus the grainy one with the bread crumbs. Plus, the ease of the following recipe makes it the perfect summer dessert to serve when company is over. Cool and refreshing, it can be made well ahead of time.

Different Kulfi Flavors

Whereas traditional Kulfi is just milk, sugar, nuts and cardamom or saffron, today one can find the most unusual flavors. The addition of fruit purees or flavored sauces can elevate the simple recipe to a whole new level!

One of the most extravagant delights ever to have been created with Kulfi is Falooda, where the cone of Kulfi is placed in a plate or cup and topped with vermicelli noodles soaked in milk and drizzled with rose syrup. Sometimes basil seeds, nuts and even Jello are added!

Some other popular flavors are kesar pista kulfi, simple malai kulfi and of course Quick & Easy Mango Kulfi! As soon as mango season starts and fresh mangoes hit the grocery stores Pakistanis and Indians start making mango recipes and this one is on top of the list!

The Mango Kulfi Recipe

The Mangoes

The best mangoes to use for making this Quick & Easy Mango Kulfi are Chaunsa from Pakistan, Kesar or Alphonso mangoes from India and Ataulfo from the USA. The Ataulfo is not as sweet as the South Asian varieties and due to lack of availability of the others, I use canned Kesar or Alphonso puree instead.

Some people mix some puree and some fresh mango pulp but I personally prefer the mango puree as it has no fiber in it. This makes the mango ice cream smooth and creamy. The Canned mangoes also have a stronger mango flavor, making an irresistible mango kulfi!

If you do decide to use fresh mango chunks, make sure to use very ripe mangoes. Some people also add a little bit of mango essence to their mango kulfi mixture. But my personal vote is still with the canned mango puree!

The Milk Base

Full fat milk, milk powder, evaporated milk and heavy cream, all feature in various delicious mango kulfi recipes. I find that heavy cream and condensed milk combine to give a taste and texture closest to the cooked mango kulfi recipe.  

The Mix Ins

Once the milk base is ready, add in the mango puree, chopped pistachios and cardamom. The pistachios should be roughly chopped into big pieces and not ground to a fine powder. This tastes much better when you’re eating the Kulfi.

Similarly, take whole cardamom pods, remove the seeds, crush them to a powder and add them in rather than using a store-bought powder. The difference in taste is huge and makes the effort worthwhile.

How To Freeze Kulfi

Traditionally, kulfi ice cream is placed in a metal cone, or a mold made of earthen clay called a "matka". These are usually sealed with muslin cloth and tied with string to prevent crystallization, hence the name "covered up".

The molds are then placed in a bigger "Matka" and packed tightly with an Ice and Salt mixture, at times being shaken vigorously to help churn the frozen treats and quicken the freezing process.

Today’s much simpler technique involves store bought metal kulfi molds, popsicle molds, or if all else fails, small paper cups. These are filled with the thickened mixture, covered with foil and then an ice cream stick is inserted in the center.

Frozen overnight, these can stay in your freezer for up to a month! Sometimes, if I’m making a huge batch of my Quick & Easy Mango Kulfi I freeze it in a rectangular metal container {a cake tin serves well}.

Serving The Kulfi

When it’s time to eat the Kulfi, remove the mold, run hot water on it and gently remove the kulfi from it. If help is needed, use a knife to pry the kulfi loose. Garnish with additional pistachios and rose petals before serving.

If you froze the kulfi in a large rectangular container, you can cut it first in blocks and then slice it to serve.

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