Kulfi is a popular frozen Indian dessert with a creamy, dense texture. Our recipe is mango flavoured but other traditional flavours include rose, cardamom, pistachio and saffron. Serve with fresh fruit or fruity jelly.
- 310 ml (1¼ cups) condensed milk
- 300 ml thickened cream
- 300 ml milk
- 2 (about 860 g) mangoes, peeled, roughly chopped
- fresh fruit or fruit jelly, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need 18 x 70 ml popsicle moulds. Start this recipe a day ahead.
Freezing time overnight
Blend all the ingredients together in a blender to a coarse purée.
Spoon the mango mixture into 18 x 70 ml popsicle moulds and freeze overnight or until frozen.
Remove the kulfi from the freezer, hold the moulds in a tea towel soaked in warm water, then carefully remove moulds. Serve the mango kulfi immediately with fruit or jelly, if desired.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Alan Benson.