Ingredients
- Milk – 750 ml
- Sugar – 80 gms
- Mangoes – 5 (about 150gms each)
- Mango pulp – 170 gms
Instructions
- Choose firm but ripe mangoes of medium size. Slice the top part near the stem and reserve it for later use.
- With the help of a sharp knife and spoon, start scooping out the pulp and seed from the fruit. You can rub the mango between your hands with light pressure to loosen the pulp. Reserve the pulp.
- Heat 30 gms sugar and mango pulp till it thickens a little and the sugar has dissolved completely. This step is necessary to remove extra water from the pulp which may make the kulfi icy and it also avoids blackening (oxidation) of the fruit which helps to retain a bright golden yellow colour.
- Pass the pulp through a sieve to remove the large lumps of mango pieces.
- Boil milk and sugar till almost half. Keep stirring continuously to stop the milk from sticking to the bottom and burning. Chill in the fridge for 2-3 hours.
- Mix the cold fruit puree and the reduced milk together . You can use a hand blender for uniform mixing.
- Fill this mix into the hollowed out mangoes. Place the mangoes in the freezer until ready to serve ( 24hrs is best).
- You can put the mangoes in small bowls to keep them upright in the freezer to avoid spilling the mix for the first 3-4 hours. Once they are frozen solid you can remove the bowls.
Notes
Keep stirring the milk while boiling it. This stops it from burning at the bottom and also prevents the skin from forming. It is better to have a smooth textured reduced milk (like basundi), rather than having bits of skin in it (like rabdi).
Nevertheless if skin forms you can blend it with a hand blender before mixing with the puree for a smoother texture.
