Mango Matka Kulfi | Mango Kulfi | आम मटका कुल्फी |

Hot summers calls for frozen desserts and there’s nothing quite satisfying like homemade kulfi or ice cream !! So this recipe is specially for the mango lovers . This kulfi is so thick and full of flavours that you will fall for this and you cant resist it . This Mango Kulfi has the flavors of mango mixed with the traditional malai kulfi. It’s so creamy and so yummy, you would not want to miss out on this one!

Where did kulfi or kulfa originated from?
- The word kulfi comes from the Persian word kulfa this dessert has traces in ancient times during the Mughals. The mixture of dense evaporated milk (rabdi / रबडी) was already popular in the sweet dishes in the Indian subcontinent. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of Kulfi. 

So lets dig into the recipe for the perfect mangolicious kulfi 

For a detailed video click on 

Ingredients :-
For Kulfi base:
Milk - 1 cup (250ml)

Cream - 1/3 rd cup(75g)
Sugar - 6tbsp
Mango puree - 3tbsp
Kulfi powder - 2 tbsp

For kulfi powder :
Dryfruits - 20g
Green cardamom (Elaichi) - 3 no.
Sugar - 2 tbsp

Method:
Step 1 :
Make kulfi powder:
• For that in a blender add dryfruits of your choice along with green cardamom , sugar and kesar if you want to . Grind this to a fine powder.

Step 2 :
Make kulfi base:
• In a pan or kadhai add milk, then add sugar mix well and let the milk boil.
• Then add milk powder combine it well take a ballon whisk and whisk this mixture for 5 to 10 mins or till it is well combined.
• After the milk combimes well add mango puree and whisk it.
• Then add kulfi powder and whisk it for 10 mins. This will give a body and thickness to our kulfi base. 
• Now turn off the gas flame and add cream to this and whisk it till it combines well.
• Let the mixture cool completely then pour this into the matkas. Garnish with choice of dryfruits.
• Cover the matkas with aluminum foil.
• Freeze them for 6 to 7 hrs or overnight. 
• Served them chilled .