Mango Kulfi Recipe (no cream no refined sugar)
Mango Kulfi Recipe (no cream no refined sugar) is a no churn, eggless, creamy frozen, delicious summer dessert that is enriched with fresh mango puree, dates, fox nuts (makhana), pistachios and milk
Servings 6
Ingredients
- 1 cup full fat milk
- 10 Kesar/saffron strands
- 1/2 cup Makhana/fox nuts
- 14 Dates seeded
- 1/4 cup cashews
- 1 cup mango pureed
- 8-10 pistachios slivered
- 2 tsp Rose petals dry
Instructions
Soak the ingredients
- In a big bowl pour hot milk. To this add makhana, dates, kaju (cashew) and some saffron strands.
- Cover and let it soak for 30 minutes.
To make mango puree
- Wash the mangoes thoroughly. Wipe them dry with a cloth.
- Slice mango lengthwise from both sides of seed. Scoop out the mango flesh with the help of a spoon. Now transfer mangoes in a blender along with it's juice and pulse it to a smooth puree without adding any water.
Blend the ingredients
- After 30 minutes blend the makhana-kaju- dates mixture to a fine paste. Transfer this mixture to mango puree, mix well. The mixture should be of smooth pouring consistency.
- Now pour the mixture into Kulfi molds. I have used 2 types of moulds to make this kulfi. One is regular kulfi mould another one is known as Mini pops.
- Cover the aluminium kulfi molds with aluminium foil and insert a kulfi stick in the centre. Place these both type of moulds in freezer for overnight to set properly.
To unmold the kulfi
- Remove the moulds from freezer and roll each aluminium mold between your palms few times or dip kulfi mold in a bowlful of water for a few seconds. Now pull with the stick.
- Pops came out easily by just pushing them upwards.
- Serve immediately with garnish of slivered pistachios and rose petals.