Mango Kulfi Recipe

• Step 1 In a pan, mix Nestlé MILKMAID and milk. Bring to boil stirring continuously. Now, reduce the flame and cook for 10-15 minutes stirring from time to time.
• Step 2 Make a corn flour paste by dissolving corn flour in 2 tbsp milk and add to the above mixture. Continue to cook for 3-4 minutes until the mixture thickens. Remove from the flame and let it cool.
• Step 3 Once cool, add the mango puree and mix well. Pour this mixture into kulfi moulds and freeze for 3-4 hours until set. Remove from the moulds, cut into pieces and serve.

Tips to Make Mango Kulfi

• You can also go on to add or sprinkle dry fruits on top of your mango kulfi for that crunchy effect.
• Make sure you don’t over boil the ingredients and it might end up giving you a different taste altogether.

FAQs on Mango Kulfi

1. How do you remove the mango kulfi with condensed milk from the moulds without breaking it?

Dip the moulds in a bowl of warm water to loosen the mango kulfi enough to remove from the moulds.

2. How can crystallization be avoided?

To prevent the mango kulfi with condensed milk from crystallizing, leave it at room temperature for 1-2 hours to allow the mixture to cool. This will prevent ice crystals from forming in your kulfi, which will ruin the texture.

3. Why isn’t my mango kulfi freezing?

The first thing to look at is the mango kulfi recipe. Have you used an unusually large number of ingredients? Adding an unequal amount of ingredients may cause the freezing point of the mixture to drop. Furthermore, if you use too much of any of these ingredients, the ice cream or kulfi may not freeze at all.