September 17, 2017
Desserts, Freezer, Dairy,
Fruit, Mango, Indian, 5 Ingredients Or Less, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, One-Bowl Does it!, No-Cook, Ladies Luncheon, Summer, Hand Mix/Whisk, Gluten-Free, No Eggs, Vegetarian, Condensed Milk, Heavy Cream, Kosher Dairy more
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"Traditional kulfi is made by boiling milk to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Many times, Kulfi is compared to ice cream, but it's nothing like it, since it isn't churned! The protein and sugar create a rich, dense texture that is slightly crystalline and quite quick to melt. This recipe for mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream, so there's no boiling involved. NOTE: Make sure to use Alphonso mango pulp - the others are not as flavorful and you'll have a bland result! COOK TIME IS FREEZING TIME!"
Line a 9 0r 10 inch loaf pan with plastic wrap. This makes it easy to unmold. OR, use unlined individual ramekins. Set aside.
In a large bowl mix all the ingredients until its a uniform color (ie: no streaks), then pour the mixture into the prepared pan or ramekins.
Place in the freezer, and allow to set for at least 10 hours
When fully frozen, dip the pan in warm water, just long enough to release the kulfi. Use the plastic wrap as handles to unmold. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes before serving.
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