Khichdi Pulao

• 2 cup basmti rice

• 1/2 cup split green gram skinless ( dhuli mung dal)

• 1/2 cup split green gram skinless ( dhuli mung dal)

• 3 tbsp pure ghee/ clarified butter

• 3 tbsp pure ghee/ clarified butter

• 1 tbsp tomato puree

• 1 tbsp tomato puree

• 1 to 2 bay leaves torn

• 1 to 2 bay leaves torn

• 2 green cardamom

• 2 green cardamom

• 1 black cardamom

• 1 black cardamom

• ½ inch cinnamon

• ½ inch cinnamon

• 2 to 3 cloves

• 2 to 3 cloves

• ¼ tsp whole cumin / jeera

• ¼ tsp whole cumin / jeera

• 4 to 6 whole black pepper

• 4 to 6 whole black pepper

• 1 whole red chilly broken in to halves

• 1 whole red chilly broken in to halves

• ½ cup shelled green peas

• ½ cup shelled green peas

• ½ tsp instant pulao mix spice or shahi garam masala ( I used Shahi Garam masala )

• ½ tsp instant pulao mix spice or shahi garam masala ( I used Shahi Garam masala )

• 2 to 3 silted green chily

• 2 to 3 silted green chily

• 1 tsp turmeric powder

• 1 tsp turmeric powder

• handful of cashew and raisin

• handful of cashew and raisin

• 2 tbsp sugar

• 2 tbsp sugar

• Salt to taste

• Salt to taste

Add sugar, pulao mix or shahi garam masala powder, cashew and raisin and ½ tbsp of ghee. Mix well. Cover and cook for another 10 minutes in slow to medium flame or till well done.

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This Instant, no-cook Mango Kulfi recipe is made with just 3 main ingredients. You only need mango pulp, condensed milk and cream.

This easy summer dessert is egg-free and gluten-free. Make it using fresh homemade mango pulp

• Mango Kulfi Ingredients
• Easy Mango Kulfi Recipe Instructions
• How to remove kulfi from moulds
• Serving Suggestion
• Storage
• Other Eggless Ice Cream Recipes

Kulfi is a bit like the Indian version of ice cream but has some differences. It is a rich frozen dessert that has a dense texture that you can bite into.

Traditional kulfi, also known as malai kulfi, is prepared by simmering milk.

This creamy Mango Kulfi is so much quicker to make than the traditional method but has the same wonderful flavor and taste.

It has a prep time of 5-10 minutes and the rest of the total time is only for chilling!

I love that the exotic mango flavors blend so well with the creamy and sweet condensed milk and cream.

I also prepare this Cardamom Chai Kulfi with milk powder.

Mango Kulfi Ingredients

Mango puree – you can use fresh mango pulp made at home or tinned mango pulp. Tinned pulp has added sugar, so be mindful of that when adding the condensed milk.

During Indian mango season, use the best alphonso mangoes to make pulp. You just need a blender

Condensed milk – aka milkmaid

Cream – I have used double cream, you can use whipping cream or heavy cream depending where you live. Adding cool whip is another option.

Cardamom powder – optionally add a pinch of green cardamom powder if you have it

Pistachio powder – use as a garnish

Variations:

Kesar Pista Kulfi – add saffron threads and ground pistachios to the mango kulfi mixture

Mango Ginger Kulfi – add ginger crystals and or ginger juice to the mixture

Easy Mango Kulfi Recipe Instructions

Gently whip up the cream using a whisk or hand blender till hold it’s shape.

Place condensed milk and mango pulp in a big bowl.

Mix it well and then fold it into the mango mixture.

Pour it into kulfi moulds.

Cover with cling film or aluminum foil then set in to freezer.

Let freeze more than 6-7 hours or till set.

When ready to eat let the kulfi mould stand outside the freezer for 4-5 minutes before.

You can use special kulfi molds, popsicle molds, plastic/paper cups or bowls to set your kulfi in.

How to remove kulfi from moulds

1. Allow the kulfi to set completely: After pouring the kulfi mixture into the molds, ensure that it is fully set. This usually takes 6 to 8 hours in the freezer, but overnight freezing is even better.
2. Dip the molds in warm water: Take the kulfi molds and immerse them in the warm water. Make sure the water level is below the rim of the molds to prevent water from getting into the kulfi.
3. Hold the molds in the water for a few seconds: Keep the molds submerged in the warm water for around 10-15 seconds. This helps loosen the kulfi from the sides of the molds.
4. Remove the molds from the water: Carefully lift the molds out of the warm water, making sure not to tilt them or let water enter the kulfi.
5. Loosen the kulfi from the molds: Gently tap the molds on a flat surface, such as a kitchen countertop, to loosen the kulfi. You can also run a butter knife along the edges of the molds to help release the kulfi.
6. Release the kulfi from the molds: Hold the molds firmly and invert them onto a serving plate or tray. Give them a gentle shake or tap to release the kulfi. It should slide out smoothly.
7. Repeat if necessary: If any of the kulfi sticks to the molds or doesn’t come out easily, repeat steps 3 to 7 for those specific molds.
8. Serve and enjoy: Once you have successfully removed the kulfi from the molds, serve it immediately or return it to the freezer until you’re ready to enjoy it.

Serving Suggestion

Kulfi can be served as after dinner treats.

You can serve mango kulfi in slices

I served mine with extra mango pulp on top of the kulfi, mango pieces and fresh mint on the side.

Storage

Store kulfi in the freezer for up to 3 months.

You can not refreeze once the kulfi has thawed – it is more likely to develop ice crystals.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Other Eggless Ice Cream Recipes

Turkish Delight Ice Cream

Cookies ‘N’ Cream Ice Cream

Kesar Pista Ice Cream

Caramel Ice Cream

Vanilla Ice Cream

Mango Kulfi Recipe

Equipment

• 1 Blender
• 10 kulfi moulds

Ingredients

• 1 can condensed milk 375 g
• 300 ml double cream
• 250 ml mango pulp

Instructions

• Take cream in a mixing bowl.
• Gently whip up the 300 ml double cream till hold it’s shape.
• Take 250 ml mango pulp , in a measuring cup or big bowl.
• Add 1 can condensed milk to the mango pulp.
• Mix it well.
• Then fold it into the whipped cream mixture.
• Pour it into kulfi moulds, small ramekins or metal tray.
• Cover with cling film then set in to freezer.
• Let freeze more than 6-7 hours or till set.
• When ready to eat let the kulfi mould stand outside the freezer for 4-5 minutes before.
• Enjoy!

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.