Instant Mango Malai Kulfi | No Fire | Only 4 Ingredients Recipe

Did you know that Kulfi originated in India in 16th century  and is famously known as Indian Ice Cream.

Think you cant make Kulfi at home?? wait and have a look at this delicious creamy mango kulfi recipe. This is one Project that you can enjoy doing with your kids, or if your kids are mature enough to handle a mixer grinder they can make this kulfi on their own. How amazing is that!!! so lets see how to go about it..

 Malai and Matka kulfis go well as after dinner dessert. I have given a twist to the traditional kulfi by adding fresh mango to it and also make it instantly. You need just few minutes to put together all items and relax for few hours for Kulfu to set and tadda!!! Creamy flavorful kulfi is ready to enjoy... No churning No fancy moulds required my friends

RECIPE

Yields: 8 Kulfi

Prep time: 5 minutes

Setting time: 4-5 hours

Tools needed: Mixer Grinder, Coffee Paper Cups as moulds

INGREDIENTS 

1. Full cream milk 1 cup. 

2. Condensed Milk 1 cup. 

3. Amul fresh cream or any cream1 ¼ cup. 

4. Alphanso mango 2. 

5. Green cardamoms (optional) 4 Nos. 

6. Saffron ( optional) 1 pinch. 

7. Mixed slivered Nuts ( optional)

METHOD

1. Wash clean peel and chop 2 alphanso mangoes. 

2. Grind mangoes and condensed milk together for smooth paste. 

3. Now add milk and grind again. 

4. Powder cardamom pods or use 1/2 tsp cardamon powder. Add this and a pinch of saffron or kesar to the mixture and grind once again. 

5. Add fresh cream and mix everything well. Or grind it. This is our creamy yummy kulfi mixture ready to poured in moulds. 

6. I've used hard paper coffee cups to give kulfi shape and used dowels, Pour in desired moulds cover with foil and freeze for 4 hours or overnight. 

7. Before serving carefully cut the paper cup from edge and pull it off. Isn't that very simple.
No fancy moulds or equipment and you have a perfect party dessert that looks so scrumptious. Try this amazing fusion recipe at home and win many hearts. 

8. Decorate and serve with slivered Nuts and saffron strands like I've done.