Sunday, 29 May 2016




Full cream milk
1 litre
6 tbsp
Khoya / mava / khava / evaporated milk solids
100 gms
Elaichi pdr / cardamom pdr
½ tsp
1 tsp
Badam / Almonds blanched peeled and sliced
2 tbsp
Pistachios shelled and coarsely pounded
3 tbsp
Hapoos / Alphonso mango ripe but firm
4 nos



1.       Pour the milk in a heavy bottomed pan and bring it to a boil.

2.       To it add the khava and sugar.

3.       Simmer and on a low flame reduce the milk to almost half the quantity.

4.       Keep on stirring constantly so that it does not burn at the bottom.

5.       Dissolve the cornflour in 2 tbsp of milk and add it to the reducing milk.

6.       The mix will thicken a little and look creamy and homogeneous.

7.       Now add into it the elaichi pdr, almonds and pistachios.

8.       Allow the reduced milk to cool completely.


9.       Take the mangoes and slice off the top. Keep the tops, do not discard them.

10.   With the help of a sharp thin knife probe the mango along the edges of the seed.

11.   Be careful that you do not cut through the mango. We need the entire mango shell along with the pulp intact.

12.   Probe all around the seed and try to loosen the seed with the help of a spoon.

13.   Once the seed has loosened, gently pull it out.

14.   This is a little tricky and messy part but don’t worry you will manage just fine.

15.   Keep the mango shell on a cup or a glass so that it stays steady and still.

16.   Carefully pour the cooled kulfi mix into the mango shells to the brim. (I have used Kesar Pista Kulfi to fill up the other mango).

17.   Seal the top with the reserved mango tops.

18.   Chill freeze in the fridge for 7 – 8 hours till the mango goes rock hard. I prefer leaving it overnight.

19.   If any kulfi mix remains you can fill up more mangoes or just pour it in kulfi moulds and allow it to freeze set.

20.   Just before serving peel the mango to remove off the mango peel. If you just loosen the edges you will be able to pull the skin out.

21.   Slice the mango and serve immediately.

22.   It’s a great make ahead dessert and can be quiet an awe inspiring show off in front of your guests.

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