traditional South Asian desserts are made by cooking full-fat milk and sugar for hours. It is further flavored with cardamom and sometimes saffron. Nuts are also added to Kulfi. To make it richer mawa or khoya crumbled milk was also added. The khoya kulfi is called Shahi Kulfi or kulfa. Kulfi is widely produced and sold on streets in India, Pakistan, and Bangladesh. Kulfi has harder than ice cream when frozen and has crystals. It also melts quickly like popsicles. Traditional kulfi is annoyingly sweet but this recipe has moderate sugar. Of course, you can add more sugar if you like it sweeter The no-cooking another version here was quicker and delicious too so I decided to keep both recipes and use it as per convenience.
How to make?
So here’s the quick and easy visual tutorial of mango kulfi followed by the recipe card. Hungry for more mango? Check these
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