Quick and Easy Kesar Mango Kulfi Ice Cream

Kulfi is a milk based Indian ice cream. This rich creamy desert has its origin from the Mughlai cuisine and still highly popular in the Indian subcontinent. Traditionally, it involves a long process of preparation with evaporation of sweetened milk and flavoring to perfection, resulting in a creamy, rich and delicious Indian desert. Over a period of time, there have been lots of variations and fusions of Kulfi with fruits and nuts. Today, I share with you my version of a quick ice cream infused with Saffron, Mango and Cardamom, and offers an incredible relief for Kulfi cravings.

Kulfi has been my all time favorite and coincidentally my husbands too. Back in Dubai, a late night weekend drives with my dog, Roxy, would end with a Malai Stick Kulfi from Bikanerwala. Roxy used to gobble hers up in matter of minutes and get ready to devour everybody else’s.

Now after 3 years, living in Tracy, I miss those trips and I surely do miss midnight Kulfi. Last week, I had this immense craving for Kulfi and nothing else would do. My husband was sleeping upstairs and I didn’t want to wake him up demanding for a trip to Pleasanton Indian stores to hunt for a good quality Kulfi. I raided the fridge and pantry in search for a resolution. Voila! I find some leftover condensed milk, little bit of heavy cream and some leftover mango pulp from Aamras couple of nights back. The discovery of the ‘leftover trio’ led to this Quick and Easy Kesar Mango Kulfi. This is amust try and takes less than 10 minutes to prepare!

This divine desert hits all the right spots and will surely make your tummy happy! I hope you try this recipe and absolutely enjoy it!

A note for all the readers, this is a recipe for Kulfi Ice Cream using quick method of preparation. It is a light milk desert and not a traditional rich Kulfi.

Print Recipe

Quick and Easy Kesar Mango Kulfi Ice Cream

Prep Time

8

Servings

Ingredients

• 1 cup mango pulp I used canned pulp, you may use fresh if available
• 1/2 cup condensed milk
• 1/2 cup heavy cream
• 4 pods cardamom
• 4 strands saffron
• Lots of Love

Prep Time 8 Servings Ingredients 1 cup mango pulp I used canned pulp, you may use fresh if available 1/2 cup condensed milk 1/2 cup heavy cream 4 pods cardamom 4 strands saffron Lots of Love

Instructions

1. Take a mixing bowl and get the hand mixer ready. You may use a whisk if you don't have a hand mixer. However, the manual labor would take you more time
2. Open the cardamum pods and crush them in mortar and pestle
3. Add all the ingredients into the mixing bowl (including crushed cardamom seeds and saffron
4. Mix all the ingredients well and whisk for 6 minutes at medium speed to build the air into the mixture. Keep whisking till you get the consistency of a soft serve ice cream. Taste the mixture now, and adjust flavouring as per your preference.
5. Once you have the right consistency, pour the mixture to a freezer safe container. Pop this into the freezer for 4 to 5 hours
6. In about 5 hours, the ice cream would have set. Expect a soft scoop ice cream texture. Just cozy up in the couch and enjoy this yummy desert!

Recipe Notes

You may adjust the ingredients based on your taste and dietry restrictions.

 

I have not added any nuts. You may add some if you please