Mango Kulfi Recipe - Culinary Shades (2024)

FAQs

What is the composition of kulfi? ›

According to PFA Act (1955) kulfi is a frozen milk product prepared from cow or buffalo milk and / or a combination thereof. The minimum requirements of ice-cream, kulfi and chocolate ice-cream are as, T.S. 36% fat 10% protein 3.5% and 0.5% stabilizer.

This quick mango kulfi is made with whole milk, sweetened condensed milk, cream and of course mangoes. Add mangoes which will yield a smooth non-fibrous pulp. I used two varieties of Indian mangoes – kesar and alphonso mangoes. Hence the color of the kulfi is a pale yellow.

Traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Newer flavours may include apple, orange, strawberry, peanut, or avocado. Unlike ice cream, kulfi is not whipped, which results in a solid, dense dessert similar to frozen custard.

At least since 13th Century, summer drinks like sherbet were chilled using the ice and snow procured from the Himalayas, but it was the Arab technique of employing saltpetre to make ice that the imperial cooks used to prepare kulfi – by freezing a mixture of condensed milk, pistachios and saffron.

T0 control sample of Kulfi mix was standardized to 10% fat, total solids 42.5%, sweetener 15%, 0.3 % of stabilizer and emulsifiers.

Your kulfi might have a gritty texture if it's been frozen then unfrozen, a process which forms large, gritty ice crystals in the kulfi ice cream. To prevent this, freeze the kulfi in single-serving molds so you don't have to freeze and un-freeze a big batch of kulfi each time you serve up a scoop.

The rationale behind this technique is that when containers filled with kulfi mixture are immersed in this ice-and-salt solution, they remain solid and do not melt. Moreover, the user clarified that the temperature of this solution, the result of the salt-ice blend, drops rapidly.

Ingredients. Milk Solids, Sugar, Cashews (0.8%), Pistachio Nuts (0.2%), Emulsifiers (INS 471, INS 433) and Stabilizers (INS 466, INS 412, INS 410, INS 407a, INS 415). Food Allergen: Contains Milk and Nut.

Which is the best kulfi flavor? I have had saffron kulfi aka kesar kulfi, pistachio kulfi, kesar pista kulfi, badam (almond) kulfi, caramel kulfi, malai kulfi etc. They are all delicious but I LOVE Kesar pista kulfi.

Kulfi is kind of ice cream dessert that originated in India from 16th century. Sometimes the kulpi is called "traditional Indian ice cream".

How do you prevent ice crystals in kulfi? ›

The milk is further thickened by adding cornstarch (corn flour) which helps to thicken the kulfi mixture faster, stabilize & minimize the ice crystals.

And despite kulfi tasting more indulgent than other frozen desserts, you don't need to worry about your calorie intake. It has HALF the calories, fat, and sugar of traditional ice cream: For example, each 1.6 oz kulfi bar contains only 7g of sugar and 80 calories.

The ice is supplemented by adding salt to it because when added to ice, salt brings its temperature to below zero degrees. In other words, this harmless chemistry affords the kulfi carrying vendors a cheap way of maintaining the temperature of kulfi chamber close to zero degrees for a lot longer.

Creamy and Rich Pakistani Malai Kulfi, a delightful milk-based ice cream originating from Pakistan and North India, is a true indulgence. The process involves simmering milk until it thickens, and then adding condensed milk and other ingredients for added creaminess.

Though kulfi and ice cream are both frozen treats, they have some key differences. Unlike ice cream, which often uses eggs to add creaminess and stability, kulfi is made using only full-fat milk. This cooking method makes kulfi more stable than ice cream, so it's not as airy and doesn't melt as quickly.

The mixture of salt added to to ice is called Freezing Mixture. Melting of ice decreases when salt is added to it. It is used to make Kulfi because the salt does not allow the ice to melt quickly and hence makes the Kulfi be frozen for a long period of time.