Stuffed Mango Kulfi

-







Youtube Video link



Hello, I am sharing beat the heat recipe of stuffed mango kulfi. Its kind of kulfi using mango.
Its one of trending kulfi version enjoyed with mango flavour.
Its has both crunchiness of ripe and frozen mango outer layer and soft chilled kulfi in mid.
Very yummillicious enjoyed in the summer. It is very much enjoyed by my little tiny tot. He is great fan
Icecreams and Kulfis, in-fact all kids are. So why don't try something with mango.


Ingredients - 

1. Alphonso Mango - 4 Pieces (Fibreless Mango)
2. Full cream milk - 1 Litre
3. Cashews - Half Cup
4. Almonds - 15-20 Pieces 
5. Sugar - 5 Tbsp
6. Cardamom powder - 1 Pinch 
7. Saffron - 1 Pinch
8. Pista for Garnishing



Recipe - 
  1. Take fibre less little less ripe mango like Alphonso
  2. Cut and remove the top part 
  3. Slit the seeds till end with help of knife 
  4. And remove the seeds slowly with help of kitchen tong
  5. Now scrap the seeds for pulp and pour back in the mango shells
  6. Cover the mango Shell with top peel 
  7. Freeze for 2-3 hours in deep fridge
  8. Boil 1 cup of water in sauce pan
  9. Add 15-20 almonds in it for 2 mins till their peels loosen up
  10. Strain the almonds and cool
  11. Remove the almond peel and pat dry them
  12. Take mixer jar 
  13. Add 1/2 cup cashews
  14. Add peeled almonds
  15. Pulse grind dry fruit in coarse powder
  16. Transfer in jar and keep aside
  17. Boil 1 L full cream milk in heavy bottom sauce pan
  18. Stir consistently with paddle to avoid sticking to the bottom
  19. Add 1 pinch of cardamom
  20. Add 1 pinch of saffron
  21. Give a mix
  22. Add 4 Tbsp of dry fruit powder
  23. Stir well and boil till milk reduces to half
  24. Now add 5 tbsp of sugar 
  25. Stir nicely
  26. Boil till sugar melts
  27. Cool the mixture to room temperature
  28. Take out the frozen mango
  29. Remove the top peel 
  30. Pour the kulfi mixture in the mango shells 
  31. Keep the kulfi stuffed mango in upright position using cup or seal glass
  32. Fridge them overnight
  33. Take out frozen mango kulfi 
  34. Slice them 
  35. Serve with garnishing with pista and dry rose petals
  36. Enjoy chilled sweet stuffed mango kulfi



Lets see some key Points in preparation -   
1. Use little less ripe any fibre less mango variety
2. Slit & separate out the mango seeds till end with knife and make sure should not cut the peel
3. Boil almonds to remove peels easily
4. Coarsely pulse grind the dry fruits to avoid release of oil
5. While boiling milk mixture keep stirring to avoid sticking to bottom
6. Keep the mango upright while filling kulfi mixture and freezing
7. Freeze overnight & then slice them and garnish with pista & serve 
Please watch full video and try it and share your experience in comment section of the video.
And do not forget to like, share and subscribe my channel for more upcoming video's.

I will be back with another video soon. Till then happy cooking and food time with your loved ones.
Thanks for your love and appreciation.
 
#StuffedMangoKulfi #MangoKulfi #Kulfi #IceCream #MangoRecipe
#KulfiRecipe #IceCreamRecipe #MilkRecipe #IndianRecipe #BeatTheHeatRecipe #SummerRecipe 
#VegRecipe #DessertRecipe #HealthyRecipe #ThandaThandaCoolCoolRecipe #FrozenDessertRecipe #BehealthyRecipe  #IndianFoodRecipe #HealthyRecipe #IndianVegRecipe  #GoodToEatRecipe #IndianRecipe #IndianDrinkdish #Homemadefood #cookwithdeepa #maakirasoise.deepa

Comments

Post a Comment

Popular posts from this blog

Chenna pais/Rasmalai

-
Image
Angoori rasmalai is an Indian  dessert  consumed mainly in  India , as well as in  Pakistan  and  Bangladesh .  Angoori derives its name from Angoor which is  Hindi  for grape, signifying the shape and form, and also alluding to its sweetness.  The name  ras malai  comes from two words in Hindi:  ras , meaning "juice", and  malai , meaning "cream".  The dessert is made from  cottage cheese  which is then soaked in  chashni , a sugary  syrup , and rolled in fine sugar to form grape-sized balls. Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of  chhana  soaked in  malai  ( clotted cream ) flavoured with  cardamom . It is cooked in  sugar  syrup and  milk  with  saffron ,  pistachios  and  kheer  as stuffing. [3]  Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream. Ras malai  or  rossomala
Read more

Sarson Ki Saag Wali Daal/Lentile With Mustard Leaves

-
Image
I had got mustard leaves from my local vendor but he gave in large quantity that i was unable to use just in Sarson da saag, so i thought of trying it with daal same like palak wali daal. I tried it and it came out very nice, crunch in the taste and the rawness of mustard added a new taste or call Tadka to the flavour. My guest also liked it too much and they said they will try to cook it at home if mustard leaves are available. Let's move to the recipe now. Ingredients: 1. Sarson ka saag - 1 cup (Cleaned, washed and chopped) 2. Panchratan daal - 1 Cup (Toor, moong, masoor, chana daal and urad in small quantity) 3. Onion - 1 piece (chopped) 4. Green chilli - 1 Piece (Chopped) 5. Garlic chopped - 1 Spoon 6. Garlic chopped - 1 Spoon 7. Tomato - 1/2 piece (chopped) - optional 8. Whole cumin seeds - 1 TBS 9. Bay leaves - 2 piece 10. Whole red chilli - 2 piece 11. Turmeric powder - 1 TBS 12. Red chilli powder - 1/2 TBS 13. Jeer powder - 1 TBS 14. Pepper powde
Read more