Posted by Kroocrew on Tuesday, December 28, 2010 Under: India
- 600 ml ( 2½ cups) milk
- 60 ml (¼ cup) milk powder
- 120 ml (½ cup) condensed milk
- 60 ml (¼ cup) sugar
- 240 ml (1 cup) non-fibrous mango pulp *
Canned fruits tend to be processed in a heavy syrup which is basically a 10-20% sugar solution. If using canned mango pulp check the sweetness before adding any sugar then estimate any extra sugar that you may need or prefer.
There are available pre-packaged ice-cream base mixes which contain the dairy products, fats and sweeteners generally in powder form, often softening agents and with or without additional flavourings. Plain mixes can be used by the time pressed food preparer or just because you enjoy this style. Specific instructions are usually on or in the package of these blends.
- Combine all the ingredients except the mango pulp in a pan and mix well. Bring mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.
- Add the mango pulp and mix well.
- You can set these in any container you want. Traditionally Kulfi ice-cream is set in special moulds.
- Pour the ice-cream into individual Kulfi moulds and freeze till set. Or you can wait till its half set and place an ice-cream stick in the centre of it. Return them to the freezer to set completely .
- Releasing the ice-creams is a universal process. Run the moulds under clean tap water until the frozen kulfi just gives. Pull the stick with the treat adhering and demolish.
- Kulfi isn't a soft ice-cream for a couple of reasons. The setting is done without mixing which was the traditional way of making a softer icre-cream and secondly there are no additional "plasticisers" added to the cream mix.
In : India
Tags: ice-cream kulfi mango dairy