Vij’s Mango Kulfi

10 Jun

From Vij’s Indian Cuisine Cookbook

1 c. whipping cream
6 c. whole milk
1 Tbsp white rice flour
4 Tbsp sugar
0.75 c. Alphonse mango pulp (I made my own pulp using organic mangoes, need to add 2 more Tbsp sugar)
0.75 c chopped pistachios (I chopped and toasted raw pistachios bought from the bulk section, make sure not to burn your nuts, or the whole dish will taste burnt)

“In India, kulfi, or Indian ice cream, is one of the most popular desserts. Street vendors sell it as popsicles, and five-star restaurants serve it as a fancy dessert… Once you have a good recipe for making kulfi, you can add almost any flavour. We add a bit of white rice flour to give the kulfi a slightly softer texture, and we find the rice flour also soaks in whatever flavour you choose to add. Since mango pulp is presweetened, remember that you may have to add more sugar if you choose another flavour of kulfi.

If you know that you’ll be making kulfi quite often, visit an Indian grocer and buy individual kulfi containers. They are cone-shaped tins with screw-on lids and they come in different sizes. Kulfi will keep frozen for up to 1 month in kulfi containers or up to 3 days in small ceramic bowls sealed tightly with plastic wrap. It is eaten frozen like ice cream, or served warm,which is how Vij’s wife likes it.”


In a heavy pot, combine cream, milk and rice flour with a whisk until smooth. Bring to a slow boil on med-low heat, stirring regularly. Once the mixture starts to boil, reduce the heat to low. Cook for 45 minutes, stirring regularly and scraping the milk that sticks to the side of the pot back into the mixture. As it cooks, the mixture will begin to thicken. When it is cream-coloured and has the consistency of whipping cream, turn off the heat and stir in sugar. Set aside to cool for 15 minutes. Stir in mango pulp (and pistachios, if desired).

Pour 0.5 cup of the mango-kulfi mixture into each of the 8 ceramic bowls or containers, wrap them tightly with plastic wrap, and freeze for at least 6 hours or up to 24 hours.

To serve, remove the kulfi from the freezer about 5 minutes before serving, just to soften it. Serve in the ceramic bowls, or if using the kulfi tins, place each one under warm running water for 30-45 seconds, then unscrew the lids and empty the kulfi into individual bowls — enjoy!!


One Response to “Vij’s Mango Kulfi”

  1. Sandi May 23, 2011 at 8:35 pm #

    This is the first recipe I’ve made from Vijs cookbook – it was quite time-consuming and I’m not sure it even worked. I had to keep fiddling with the stove-top temperature and ended up cooking it (and having to watch it) for an hour. It never “turned cream-coloured or thickened to the consistency of whipping cream” as the recipe specified. I pureed 3/4 c. canned, sweetened mango and when I froze it there was no mango taste at all. Basically, it tasted like bland ice milk although the pistachios had a nice flavour. Sadly, I ended up unfreezing it from my ramekins and throwing it out.

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