Mango Ginger Kulfi

As much as I love kulfi, I would say that without any doubt that this is THE best kulfi, bursting with summery flavours perfect in the hot months!

Plenty of cream gives this kulfi a heavenly creamy and divine taste.

The rich sweetness and delicate aroma of Alphonso mangoes and the sharp bite of heat and spicy sweetness of ginger candies gives its own touch which makes this kulfi so unique !

Kulfi is a popular flavoured frozen dessert made from milk which originated in South Asia and is popular throughout neighbouring countries in the Middle East. It has similarities to ice cream in taste, texture and preparation. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Thus, it is usually considered a distinct category of frozen dairy-based dessert. Traditionally in India, kulfi is sold by street vendors called kulfiwallahs who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka", filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom etc. Often it is served as Falooda Kulfi which is kulfi with rice noodles, rose syrup and other ingredients. Popular flavors include pistachio, mango, vanilla, and rose. (source : wikipedia)

I might be little late here to post a mango recipe as the mango season is almost coming to an end, however this recipe can be made with ready made mango pulp or any other types of mangoes too. Kulfi is usually made from milk which usually boiled for several hours, but this sneaky version is made with condensed milk, so all the hard labour has been done for you, same time and NO compromise on taste

You will need :-

• one can of condensed milk (375 g)
• 300 ml double cream
• 250 ml fresh mango pulp
• 2 tbsp fresh ginger juice
• 4-5 ginger candies finely chopped ( I used homemade )
• Few mint leaves for garnishing

Method:-
Place condensed milk, mango pulp, ginger juice and ginger candies in a big bowl.
Mix it well and leave it aside.
Gently whip up the cream till hold it's shape , then fold it into the mango mixture.
Pour it into kulfi moulds, small ramekins or metal tray.
Cover with cling film then set in to freezer.
Let freeze more than 6-7 hours or till set.
When ready to eat let the kulfi mould stand outside the freezer for 4-5 minutes before.