Mango Matka Kulfi

Name: Mango Matka Kulfi
Total time: 1500 s
Yield: 4–5 servings
Ingredients: 2 ripe mangoes; 1 pinch salt; 1 cup fresh cream (such as heavy cream) (about 240 ml); 3 tablespoons sweetened condensed milk (about 45 ml); 3 tablespoons milk powder (about 24 grams); 1 teaspoon cardamom powder; A few strands of saffron

Madhu Jain @Madhujain

surat gujaratbirthday 🎂 10th may

During the summer, there's nothing like enjoying mango kulfi. Today, we're bringing you a quick and easy recipe for the most popular summer treat: mango kulfi.

Madhu Jain @Madhujain

surat gujaratbirthday 🎂 10th may

During the summer, there's nothing like enjoying mango kulfi. Today, we're bringing you a quick and easy recipe for the most popular summer treat: mango kulfi.

Saved

Ingredients

20–25 minutes

4–5 servings

2ripe mangoes
1 pinchsalt
1 cupfresh cream (such as heavy cream) (about 240 ml)
3 tablespoonssweetened condensed milk (about 45 ml)
3 tablespoonsmilk powder (about 24 grams)
1 teaspooncardamom powder
A fewstrands of saffron

Saved

Steps

20–25 minutes

1

To make mango kulfi, first take 2 ripe mangoes.
Wash and peel the mangoes.
Cut the mangoes and scoop out all the pulp into a bowl.
Place the mango pulp in a blender jar.
Blend the mango pulp until you get a smooth paste.
Soak a few saffron strands in warm milk in a separate bowl.
2

Add a pinch of salt and the cream (you can also use homemade malai if you prefer).
Blend the cream until it becomes fluffy.
Add the mango pulp, cardamom powder, saffron-infused milk, and milk powder.
Blend everything together again.
3

Fill kulfi molds or small clay pots (matkas) with the kulfi mixture.
Garnish with mango chunks.
4

Cover the tops of the pots tightly with foil or plastic wrap and secure with a rubber band.
Place all the kulfi pots in the freezer for 5–6 hours.
5

After 5 to 6 hours, remove the kulfi from the freezer.
Your mango matka kulfi is now ready to enjoy.
6

Garnish with a few saffron strands.