The Mango Season is Not Yet Over…Why Not Try Mango Kulfi Before The Season Ends !
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The season of mangoes and summer coincide in India. For foodies, mango season offers sweet, savoury and spicy treats that are prepared as part of various cuisines both in its ripe and raw form.
There are so many options to keep your sweet tooth satiated,
if you are one extensive sweet lover.
While the mango season starts during early March, the yield
mostly enters the fruit market by mid or last week of April. The peak season
being end of April to end of June, there are some parts in India where mangoes
are found until at least mid of August.
Kulfis are the best thing in summer. Well, who said kulfis
are not to be enjoyed while it is raining?
Before you actually start with boiling and stirring the
milk, there are 3 preliminary preparations you should be ready with for the
flavour.
Firstly, soak few saffron strands, almond & cashew in
warm milk. Allow the setting for at least half an hour and then crush them all
together in a blender making a smooth paste.
Secondly, take a small quantity (say about one spoon) of
corn flour and mix well in about half cup of milk. Make sure there are no
lumps.
And then, peel a ripe mango, de-seed and then blend the
mango pulp into smooth puree.
Keep these entire aside for the time being.
Now, take a wide thick bottomed pan and add full fat milk to
it. Heat until it boils and then simmer the flame to continue for prolonged
time.
Keep stirring. You will see milk solids forming at the
edges. Scrap the edges and add the
thickened milk back.
Add sugar, cardamom powder, and the blended paste of saffron-almond-cashew.
Mix well and keep stirring without any interval.
When milk attains half its original quantity, add the paste
of corn flour & milk. Add little by little by stirring continuously making
sure that no lumps are formed.
Continue heating over a low flame.
When the desired consistency if attained, switch off the
flame and add mango puree. Mix well and allow cooling.
When it cools down to room temperature pour it into small
containers and freeze.
Leave for about 8 hours in the freezer to achieve hardness.
Then, remove out and cut into small discs.
Serve chilled lip smacking Mango
Kulfi.
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