It’s been ages since I have worked on a 3B2B series for the blog. Somehow, my drafts have been dwindling and I haven’t been getting three posts that would fit into a theme, so I had thought to give the series a rest. 😉 But this month, because of the heat wave, I ended up making two back to back frozen desserts and one was staring back on me from my drafts, so bingo! I had three posts ready to be give a little life to that series. As you may have guessed, you will get to see three back to back ice-creams or frozen desserts, whatever you would like to call it, to beat the blazing summers!
Last month, B traveled home for a few days and he came back with a whole lot of luggage, including mangoes and jack fruit. I am sad to declare that the jack-fruit had to be thrown… It got spoiled before it could even ripen! *where is the cry emoji?* The weather was very unpredictable and it ended up partly spoiling the mango batch I received too. We would just cut up the spoiled portions and eat the rest just to finish it off. That was the time I decided to save up some of the batch to make these delicious Kulfis. Plus it would also put my kulfi molds into use. My colleague had got it for me from Mumbai on my request and I allowed it to hatch in my pantry for almost two years!
Usually Kulfis involve cooking down the milk till it becomes thick, like I have done in my attempt at making Kesar Pista Kulfis – which are in fact awesomely delicious! I also have an Easy Kulfi, which is a little more easier to make. But this recipe is even more simple. All you need to do is to blitz all the ingredients, pour into molds and allow it to set. Can it get any simple? I had seen this method in a video online and just decided to try it out with these mangoes.
The recipe is as easy as grind and freeze. There is no beating of whipping cream or anything to do with it. The nuts give the richness to the kulfi and the cardamom and saffron gives it a lovely spicy kick. I just hoped the mangoes I used were smooth. They were the fibrous type, so you can see from the pictures that the kulfis weren’t smooth. But these mangoes were so sweet that I didn’t even have to add much condensed milk for sweetness. Rasha really enjoyed the kulfis but Azza kept complaining about the “hair” in it. 😕 All the 10 that I had frozen was finished off in 2 days, including myself. I enjoyed one kulfi by giving up my fruit, almonds and milk for the day. Hehe… what all adjustments we make for a diet! Off to this super simple recipe…
- 1 packed cup mango slices
- 2 heaped tbsp pistachio kernels
- 2 heaped tbsp cashew nuts
- ¼ tsp cardamom powder
- A fat pinch of saffron
- 175 ml tin evaporate milk
- ½ tin condensed milk (as per required sweetness)
- 150 ml cream
- In a blender, grind the mango, nuts, cardamom and saffron. Add the rest of the ingredients and blitz till smooth.
- Pour into kulfi molds or popsicles - I poured them into 6 kulfi molds and 5 popsicles - and freeze for two to three hours till frozen.
- For serving, keep out for five minutes, push out of the mold and enjoy!