For the third day of stuffed dishes, I have a dessert. Ever since I visited Kuremal in Old Delhi, I wanted to make fruit stuffed kulfis. And what a better day than a hot day on May! When I first read about the theme, my first dish of the choice was this kulfi. Sruti loves mangoes and kulfis, so I didn’t have any worry about how to finish it off. She was so happy to enjoy it for nearly a week (the mangoes were huge and she couldn’t eat more than one third of it a day) The technique of stuffing the mangoes with kulfi mix sounded tough and when I made it, it was indeed tough. The toughest part being removing the seed without slicing the mango. It was so slippery and I took nearly 30 minutes to remove seed from two mangoes.
Use a spatula so that you won’t pierce the skin of the mangoes. And be really patient. For the kulfi, I made a simple no cook mixture using condensed milk and fresh cream. I used one 250 ml Amul blue pack and used it for two mangoes and three small kulfis. The small kulfis are used in another yummy dish which I will be posting next week. As for the mangoes, freeze them over night or minimum 5 hours before serving. Use a cloth to handle the frozen mangoes. I didn’t use and I had my palms burning because of the cold for hours. And use nice sweet mangoes. When I made these, it was the beginning of the season, so the mangoes were not too sweet. I was a bit disappointed by that but my daughter didn’t mind. She just loved it. You can also add mango pulp to the kulfi mix so that it would be a double mango delight.
Mangoes – 3-4
Amul Fresh Cream – 250 ml
Condensed Milk – 1/3 cup
Saffron – a pinch
Broken Cashew Nuts – 3 tbs
Cardamom Powder – 1/4 tsp
In a bowl mix together cream, condensed milk, saffron, cashew nuts and saffron.
Chill until needed.
Slice the top of the mangoes.
Using a spatula gently separate the seed from flesh. Make sure that you don’t pierce the skin.
Remove the seed from the mangoes.
Place the mangoes on cups or tumbles to hold them still.
Fill them with the kulfi mixture.
Close it with the cut off top of the mango and wrap them up in cling film.
Freeze them for 5 hours or over night.
Once they are frozen, remove the cling film, use a peeler to remove the skin.
Slice it up into tiny pieces and serve immediately.
This was the one we got at Kuremal in Delhi
Fruit Mein Kulfi / Mago Kulfi Recipe
- Mangoes - 3-4
- Amul Fresh Cream - 250 ml
- Condensed Milk - 1/3 cup
- Saffron a pinch
- Broken Cashew Nuts - 3 tbs
- Cardamom Powder - 1/4 tsp
- In a bowl mix together cream, condensed milk, saffron, cashew nuts and saffron.
- Chill until needed.
- Slice the top of the mangoes.
- Using a spatula gently separate the seed from flesh. Make sure that you don't pierce the skin.
- Remove the seed from the mangoes.
- Place the mangoes on cups or tumbles to hold them still.
- Fill them with the kulfi mixture.
- Close it with the cut off top of the mango and wrap them up in cling film.
- Freeze them for 5 hours or over night.
- Once they are frozen, remove the cling film, use a peeler to remove the skin.
- Slice it up into tiny pieces and serve immediately.