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Homemade mango kulfi served in galvanized metal tray
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Mango Kulfi {Without Condensed Milk/Khoya}

This homemade mango kulfi is rich, creamy, and luscious. It is made with simple ingredients like milk, sugar, powdered milk, fresh seasonal mangoes, saffron, and cardamom.
Course Desserts
Cuisine Indian
Keyword Kulfi Without Condensed Milk, Kulfi Without Cream, Mango Kesar Kulfi, Traditional Kulfi
Prep Time 10 minutes
Cook Time 50 minutes
Freezing time 8 hours
Total Time 9 hours
Servings 8 mango kulfi's
Calories 156kcal
Author Freda Dias

Ingredients

  • 4 cups full-fat (whole) milk, 1000 ml
  • 1/3 cup milk powder or milk-mava powder, approx 42 grams
  • 1/3 sugar, depending on the sweetness of the mangoes, 80 grams
  • 1 tablespoon coarsely chopped almonds, 7 grams
  • 1 tablespoon coarsely chopped pistachios, 7 grams
  • A small pinch of saffron
  • 1/4 teaspoon cardamom powder
  • 1 cup fresh mango pulp

Instructions

  • Add milk into a heavy-bottomed pan.
    Milk poured into a heavy bottomed kadai
  • Add milk powder to a bowl, transfer about 3 to 4 tablespoons of milk from the pan, and mix with the milk powder to make a slurry. Set this aside.
    Milk powder slurry
  • Switch on the heat to medium, and bring the milk to a boil, stirring occasionally in between.
    Milk brought to a boil
  • Once the milk comes to a boil, reduce the heat to medium-low, cook, stirring frequently, until the milk reduces to half of its original quantity, i.e from 4 cups to 2 cups.
    Milk reduced after 30 minutes
  • Add the sugar, crushed saffron strands, milk powder slurry,  chopped nuts, and mix well and cook for another 10 minutes over medium-low heat, or until the mixture is thick and creamy. You should end up with about 1 and 3/4 cups of thickened and sweetened milk.
    Add sugar, milk powder slurry, saffron, and nuts
  • Add the cardamom powder, mix well, and switch off the heat.
    Cardamom powder added to reduced milk
  • Let the milk cool completely to room temperature.
    Kulfi mixture transferred to a measuring jug to cool down
  • Add the mango pulp to the reduced milk mixture, and mix well.
    Mango mixed with the kulfi base
  • Pour in kulfi molds or popsicle molds.
    Kulfi mix poured in molds
  • Cover with aluminum foil. Insert a stick through the foil, and freeze the molds for 8 to 10 hours.
    Molds covered with foil paper, with a stick inserted through the foil
  • To serve, dip the mold in warm water for a few seconds, pull it out gently to release it from the mold.
    Release the kulfi from the mold

Video

Notes

This recipe makes 8 kulfi's using kulfi cones that can contain up to 1/3 cup. The yield might differ if you use other popsicle molds or disposable plastic/paper cups.
 
Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
 
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition

Serving: 1mango kulfi | Calories: 156kcal | Carbohydrates: 22.2g | Protein: 6.6g | Fat: 5.1g | Saturated Fat: 2.5g | Cholesterol: 14mg | Sodium: 80mg | Potassium: 232mg | Fiber: 0.6g | Sugar: 22.3g | Calcium: 216mg