This is a special post as my blog completed 1 year a
My adorable nephew turned one, and I HAD to bake a cake and decorated with homemade fondant,
Had a bakers night out with my dear friend Mads
|Mads & I made 50 cupcake toppers and the main cake in the time we had left from a lot of chitchat and fun!|
Went to Coonoor stayed with M's cousin and his family and also re-lived some wonderful memories from my childhood,
|Left: The house where my aunt lived for some 20 years before she moved , Right bottom: M's cousin's family and our family.|
Sorry no pictures here! All the food was eaten very promptly...
It is better late than never. A special occasion deserves a special treat and I can't possibly think of anything more apt than mango! It is
Recently for a get together with a some friends I decided to make mango kulfi, I had a tin of mango and a lot of pistachios sitting in my pantry. Also, because I got a set of kulfi moulds along with a funky stand. Ever since I got back from India I have been wanting to make it and with the weather being so terrible right now... seems like the perfect time to cool off with mango kulfi + I have been drooling at my very dear friend DK's Mango kulfi since the day she posted it. I made some changes with an addition of a surprise ingredient. This was a super simple recipe and the recipe contains ingredients that are there in you kitchen mostly.
P.S - Will sell husband for mangoes!
Recipe Adapted from ChefInYou
( I doubled the recipe, since it had to serve 10-12 people)
5 cups Whole milk
1/2 cup Milk powder
1 cup Condensed milk + more to eat of the tin!
1/2 cup Sugar ( you can reduce the quantity if you like it less sweeter)
2 slices Bread, cut into small pieces & crumbs removed
2 cups Mango puree
Pistachios, skinned and chopped
- In a heavy bottomed pan heat the milk. Boil it on low heat so it reduces a bit.
- In a wide bowl place the cut bread pieces. Add enough milk to soak the bread pieces.
- Process the soaked bread in a blender.
- Once the milk has thickened a bit, add the milk powder, condensed milk,the processed bread and sugar. Give it a mild boil so it all comes together. Take off heat and set aside
- Allow it to cool to room temperature.
- Add the mango puree and mix it together.
- Add the Pistachios and mix well so it spreads evenly.
- Pour into moulds. and freeze overnight. Set it on the counter for 5 minutes before serving.
Since I had only 6 moulds. I filled 6 moulds and the rest I poured into a 8x8 Inch square pan. That made it easy for every one to make a serving size of their choice. Everyone loved the kulfi so much that every one had a second serving. I have made DK's original recipe before and the addition of the bread definitely helped the texture of the kulfi. It was much softer to bite into. And I loved the addtion of pistachios, it was a lovely contrast and pistachios reminded me of the traditional kesar-pista kulfi.