Mango stuffed with Kesar Malai Kulfi

Mango Kulfi, Mango stuffed with kesar malai kulfi, How to make malai kulfi stuffed in mango

A much awaited tick off from my loooong to-do checklist. This Kesar malai kulfi stuffed in mango was fascinating me from a long time, and I got a chance to try it this mango season. As the may mango mania continues on my blog this summer too, I decided to treat my family with two frozen desserts this weekend. Saved a bit of this  kesar badam malai kulfi and stuffed it in deseeded mangoes. Ah! chunky frozen fruity creamy richness in each bite!!

Procedure to make Mangoes stuffed with malai kulfi:

  • Make kulfi ahead and freeze it till it is ‘near-set’. I used this kesar badam malai kulfi, you can use this mango kulfi recipe or any other flavour of your choice. Just make sure its almost set before stuffing in the mango.
  • Prepare the mangoes in the following way to set kulfi

Step by step procedure to prepare mangoes to set kulfi :

  1. Wash, clean and wipe mangoes (big and firm variety). Cut off the top portion so that  the superficial surface of seed at the top can be seen.
  2. Using a sharp pointed knife, stab and start making the outline around the seed.
  3. Feeling the seed with knife, trace the outline with up and down motion, carrying the knife deeper without piercing the opposite end.
  4. Once the cut is made around the seed, take a pair of kitchen tongs ( chimta) and holding the top portion of seed with it, twisting and rotating the seed gently without excessively squeezing the fruit, pull out the seed. If at any point you feel the seed is stuck and is resisting to come out, use a knife to trace the part and try again .

Chill  the prepared mangoes in the deep freezer for 10-15 minutes.

  • Using a fork or a hand whisk beat the near-set kulfi to form a thick paste. This way the ice crystals will also break up.
  • Now using a small spoon, stuff it inside the chilled mangoes. Tap the mangoes gently on the kitchen counter and continue to fill.
  • Once done, place back the top cut portion of the mango and freeze it in vertical position by placing it in a small bowl or a glass.
  • After 1-2 hours, using a vegetable peeler, remove the skin of the mangoes. You can also do this just before cutting and serving the kulfi, but the warmth of the hands will melt the kulfi too. Hence peeling is best done when the mangoes are chilled and frozen for a couple of hours. Make sure the peeler is sharp.
  • After  freezing for 6 to 8 hours or overnight, slice the mangoes with a sharp serrated knife and serve garnished with dry fruits.

Facebook Comments

Related Post

Coconut Chutney simple coconut chutney recipe, chutneys for dosa and idli, ragi dosa recipe, easy chutney recipes, no cook chutney recipe A simple coconut chutney,...
Tooty fruity bread   You are convinced that you are passionate about something if you think about it whole day and it doesn’t allow you to sleep at night. Yes, I h...
PINEAPPLE AND PHOOL MAKHANE KA HALWA Navratri recipes,How to make pineapple and phool makhane halwa, how to make pineapple and foxnut halwa, pineapple and foxnut pudding, easy and healthy...
Peas and Mint Rice- A refreshing summer lunch      Indian summer brings out lethargy in the most energetic of the people, and I for one dont need season or reason to laze around. We all want a no-...
Anjeer and Pista Pedha- for Durgapuja!! It's puja time again, and the millennium city Cuttack is all decked up. Pandals, music and festive fervour everywhere. The biggest celebration of ...
Angoori Rasmalai / Kheer Sagar Angoori rasmalai, how to make rasmalai at home, easy rasmalai recipe, kheer sagar recipe, Traditional Odiya sweets recipe, Ganesh Chaturthi special re...

neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *