Today we will make street-style mango malai mawa roll cut kulfi. To make this, we will not use sugar, mawa, condensed milk, milk powder, cornflour, custard powder, or cream. This is a very simple recipe that uses natural ingredients to create a rich and creamy dessert. Perfect for summer, this kulfi is a delightful treat for mango lovers!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Pour full cream milk into a pan and keep stirring until it thickens to half its volume.
In a bowl, add cashews and boiled rice, pour in the hot milk, and let it soak for fifteen minutes.
After fifteen minutes, blend the soaked mixture into a smooth paste.
Pour the thickened milk into the paste and cook for 5-6 minutes.
Add cardamom powder and mix well.
Let the mixture cool down, then pour it into a blending jar, add jaggery, and blend well.
Add pieces of mango to the blending jar and blend again until smooth.
Pour the mixture into glasses or kulfi molds and freeze for 7-8 hours.
Ensure you stir the milk continuously to prevent it from burning or sticking to the pan.
Use ripe and sweet mangoes for the best flavor.
If you prefer a smoother texture, strain the mixture before freezing.
You can use silicone molds for easy removal of the kulfi.
Can I use sugar instead of jaggery?
Yes, you can substitute jaggery with sugar, but jaggery adds a unique flavor and natural sweetness to the kulfi.
Can I skip the rice in this recipe?
The boiled rice helps in thickening and adding texture to the kulfi. You can skip it, but the texture may vary.
How long should I freeze the kulfi?
Freeze the kulfi for 7-8 hours or until it is completely set.
Can I use canned mangoes instead of fresh ones?
Fresh mangoes are recommended for the best flavor, but you can use canned mangoes if fresh ones are not available.
Is this recipe suitable for vegans?
No, this recipe uses full cream milk, which is a dairy product. It is not suitable for vegans.
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