Stuffed Mango kulfi recipe
Creamy and delicious mango stuffed kulfi. Garnished with pista.
Prep Time10 minutes mins
Cook Time30 minutes mins
Freezing Time7 hours hrs
Total Time7 hours hrs 40 minutes mins
Course: Dessert
Cuisine: Indian
Keyword: ice cream, summer
Servings: 2 People
- 2 Mangoes
- Rabri
- Pistachio for garnishing
- few strings of saffron for garnishing
Ingredients for Rabri Recipe
- 1 litre full cream milk
- Cardamom seeds powder (elaichi dana powder)
- 2 table spoon sugar
- some Almonds for garnishing
- pistachio for garnishing
Make rabri for kulfi
Boil the milk first in the non stick pan.
Lower the flame and boil the milk until it thickens.
Keep stirring it after few minutes.
When the cream (malai) shows in the milk. Keep aside in the corners of the pan with the spoon. And stir the milk.
Keep aside the cream (malai) in the corners until the milk reduced to half.
Add few pinches of cardamom seeds powder for flavour.
Rabri is ready for the stuffed mango kulfi.
If you want to have rabri for sweet dish. Then keep stirring the milk until it reduced to 30%. You will see the grains in the milk and cream on it.
Rabri for sweet dish is ready. Chill it and serve it.
Prepare mango for kulfi
Cut the top (crown) of the mango. and keep aside it for later use.
Insert the knife carefully all around the seed of mango.
With the help of spoon remove the seed of mango.
Place the mango on a bowl in standing position.
Steps for making stuffed mango kulfi
Put the rabri inside the mango.
Put the top part (crown) of mango on top of it and close the mango.
Freeze the mango for 6-7 hours.
When mango is freeze properly. Peel the skin of mango with peeler or knife.
Cut the mango kulfi in your desired shape and size.
Serve in serving plate and garnish it with chopped pistachio, kesar and badam .
Your mango stuffed kulfi is ready
You can add chopped pistachio, almonds etc in the milk at the time of making rabri. It will create a good taste.
For the experiment purpose, you can fill this rabri in kiwi, apple, pineapple etc. Try these and share your experience with me.