“Theirs not to reason why,
Theirs but to do and die:”
Alfred Lord Tennyson
We spend a lifetime teaching the kids not to give in to temptation, not to be unreasonable. That there are lots of things in the world that one would like to do but self restraint is a virtue that needs to be exercised … blah blah blah. After all, we’ve been there, done that … and we know better! The lines from Tennysons ‘The Charge of the Light Brigade’, which we studied in school eons ago, flood my mind often, especially the word ‘reason‘! I really do like the lines now. Hated them in school though as they sounded like gobblygook then!
Food blogs these days are tempting, to put it mildly, and in some ways I am ever so glad to be the empress of the kitchen! No mother to tut tut at me while I succumb to temptation, no one to question why I cannot resist what I see, and no one to check my free run amidst pots and pans! One day, I fell into Spice Spoons blog post virtual trap, and saw the kulfi which was served in enviable shot glasses, coloured stirrers used as sticks. Predictably, I fell into a dreamy trance, knowing just where I was headed … ‘our’s not to reason why, ours but to do and die‘! I HAD to make the Shayma’s kulfi, a traditional Indian style of ice cream that needs no churning, is dense and creamy, and sublime to the very last bit.
While in the kitchen, here’s a sneak peek of our kitchen remodeling – a simple country style kitchen, with a warm wooded look that I love. Things are looking up finally, with work progressing at more than snails pace now. Still can’t bake as much, but have become quite passionate about frozen desserts … Fresh Cherry Fro Yo, Plum Fro Yo Popsicles, Peach-Ginger & Plum-Vanilla Granita to name a few. So the kulfi was one I could not let pass by. I sneakily bought a litre of low fat cream. A tin of condensed milk has been sitting with me forever because it wanted to be made into Dulce de leche but never quite got there. Figured this was destiny’s plan!
The pictures on Shayma’s post called my name, and I soon made them. The kulfi, a dessert which is very popular across the sub-continent, was absolutely divine. With the low fat cream, I didn’t need to simmer it for more that 15 -20 minutes, but I did err in that I forgot to give it the odd stir every few minutes, so it got slightly caught on the base of the pan. Didn’t matter because I got this beautifully burnt caramelized flavour … a little more apathy and I would have been crying over disaster. Take heed dear readers, don’t forget to stir!
The idea of using pistachios and almonds slightly ground or rather finely chopped in the blender is certainly novel. I’ve never heard of it before, and it’s quite genius. It helps thicken the cream, and distributes a beautiful nutty flavour though out the ice cream, making it almost luxurious, a royal serving! The teeny nutty bits get sort of soft with the cooking and plump up enticingly making the end result deeply satisfying.
I added some pureed mango to about a quarter of the batter after it was cooked and set some kulfis with half plain half mango mixture, others with a layer of mango etc. I used a variety of metallic moulds from my collection, and saw at Cherrapeno that silicon works well too. I had fun and the flavours were fabulous. This is a recipe I shall make often. Taking pictures was a downright pain as it was sweltering hot, cloudy and humid that day, but the taste made up for everything!
Mango Kulfi {Indian Ice Cream}
Adapted minimally from Spice SpoonServes 12-15 if using kulfi molds. {You will need a heavy-bottom pan to prepare this, otherwise the cream and sugar will stick to the base of the pan and burn.}1/2 cup almonds, skins removed1/2 cup pistachios, shelled; unsalted1 litre half-and-half {I used 25% low fat cream}300 ml condensed milk {about 2/3rd of a 400ml tin was enough for me}1 large mango, pulp pureed in blender till smooth, strained
Grind almonds and pistachios in a blender {not a food processor} by pulsing a few times. At the base of the blender, where the blade is, some of the nuts will turn into a flour like powder. This will help thicken the kulfi.
Place pan on medium heat on the stove. Pour in half-and-half.
Add almonds and pistachios.
As the temperature of the half-and-half rises, start adding in condensed milk. You will have to do this by a taste test. I used about 2/3rd of the tin. Once the mixture starts to bubble, turn the heat to low. STIR!!
A skin will form on top, just keep stirring it in. You will continue to stir for 20-25 minutes {one hour if using half and half} till the mixture thickens and reduces, becoming thick.
Allow to cool for 15-20 minutes. Add the mango puree to half, or the whole, and stir in to mix uniformly. Pour slowly into popsicle moulds {or shot-glasses}.
Place moulds/glasses in freezer. At the 30 minute mark when the kulfi has started to form, place popsicle sticks in each mould/glass.
Freeze overnight or for at least 8 hours.
To unmould, dip quickly in warm water.
Serve with a scattering of pistachios and almonds.
Don’t miss a post 
Also find me on The Rabid Baker, The Times of India
Also find me on The Rabid Baker, The Times of India
OMG! looks so good. The other day I made traditional kulfi with whole milk and reduced it to 1/3 which took almost 1 something hours. Half and half certainly reduces the time. I guess this week its going to be mango kulfi with frozen Alphonso pulp! Thanks for the inspiration ! 🙂
What pretty pictures, how elegant it looks! A great recipe for me as I don't often bake. Wonderful double makeover- both your blog (it seems to me?) and your kitchen.
I do remember Tennyson's poem, so long go…
Empress of the kitchen you are, and what a beautiful one at that! Vindee your pictures are always so stunning. I don't know how you keep keeping at it 🙂 I should learn from you.
Beautiful ice cream dessert!
I have never had that – it just looks fabulous!
you are the ultimate temptress! kulfi always makes me crazy and when you add mango to it – well you'll have me eating out of your hands. Just loving the way your kitchen looks Deeba!
I have never tasted kulfi yet!!! And it looks divine! I must make it asap! 🙂
Absolutely Bookmarked!
oooh, the new kitchen is certainly coming along Deeba. SO exciting! I love mango kulfi but have never attempted to make my own, I'll definitely try it out now that summer's on its way.
the kulfis look awesome Deeba.I also made Kulfi in the traditional way that took me quite long time. for half n half did you use Amul fresh cream? between the kitchen is something that I always dream. love rosewood furnitures and the warm look fo your kitchen.
Divine looking kulfi! That is a speciality I still have to try…
A great kitchen!
Cheers,
Rosa
The Kulfi looks so inviting .. n so does ur kitchen .
Enjoyed a virtual treat through ur lovely clicks !!!
Thanks for visiting my space . It was surely an honor to see such warm comments from u .
Regards
Smita @ Little Food Junction
thanks for the honourable mention, darling girl- love your twist on this with mango pulp. as for your kitchen- wow wow wow wow! i adore it. it's gorgeous. love, shayma
This looks amazing Deeba! Can't wait to try out the recipe. 🙂
Your kitchen is beautiful! I love the light. And, this dessert is definitely a tempting one. The nuts look delicious with it.
That looks wonderful. I have never had this but I'm so tempted to try now. Great pics.
I love kulfi and there is a little restaurant near us that makes their own and with ground pistachios and it is amazing! Yours looks perfect and I can't wait for that kitchen to be done with! I want to see it!
Kulfi has been on my to-do list for a while.. I think I really must get to it.. Your looks sooooo decadent Deeba!!!!
I've missed reading your spirited posts, Deeba — hope you've been well! Happy kitchen remodel, too (as much as it can be happy when it's over, right?) It looks fabulous, and this spiced ice cream looks delicious. I used to make something frozen with Pet milk when I was a kid. I just may treat myself 🙂
Un kulfi de mango no lo conocía, esto se ve estupendo. Saludos
I'd love to try this, Deeba. I have both almond flour and (believe it or not) pistachio flour. And all you had to say was condensed milk to catch me in your web. My favorite ingredient. Love this combo.
Your kitchen is going to be spectacular!
It's cold and rainy and winter is coming here in Canada, but these just look so good! I'd eat them on a cold day no problem! I love mango and pistachios together, amazing flavour combo!
Im in LOVE with the kitchen 🙂 and the kulfi too
As always, your photography & recipes are so beautifully done.
This sounds dreamy! I love kulfi should try this. Oh I also made some gorgeous pistachio ice cream from Jeni Britton's basic recipe. Have a feeling you could take that base to heavenly heights!
Here's it 🙂 And your'e welcome ;p
http://magpiesrecipes.blogspot.com/2010/08/jenis-splendid-pistachio-ice-cream.html
this looks so delicious!
what a creamy, dreamy dessert..recipe saved! 🙂
I like your kitchen a LOT..it's beautiful!
Deeba, Love your recipe for this decadent kulfi!!! I have never attempted to make kulfi but now I think it's time! Your kitchen looks gorgeous, love the rich mocha look of the cabinets!! 🙂
Divine. I love your a little bigger than usual Kulfi. Thats for me. Have you ever tried making Faludas?
My Mum adds little nuts, round shaped…I forget the name though. I don't get them here so resort to pistachios and almonds. The texture of your Kulfi is so perfect. So want to reach out and touch…
Aww Deeba love yr kitchen its beautiful…worth the wait i'd say…Mango Kulfi..gotto try it next summer
Looks delicious – am going to try it tomorrow…
I am becoming the grt fan of you day by day…I am truly in love the way you write…The snaps are always so inspiring to learn a lot about photography…..the kitchen looks awesome..I also have a dream to own a kitchen like that but it's only possible when I am fully settled somewhere….lets hope the dream comes true soon….the kulfi looks amazing….
Love your mango kulfi but the pictures of your kitchen had me pause. It is gorgeous. I still remember my kitchen remodeling project about this time last year. When it's all done, you'll be the happies Kitchen Empress in the world. Wishing you lots of happy cooking and baking moments in your new kitchen, Deeba. Enjoy!! :o)
Dear Deeba I love mangoes Ice Cream and this mango kulfi look awesome, lovely pictures dear, and your kitchen look beautiful!huggsxoxoxoxoxo gloria
Wow! How can I miss this post of your's Deeba? The photographs are stunning and I always adore your food styling. I make kulfi almost the same way but have never tried adding mango pulp. Will give it a try.
I also came to thanks you for your kind words over at my space. I admire your photography and blog so much that when such words come from you it blows my mind (and my husband doesn't get dinner that night :-).
Love!
Easy to tell but so difficult to put in practice with kids with the delights available daily.
This mango kulfi is a good example of something irresistible 🙂
Cheers,
Gera
Beautifully presented and SO delicious, Deeba! 🙂 I love the pretty little molds and the addition of pistachios makes me smile. 🙂 I do love Tennyson's work. 🙂
Excellent. Not only the content of the blog posted by you. But also eye catchy and lip smacking pictures.
Your kitchen looks amazing, so jealous 🙂 What a wonderful treat these are, and the photos and presentation are fantastic…
I love this recipe!! So lucious, and great flavours. Its truly impressive.
I'm not a huge fan of Kulfi but have been meaning to try making it anyway. Your kulfi looks gorgeous and all your photos are very inspiring as always!
The pictures tells the initiative taken by you to post the blog.
Deeba I love reading what you're upto in the kitchen and your pictures are beautiful too. Quick question for you: In your recipe for the mango kulfi, at what point does the puree go in? Do we add it to half and half and stir along or after the whole mixture has cooled?
Thank you for updating the recipe Deeba.. :). I'm going to be making this next weekend.
I love kulfi, the chopped nuts look wonderful!! The kitchen seems to shaping up pretty well, and I am soo envious of the size!!!
Nice site, keep up the good work!
Hi Deeba,
A truly YUMMY dessert ! Mango, nuts and cream what else can a dessert ask for 🙂
I am going to make this kulfi tomorrow, before that I would like to confirm whether
1 litre half-and-half {I used 25% low fat cream} => means only a litre of 25% cream or are we using 500ml milk and 500 ml low fat cream ?
Looking forward to your reply,
Thanks
P.S.Lovely pics !!!!! The sponge cake that I tried from your blog came out fab ! My husband and friends simply loved it (I made it into a cherry mascarpone pastry). I must say that your cake presentations are very inspiring for an amateur cake baker like me 🙂
Deeba, A batch of these are freezing in my fridge as i write and if the mixture is anything to go by, the kulfi is delish! just the right hint of mango and amazingly tasty. I skipped the almonds and went all out with pistachios. just WOW! Will repost in my blog soon too! 😀 Do take care! Hugs!
If I use mango puree (from a tin) instead of using a mango, how much puree should be used? A cup or so?