Mango Kulfi

Mango Kulfi

Magical Mango !

The king of Fruits has arrived, much to the delight of everyone ! Along with this delicious fruit comes hot breeze and high temperatures. Nothing works better than some cooling ‘kulfi’ in this weather and nothing makes better home made ‘kulfis’ than wholesome Verka Milk. It is slightly time consuming but well worth the effort.



  • 4¾ cup Verka Milk (full fat)
  • 1¼ cornflour
  • 10-12 strands ‘kesar’
  • ½ cup thick mango pulp
  • ¾ cup diced mango pieces
  • 5-7 tbsp sugar
  • Seeds from 4-5 ‘elaichis’ (powdered)



  • Take out 1 tbsp milk in a small ‘katori’. Keep aside, then set up the rest of the milk on a high flame.
  • Boil the milk, lower the flame and allow it to cook for 15-20 minutes, stirring constantly.
  • Dry roast the saffron strands lightly on a hot pan, crumble and sprinkle on to the milk in the ‘katori’. Allow to infuse for 15 minutes.
  • Add sugar to the reduced milk, stir to dissolve and cook further for another 5-10 minutes.
  • Make a paste with the cornflour and 2 tbsp water, pour it into the hot milk and stir till thick,
  • Cool the milky sugar, add ‘kesar’ infusion, ‘elaichi’,pulp and diced mangoes.
  • Ladle the mixture into kulfi moulds and freeze till almost set. Drive wooden ice cream sticks into the center of each mould and freeze further till firm.
  • Un-mould by swiftly dipping each mould into a bowl water. Twist gently to remove and serve at once.


Note : Cook down the milky mixture very thoroughly. If you do not evaporate and reduce it, the ‘kulfis’ will be hard and crystallized. Dry roast the saffron very briefly. It must not get burnt.