No Way Its Fat Free Sugar Free Mango Kulfi Recipes
NO WAY IT'S FAT FREE SUGAR FREE MANGO KULFI
I made this recipe up after searching the internet for Fat Free Kulfi. It is based upon the recipe by Monica Bhide, from her book The Spice is Right- Indian Cooking for Today. You can find the original recipe at fabulousfoods.com.
Provided by Shannon Holmes
Categories Frozen Desserts
Time 4h5m
Yield 17 pops
Number Of Ingredients 5
Steps:
- Blend all ingredients in blender.
- Pour evenly among 17 ice cream pop molds and insert sticks.
- Freeze at least 4 hours.
- Betcha can't eat just one, I couldn't.
MANGO KULFI RECIPE
Make Indian no-cook Mango kulfi made with fresh mangoes, condensed milk and cream. This frozen summer dessert is delicious and easy to make.
Provided by Swasthi
Categories Dessert / Sweet
Time 5m
Number Of Ingredients 6
Steps:
- Soak kesar or saffron in 2 tbsp hot water. This is optional.
- Wash and peel mango. Chop them to cubes and add to a blender jar.
- Add chilled cream, saffron, condensed milk and cardamom powder to the jar.
- Blend on a medium speed until smooth. Stir in the chopped pistachios, reserving some for garnish.
- Transfer to kulfi moulds or steel cups or Popsicle moulds.
- Cover and freeze them overnight or until set.
- Rub the moulds in between your palms or dip them in a bowl of water. You can also keep them under running water.
- Gently loosen and remove mango kulfi. Garnish with crushed pista. Serve immediately.
Nutrition Facts : Calories 412 kcal, Carbohydrate 38 g, Protein 5 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 102 mg, Sodium 87 mg, Sugar 35 g, ServingSize 1 serving
QUICK MANGO KULFI
Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned. The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt. This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It's a recipe that has no fixed season, that takes no time to mix up and that comes straight from my mother. She made it all year long when I was growing up, to hold us over in the lonely gaps between trips to see family in India. It's inauthentic - and delicious.
Provided by Tejal Rao
Categories ice dishes, dessert
Time 10h5m
Yield Serves 12 (more with small-size molds)
Number Of Ingredients 6
Steps:
- In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen. Dip the outside of the pan in warm water, just long enough to release the kulfi. After you've used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you're using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 82 milligrams, Sugar 29 grams
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