Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mango rabdi kulfi. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Add crumbled mawa and cook till done. Mango kulfi or mango ice cream is prepared by stuffing rabri inside the whole mango and then freezing it. This looks really amazing and even the taste is superb.
Mango Rabdi kulfi is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mango Rabdi kulfi is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mango rabdi kulfi using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mango Rabdi kulfi:
- Take 1 litre full cream milk
- Get 1/2 cup mango pulp
- Prepare 1/4 cup dry fruit(cashews and pistachios )chopped
- Take 1/2 cup sugar
- Get 1 1/2 tsp milk powder
A Step by Step Complete R. Mango Rabdi/Rabri and Mango Rabdi Kulfi. 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.
Steps to make Mango Rabdi kulfi:
- Boil milk in a pan until it reaches thick consistency.
- Add milk powder with 3 tsp milk make it lumps free and add this to milk.Add sugar and mix for a while.
- After cooling down. Split this to two portions. In one add mango pulp and in other chopped dry fruits.
- In a paper cup add mango part and keep this in refrigerator for setting.keep other half in fridge. After the mango has got set add nuts part over it and keep for setting.
- Serve this with chopped nuts on top.
This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. Mango Kulfi is an Indian frozen dessert which is an Indianized version of Mango Ice Cream which is creamier and denser. Kulfi is generally prepared by reducing and thickening milk by slow cooking. Here you have to stir continuously to prevent milk from sticking to the bottom of the pan. With origins in the Persian Empire and regional variations throughout Asia and the Middle East, the kulfi is something of an iconic dessert.
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