Fruit Mein Kulfi
by Tarla Dalal
Added to 246 cookbooks
This recipe has been viewed 13893 times
The first time I ever ate this kulfi was at a chaat corner in Delhi. Out of sheer curiosity, I visited this place when I heard of their Stuffed Fruit Kulfi. What I was served was a frozen mango, which was peeled and sliced. It is then that I realised that the mango had been carefully deseeded and stuffed with kulfi and frozen. So when the fruit was sliced I could bite into the chilled mango as well as taste a rich, delicious kulfi. It was simply divine! I tried different versions of this recipe using various fruits, but realised that mango and apples complement the kulfi really well. This secret of the stuffed mango, I would like to share with everybody!
- In a small bowl, soak the saffron in a little warm milk and keep aside.
- Dissolve the cornflour in 2 tablespoons of water and keep aside.
- Put the milk in a broad non-stick pan and bring it to a boil. Add the cornflour solution and sugar and mix well.
- Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
- Cool completely, add the cardamom powder and saffron liquid to the mixture and mix well. Keep aside.
- Slice the top of the mangoes and apples, reserving them for later use.
- Using a sharp fruit knife, scoop out the mango seeds carefully, taking care not to loosen the pulp inside.
- For the apples, also scoop out the core and a little of the flesh so that a cavity is created.
- Fill the cooled kulfi mixture into the scooped fruits and cover with the reserved fruit top. Cover the fruit in a plastic film and freeze for 4 to 6 hours.
- Just before serving, unwrap the fruits and peel the mangoes.
- Cut into thick slices horizontally and serve immediately.
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