Stuffed MangoKulfi?? Take out the stone, refill the hollow portion with concentrated milk, freez it, peel it like a normal mango, cut into pieces and enjoy…….
Famous legendary Kuremal’s Stuffed whole Mango Kulfi of Purani Dilli(Old Delhi) replicated in my kitchen. Not only Delhites, but tourists from all over the world(specially food lovers) visit this joint for having Kulfi.
I had been to this joint few months back and while he was preparing the mango to serve us, I put many questions to the vendor about the recipe and got an idea of the preparation. I decided to give a trial and OMG!! I was excited to see the result. It was ultimate both in looks and in taste. My first trial was great and I am sure to go better with more trials.
I have prepared the concentrated milk in traditional way by reducing it in slow fire. I did not use condensed milk or milk powder to concentrate it fast. For quicker version one may use these for making kulfi.
Sharing my excitement
- Mango, Alfanso, Dussehri or Kesar – 2
- Full fat milk – ½ ltr
- Mawa (Dried milk concentrate)- 2 tblspn
- Sugar – 2 tblspn (May increase if u want sweeter)
- Chopped pista- 1-2 tspn
- Red pomegranate seeds- 1 tblspn for garnishing
Boil the milk in a pan and reduce it to 1/3rd in low flame.
At this stage add sugar and keep stirring. The milk will become lighter on adding sugar. So keep stirring till it looks like rabri and it gets reduced to 1/4th.
Add grated Mawa and keep stirring to mix it up properly. Cool it to room temperature.
Add chopped pistachios and mix well.
While the milk is cooling prepare the mango.
Technique of de stoning the whole mango:
Take a sharp long knife. Take off the crown.
Place the mango on a cup or a glass to keep it straight.
Put in the knife just beside the stone and insert it and go around the stone to loosen the mango body. You need to repeat this action till it is loosens completely. It’s a messy job but…worth.
With the help of spoon or a sleek tong take out the stone.
The mango becomes hollow.
Set the hollow mango on a empty glass/cup.
Pour the milk concentrate with a spoon and fill the mango.
Drop the pomegranate seeds in between spooning the liquid.
Put back the sliced crown back on it mouth. It will look like a whole mango .
Freeze it as it is on the glass top at least for 4-6 hrs or till it is completely frozen. Take out the mango only when you desire to serve it.
Take off the crown. Peel the mango skin with a peeler as you peel any normal mango.
Slice it in roundels. The pista mango kulfi is ready to dig in.