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Gulab Jamun
Naz Deravian
72 ratings with an average rating of 3 out of 5 stars
72
5 hours 45 minutes
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In a large bowl, mix all of 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.
Is there a brand of 30-ounce can Alphonso mango pulp that you recommend?
How can I use my local fresh mangos? Just cut up and puree in food processor or blender?
Freezing this mixture as written results in a solid block that's difficult to slice. I whip the cream until soft peaks form and then slowly pour in the condensed milk, still whipping until high peaks form. Then stir in the mango pulp slowly until completely combined. The result is scoopable. More cardamom is in order, too.
For those complaining about the calories and carbs...THIS IS DESSERT PEOPLE! If you don’t want something sweet,do ‘t eat dessert. This is perfect the way it is, just not eaten all at one sitting by one person! Geez!
This is wonderful! Can I also make kulfi with pumpkin purée?
"After you’ve used the plastic wrap to help you unmold neatly, throw it away"--- Lick it clean first! Delish!
You can find cans of Alphonso puree, condensed milk, and everything else needed in this recipe at the Patel Brothers in Queens. I used the no sugar added variety, and it was perfect, not too sweet at all. I added a tad bit of lemon juice and rose water to brighten it up and add another layer of complexity.
This is great! Ordered the mango pulp online at Amazon - make sure to order Alfonso Mango as per the recipe - a bit more expensive but other cheaper ones are not Alfonso Mango. It makes for a large loaf so it is great for a dinner party. I didn't have space for so many ramekins in the freezer so I used the loaf pan - once it was frozen overnight I sliced individual servings, wrapped them in wax paper, put them in freezer ziplocks for future use.
Try Ratna
Add some crushed pistachios to make it even more authentic
Kalustyan's in Manhattan (or at http://bit.ly/2xGseJD ). If you've never been there and like to explore food stores, set aside a couple of hours haha.
evaporated milk worked just fine and kept it from being too sweet--just right for my taste
Any brand that says Alphonso Mango Puree. Another, less flavourful one is Kesar Mango Puree. Usually the Alphonso one is a little more expensive.
Pumpkin is pretty bland which is why they add all those spices But why not make a pumpkin pie flavored kulfi? In the traditional pie recipe, off the can, you add evaporated milk so you are part way there.
Most certainly. The reasons to use canned pulp are 1) mangoes are off-season, 2) convenience 3) for overseas Indians, unavailability or prohibitive price of fresh Indian mango varieties.
If your local mango has a high fiber content, you may need to strain your pulp before using it.
4/30/24 forgot to line the pan. Used another small pan 3x5. Need to put the bottom in warm not hot water to loosen. Commenters made 1/2 and added more cardamom and whipped cream w condensed milk first.
An easier way to mold the kulfi for individual servings is to use the small paper bathroom cups (4 oz). Just line them up in a tray that can go into the freezer and pour your mixture into each cup. Put the tray in the freezer. You can serve the cup as is or if you want a nicer presentation, tip the kulfi onto a small plate (you can quickly dip the bottoms in hot water if it's difficult to get them out). You can slice it horizontally and add some chopped nuts for garnish.
Use fresh mango to really enhance the flavor. A little more time to cut and blend the mango is worth the effort. Lagniappe--add fresh mango as a topping. This is a great and healthy after dinner treat!
I'm soooo happy to have this recipe! This mango kulfi is a dream.
this was fabulous and so easy! I followed the suggestion to whip the cream first and then add the remaining ingredients. It was perfect consistency for slicing right from the freezer. I used a 10 in springform pan to make it even easier to serve. Put chopped salted pistachios on top!
I was just sitting here picking the Hayden mango strings out of my teeth after breakfast (yes, I know too much information) wondering how to best use my extra harvest and reading the NYT. Bingo, ask and ye shall receive. Mango kulfi, extra cardamon, per Paul an per Paul, I will be whipping the cream and condensed milk. Thank you Paul and thank you NYT for posting cooking notes. I learn wonderful things from your readers. Aloha
There are just a few brands of Alphonso mango pulp available in th US and they are all good. The trick is to be certain it is made with Alphonso mangoes although Keysar pulp is a decent substitute.
Could you make this in an ice cream maker?
I’m curious about using other fruit purées here, like strawberry. Anyone try?
I love to sprinkle the top with chopped pistachios.
I combined this recipe with a different mango ice cream recipe. Some changes: 1. simmering the mango puree (could only find Kesar) until it was 50-75% the volume of before 2. whipping the cream until very soft peaks 3. adding 1/2 tsp turmeric for yellow appearance (could not taste it in end results) 4. topping with pistachios I made a small portion without any condensed milk, and honestly it tasted just as good as the main recipe that had condensed milk. In ramekins it froze in 3 hours.
Use fresh mangoes!!
Delicious! I happened to stumble across a can of Alphonso mango pulp (brand: Ratna) at an Indian grocer. I halved the recipe. The rest of the pulp went into the fridge, and made for dreamy breakfasts when spooned into small bowls and topped with dollops of Greek yogurt. The plastic wrap worked great, and a knife cut though easily to slice into 6 messy squares (for half recipe). It was incredibly rich and satisfying. In fact, next time I think I’ll do the smaller portions in ramekins.
I first had kulfi from a market stall in Peshawar Pakistan in 1977 and always remember it as a dream of perfection (in the same place there were shelves stacked high with silver foil covered burfi which was also excellent) so yeah a good kulfi is a lifelong quest
.5 c cashews soaked overnight in frig, drained, pureed w/ 1 c filtered water, strained + 30 oz can mango, 11.25 oz coconut swt condensed milk, 1/4 t cardamom, 2 pinches kosher salt, zest of 1 lime - 2 glass bread pans - 14 servings - rich
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