Mango Paneer Kulfi Using Regular Milk

During my vacation I bought this kulfi mold in Erode and from then my daughter was asking for Ice Popsicle / Kulfi . Let me explain how I came up with the recipe for Mango Paneer Kulfi . With mangoes around, I decided to make mango kulfi but unfortunately neither fresh/heavy cream nor condensed milk was available at mom’s place. So then I remembered the tangzhong bread in my space so implemented that flour starch technique here with other simple ingredients like mango puree, regular milk and homemade paneer to stabilize the Kulfi. It tasted great and my daughter

had almost all the kulfis :-), Let’s move on to the detailed process of making delicious kulfis.

Ingredients for Mango Paneer Kulfi

All Purpose Flour/Maida or Corn Flour – 2 Tbsp
Fresh Mangoes or Mango Puree – 2 Numbers or 1.25 Cup of puree
Full Fat Milk/Whole Milk  – 5 Cups (divided 2 + 4 Cups for making Paneer)
Paneer/ Indian Cheese – 3/4 Cup or prepared from 4 cups milk
Mango Essence/Rose Essence – Few Drops (I use Cardamom Powder)
Sugar – 3/4th Cup or More As Needed
Lemon Juice – Few Drops (For making Paneer and refer note section)

Method

• If using store bought paneer (3/4th Cup) then take 2 cups of regular milk alone.
• For making paneer boil 4 cups of milk when milk reaches high boiling point add lemon juice and keep stirring.
• Add few more drops for the milk to curdle well.
• Filter the chenna in a cloth and immediately wash it under running water for the lemon bitter to go away.
• Squeeze excess water and keep the paneer ready.
• To know more in detail about making paneer at home with pictures click here.
• Boil 1.5 cups of milk till it reduced to half in quantity.
• Take the remaining 1/2 cup cold milk, all purpose flour / corn flour mix together (Pic 1).
• Cook the mixture either alone to make thick paste
  as shown in Pic 2 or with evaporated milk and make a thick consistency mixture.
• Now in blender add mango and puree it first then add cardamom powder Pic 3.
• To the mango puree add homemade paneer, sugar, all-purpose flour paste, evaporated milk ie reduced milk (Pic 4).
• Blend all together to smooth paste as shown in Pic 5.
• Now using spoon drop it in the kulfi moulds Pic 5.

• Tap well and freeze it for 3-5 hours to set.
• Now delicious Mango Paneer Kulfi using regular milk is ready to enjoy 🙂

Notes

• If whipping cream or condensed milk is well available do add and reduce regular milk accordingly for a creamy rich kulfi version.
• I have two more versions refer HERE and HERE with video tutorial.
• Adding paneer to the kulfi enhances the taste and also stabilizes the kulfi in room temperature for more time…
• You can use cream cheese or ricotta instead of paneer.
• In case of store bought mango puree you no need that much sugar mentioned in the recipe.

Recipe Card

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Mango Paneer Kulfi Recipe

Prep Time

10 mins

Cook Time

30 mins

 

Learn to make Mango Kulfi Using Regular Milk

Course: Dessert

Cuisine: Indian

Author: Sangeetha Priya

Ingredients

• All Purpose Flour/Maida/ Corn Flour – 2 Tbsp
• Fresh Mangoes or Mango Puree – 2 Numbers or 1.25 Cup of puree
• Full Fat Milk/Whole Milk – 5 Cups divided 2 + 4 Cups for making paneer
• Paneer / Indian Cheese – 3/4 Cup
• Mango Essence/Rose Essence – Few Drops I use Cardamom Powder
• Sugar – 3/4th Cup or More
• Lemon Juice – Few Drops For making Paneer and refer note section

Instructions

1. If using store bought paneer (3/4th Cuthen take 2 cups of milk alone.

2. For making paneer boil 4 cups of milk when milk reaches high boiling point add lemon juice and keep stirring.

3. Add few more drops for the milk to curdle well.
4. Filter the chenna in a cloth and immediately wash it under running water for the lemon bitter to go away.
5. Squeeze excess water and keep the paneer ready.
6. To know more in detail about making paneer at home with pictures click here.
7. Boil 1.5 cups of milk till it reduced to half in quantity.

8. Take the remaining 1/2 cup cold milk, all purpose or corn flour mix together (Pic 1).

9. Cook the mixture either alone to make thick paste
10. as shown in Pic 2 or with evaporated milk and make a thick consistency mixture.
11. Now in blender add mango and puree it first then add cardamom powder Pic 3.
12. To the mango puree add homemade paneer, sugar, all-purpose flour paste, evaporated milk ie reduced milk (Pic 4).
13. Blend all together to smooth paste as shown in Pic 5.
14. Now using spoon drop it in the kulfi moulds Pic 5.

15. Tap well and freeze it for 3-5 hours east to set.

16. Now delicious kulfi using regular milk is ready to enjoy 🙂

Recipe Notes

• If whipping cream or condensed milk is well available do add and reduce regular milk accordingly for a creamy rich kulfi version.
• I have two more versions refer HERE and HERE with video tutorial.
• Adding paneer to the kulfi enhances the taste and also stabilizes the kulfi in room temperature for more time…
• You can use cream cheese or ricotta instead of paneer.