Aam Panna Kulfi is sweet-tangy-spicy and is thus very refreshing. Perfect to beat the heat. Make it with sugar or sugar-free. It is made from aam Panna only but how to keep it creamy and crystal free?
Last Sunday, after dinner, when I and my husband went for a ride, then felt like visiting our favourite Kulfi joint. And I freaked out there. Believe it or not, I had 5 kulfis, one after the other. Thereafter, though could have more but still didn’t have as finally I felt embarrassed thinking what will the vendor say. Yes, I love these so much that I can go on and on. Though four were mango kulfi only, but the first one which caught my attention there was Aam Panna Kulfi. It was amazing, sweet n tangy and a little spicy too.
It was clear that it was just frozen Aam Panna only. But there weren’t any ice crystals and was with a very creamy texture. And then I had to try it out, so with my thinking caps on, I decided to go ahead. And the results were fantastic. The same creamy texture. So, what did I do to make it creamy? Let’s see.
Nothing much, I made the Aam Panna, the way I make but kept it thick and pulpy. Normally, we dilute it a lot with water but for kulfi, I didn’t. And then, keeping my fingers crossed, placed it in the freezer. I had even thought of churning it again if there were crystals. But it came out perfect!
Must Read: Aam Panna Falsa Kulfi Thandai Kulfi
Though I have made it clear how to make it still it does call for a written recipe. Isn’t it?
Step By Step Instructions
- Wash and Peel raw mangoes.
- Add very little water and pressure cook it for just one whistle so that it gets soft.
- Mash it with a hand blender or in mixie.
- Puree mint leaves. Add ice cubes to retain their vibrant green colour.
- When completely cool, add mint puree, powdered sugar/stevia and spices.
- Keep it thick and pulpy.
- Put it in moulds and freeze.
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Aam Panna Kulfi
Ingredients
- 250 g Raw Mangoes
- 1/2 Cup Powdered Sugar
- 1/4 Cup Mint Leaves Fresh
- 1 Teaspoon Roasted Cumin Powder
- 1 Teaspoon Salt
- 1/4 Teaspoon Rock Salt Kala Namak
Instructions
- Wash, peel and chop raw mangoes.
- Add very little water and pressure cook it for just one whistle so that it gets soft.
- When completely cool, mash it with a hand blender or in mixie.
- Grind mint leaves and puree them to fine paste.
- Add mint paste, powdered sugar/stevia and spices.
- Keep it thick and pulpy.
- Put it in moulds and freeze.
- When completely frozen, take out, run a butter knife around it or dip the moulds for 10 seconds in water and unmould it.
- Serve with love.
Variation
- Omit sugar powder and add few drops of stevia liquid or powder.
Notes
- Keep the raw mango pulp thick and creamy.
- Grind mint only at the time of adding it to the raw mango pulp, otherwise, it darkens in colour.
- Add mint pulp only when the pulp has completely cooled down.
- You can freeze it in containers too if the moulds are not available.
- Always put a lid on the moulds/tray to avoid ice crystals.
