Kulhadwali Mango and Fennel Kulfi (Kulhadwali Aam Aur Saunf Ki Kulfi)

How about an Immunity Booster Sugar-free Kulfi ?

Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with the puree of Sun-kissed Alphonso Mangoes, reduced full-cream milk and lightly toasted and powdered fennel seeds, garnished with pistachio nuts, lightly toasted fennel seeds and edible dried rose petals.

Sugar free it is… Inherent sweetness of  Alphonso Mangoes.

Served chilled in the Earthenware Pots (Kulhad)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Chilling Time in the Freezer: 08 hours

Makes: 04 medium sized matkas

Ingredients and Quantity:

Alphonso Mango purée , fresh- ½ cup

Full Cream milk, – 1.5 litres

Fennel seeds, lightly toasted and powdered- 1/4^th tbsp.

For the Garnish:

Pistachio nuts, slivered- 02 tsp.

Fennel seeds, lightly toasted and powdered- 02 tsp.

Rose Petals edible and dried- ½ tbsp.

For the Covering of Matka-

Muslin cloth, unbleached and food safe- 1/4^th metre

Or

Food Grade Aluminium foil – as required.

Method:

Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces to 3/4^th of its actual quantity.

Add the fennel powder. Mix well.

Remove from the flame and pour it in a wide glass bowl and cool it completely.

Add the Mango purée. Mix well.

Pour into soaked Kasoras / Kulhad /earthenware pots.

Sprinkle with the slivered pistachio nuts, lightly toasted fennel seeds and rose petals.

Cover each matka with a small muslin cloth and tie it.

Place the kulfi matkas freezer for 08 hours. Serve chilled.

Chef Tips:

If you are a great Alphonso Mango Fan, just increase the quantity of its purée.

You may add freshly roasted and coarsely ground black peppercorn in a smaller quantity to the Kulfi mixture before freezing it. Just remember to mix it thoroughly and then garnish and tie it with a muslin cloth.