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You are here: Home / Ice Creams and Popsicles / Mango Paneer Kulfi Using Regular Milk

Mango Paneer Kulfi Using Regular Milk

June 16, 2013 By Sangeetha Priya 21 Comments

mango paneer kulfi recipe

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)

Good Old Picture 🙂

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

Paneer Mango Kulfi Recipe
Print
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.

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Filed Under: Ice Creams and Popsicles, Kulfi, Mango Recipes, Party Potluck Desserts Tagged With: easy and simple ingredients for kulfi, easy and tasty mango kulfi with cardamom flavor, eggless khulfi recipe, eggless mango kulfi with cream cheese recipe, Frozen Desserts, full fat whole milk recipes, Indian ice cream, indian kulfi recipe, kulpi with regular milk base, mango essence recipe, mango ice popsicles, Mango Paneer kulfi, mango popsicles recipe, Mango Recipes, nitha kitchen recipes, no condensed milk kulfi recipe, no cream mango kulfi recipe, paneer mango kulfi recipe, perfect airy textured mango kulfi recipe, recipe with curdled milk, reduced fat kulfi recipe, step by step mango kulfi recipe, what to do when milk curdles

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Reader Interactions

Comments

  1. Nilu A

    June 24, 2013 at 6:22 am

    OMG! Gorgeous clicks.. Delightful kulfi Sangeetha 🙂

    Reply
  2. Vikis Kitchen

    June 18, 2013 at 6:23 pm

    kulfi looks delicious. I too use flour paste in ice cream when I need a low fat version. Lovely snap:)

    Reply
  3. Suja Manoj

    June 18, 2013 at 5:16 pm

    Delicious treat,love it..pics are very tempting.

    Reply
  4. Sangeetha M

    June 18, 2013 at 3:58 pm

    wow…so creamy & delicious looking khulfis sangee…haven;t tried with flour, looks too tempting 🙂

    Reply
  5. Vidya Chandrahas

    June 18, 2013 at 12:29 pm

    Yummy and colourful kulfi…nice clicks.

    Reply
  6. Treatntrick Treat and Trick

    June 18, 2013 at 11:48 am

    Yummy and awesome kulfi!

    Reply
  7. Gayathri Ramanan

    June 18, 2013 at 3:08 am

    looks so delicious and creamy

    Reply
  8. Priya Suresh

    June 17, 2013 at 7:18 pm

    Soooo creamy,delightful and wonderful looking kulfis,love to relish some.

    Reply
  9. Chitz

    June 17, 2013 at 5:46 pm

    Wow.. Loved it dear.. U r sooo innovative !! Yummy looking kulfis 🙂

    Reply
  10. Veena Theagarajan

    June 17, 2013 at 1:43 pm

    so creamy and looks yummy

    Reply
  11. Kitchen Queen

    June 17, 2013 at 1:18 pm

    love these delicious kulfi

    Reply
  12. sindhu bharadwaj

    June 17, 2013 at 1:01 pm

    Is the paneer making step important to make this kulfi?? Or can I make it the usual way without paneer? Pls let me know

    Reply
    • sangeethapriya

      June 17, 2013 at 6:39 pm

      Sindhu thanks for stopping by, you can make it without adding paneer. I experimented first without paneer and you can see its picture here. Addition of paneer enhances the taste as well as stabilizes the kulfi in room temp for more time, hope this helps…

      Reply
  13. PT

    June 17, 2013 at 12:29 pm

    adding maida to kulfi is new to me sangee .. like ur version..

    Reply
  14. Akila

    June 17, 2013 at 11:04 am

    Very tempting kulfi

    Reply
  15. Shabbu

    June 17, 2013 at 10:46 am

    Yummy mango kulfi..

    Reply
  16. Sebeena Loyd

    June 16, 2013 at 12:57 pm

    Sangeetha, love to have kulfi. This looks delicious. Baby would have loved it.

    Reply

Trackbacks

  1. No Churn Eggless Pistachio Ice Cream – Nitha Kitchen says:
    June 27, 2021 at 12:49 am

    […] If using fresh cream or dairy cream of fat less than 30% then use Milk powder or Cornstarch or Custard powder or Paneer / Cottage Cheese as thickener. Cornstarch is a gluten free substance and is the most common thickening agent used in the industry. When cornstarch is cooked in water or milk, the starch granules absorbs it, swell, and rupture, forming a translucent thickened mixture, I used this thickener in my Gulkand Kulfi please do refer it when you are using so… Also I have no cream Mango Kulfi using regular milk and paneer do check it HERE. […]

    Reply
  2. No Churn Eggless Orange Ice Cream Recipe | Nitha Kitchen says:
    May 25, 2021 at 7:29 pm

    […] If using fresh cream or dairy cream of fat less than 30% then use Milk powder or Cornstarch or Custard powder or Paneer / Cottage Cheese as thickener. Cornstarch is a gluten free substance and is the most common thickening agent used in the industry. When cornstarch is cooked in water or milk, the starch granules absorbs it, swell, and rupture, forming a translucent thickened mixture, I used this thickener in my Gulkand Kulfi please do refer it when you are using so… Also I have no cream Mango Kulfi using regular milk do check it HERE. […]

    Reply
  3. Gulkand Kulfi Rose Khulfi Video Recipe | Nitha Kitchen says:
    May 12, 2021 at 10:30 am

    […] is no cream Mango Kulfi Recipe you can refer for no cream […]

    Reply
  4. Cookies and Coffee Ice Cream From Scratch – Nitha Kitchen says:
    April 20, 2018 at 9:17 am

    […] For the flour/custard consistency you can check the pictures HERE. […]

    Reply

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