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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?

Aam Panna Kulfi

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 but still it does call for a written recipe. Isn’t it?

Step By Step Instructions With Pics

  • 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 its vibrant green colour.
Aam Panna kulfi
  • When completely cool, add mint puree, powdered sugar/stevia and spices.
Aam Panna Kulfi
  • Keep it thick and pulpy.
Aam Panna Kulfi
  • Put it in moulds and freeze.
Aam Panna Kulfi

Aam Panna Kulfi Recipe Card

Aam Panna Kulfi

See how to keep this sweet-tangy-spicy Aam Panna Kulfi creamy and crystal free.

Course Dessert
Cuisine Indian
Keyword Raw Mango Sorbet
Prep Time 10 minutes
Cook Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Author Samira

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

  1. Wash, peel and chop raw mangoes.

  2. Add very little water and pressure cook it for just one whistle so that it gets soft.

  3. When completely cool, mash it with a hand blender or in mixie.

  4. Grind mint leaves and puree them to fine paste.

  5. Add mint paste, powdered sugar/stevia and spices.

  6. Keep it thick and pulpy.

  7. Put it in moulds and freeze.

  8. When completely frozen, take out, run a butter knife around it or dip the moulds for 10 seconds in water and unmould it.

  9. Serve with love.

Variation

  1. Omit sugar powder and add few drops of stevia liquid or powder.

Recipe Notes

  1. Keep the raw mango pulp thick and creamy. 
  2. Grind mint only at the time of adding it to the raw mango pulp, otherwise, it darkens in colour.
  3. Add mint pulp only when the pulp has completely cooled down.
  4. You can freeze it in containers too if the moulds are not available.
  5. Always put a lid on the moulds/tray to avoid ice crystals.

Hope you will surely try out these yummy and healthy recipe for your loved ones. Do not forget to share your feedback. Your feedback fuels my enthusiasm to post more good content.

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Stay Fit… Stay Healthy…Stay Happy

Samira