Dessert Pineapple/Mango Kulfi
Ingredients:
Decant and squeeze out the liquid from the crushed pineapple. Mix the condensed milk, pineapple, mango pulp, nuts in a 11"x17" glass dish. Then gently fold in the cool whip or the whipped cream. Spread it evenly around the dish and freeze for a minimum of 4 hours. Thaw for a few minutes, cut, sprinkle pista powder and serve.
Tips:
Homemade whipped cream can be made in less than 15 minutes. See instructions to make whipped cream below. Utensils and the beaters for beating/whipping cream should be chilled in a freezer before using them to make whipped cream.
Whipping the Cream:
To make 2 cups of whipped cream: Use 1 cup of heavy cream.
Remove the mixing bowl and beaters from the freezer after sufficiently chilled. Be sure to use a bowl big enough to hold the cream once it is whipped. Cream will double in volume. It is also best to use a bowl that is narrow with deep sides.
Add 1 cup of heavy cream in the chilled mixing bowl and beat with a hand mixer/stand mixer for 20 to 30 seconds on low until bubbles begin to form.
Increase mixer speed to medium and beat until the cream begins to thicken and the beaters show a slight trail in the cream.
Increase mixer speed to high and beat until the cream begins to thicken and puff up. Slowly add 2 tablespoons of powdered sugar and any flavoring desired off to the side of the bowl, continue beating. Continue to beat the cream until it forms a soft peak. For a soft peak, beat until a soft curved peak forms when pulling the beaters straight up out of the mixture. At this point the whipped cream is still soft enough to fold into the other ingredients easily.
Note: DO NOT over whip the cream. If the cream is over whipped it will start to separate and curdle.
Ingredients:
- 2 tubs cool whip ( or 2 cups of whipped cream)
- 1 can of condensed milk
- 1 can of crushed pineapple
- 1 cup of fresh crushed mango or pulp from a can
- 1 cup of nuts(walnuts)
- 2 tbs of pista crushed/powdered
Decant and squeeze out the liquid from the crushed pineapple. Mix the condensed milk, pineapple, mango pulp, nuts in a 11"x17" glass dish. Then gently fold in the cool whip or the whipped cream. Spread it evenly around the dish and freeze for a minimum of 4 hours. Thaw for a few minutes, cut, sprinkle pista powder and serve.
Tips:
Homemade whipped cream can be made in less than 15 minutes. See instructions to make whipped cream below. Utensils and the beaters for beating/whipping cream should be chilled in a freezer before using them to make whipped cream.
Whipping the Cream:
To make 2 cups of whipped cream: Use 1 cup of heavy cream.
Remove the mixing bowl and beaters from the freezer after sufficiently chilled. Be sure to use a bowl big enough to hold the cream once it is whipped. Cream will double in volume. It is also best to use a bowl that is narrow with deep sides.
Add 1 cup of heavy cream in the chilled mixing bowl and beat with a hand mixer/stand mixer for 20 to 30 seconds on low until bubbles begin to form.
Increase mixer speed to medium and beat until the cream begins to thicken and the beaters show a slight trail in the cream.
Increase mixer speed to high and beat until the cream begins to thicken and puff up. Slowly add 2 tablespoons of powdered sugar and any flavoring desired off to the side of the bowl, continue beating. Continue to beat the cream until it forms a soft peak. For a soft peak, beat until a soft curved peak forms when pulling the beaters straight up out of the mixture. At this point the whipped cream is still soft enough to fold into the other ingredients easily.
Note: DO NOT over whip the cream. If the cream is over whipped it will start to separate and curdle.
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