3 Five-Ingredient Indian Desserts: Mango Kulfi, Coconut Laddu, Saffron Shrikhand Mousse
Mango Kulfi
Coconut Laddu
Saffron Shrikhand Mousse
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Saffron for Mango Kulfi
Add about a pinch (10-15 strands) of saffron threads to 1 tablespoon of hot water. Set aside for approximately to allow the flavors to bloom and extract.
Crush Cardamom for Mango Kulfi
Take 5-6 cardamom pods, remove the outer shell, and extract the black seeds. Place the seeds in a mortar and pestle and crush them into a fine powder. Set aside.
Whip Heavy Cream for Mango Kulfi
Pour 1 cup of chilled heavy cream into a mixing bowl. Using an electric mixer, the cream until nice soft peaks form.
Combine Ingredients for Mango Kulfi
Gently fold 1/2 can (approximately 7 oz) of sweetened condensed milk into the cream. Then, add 1 cup of mango puree (canned or fresh) and gently fold until the mixture is well combined and turns a beautiful orange color. Finally, add the crushed cardamom and the bloomed saffron (including the water) and gently mix until incorporated.
Freeze Mango Kulfi
Pour the prepared kulfi mixture into a freezer-safe container. Cover the container and place it in the freezer for about or overnight, until it is nicely hardened but still maintains a creamy texture.
Serve Mango Kulfi
Once frozen, scoop out the Mango Kulfi into serving bowls. Garnish with a sprinkle of dried rose petals and a few saffron threads (optional) for a pretty presentation.
Toast Desiccated Coconut for Laddu
Add 2 cups of desiccated coconut to an Instant Pot set to low heat (or a pan on the stovetop). Stir constantly for until the coconut becomes slightly crispy and turns a tiny bit of light brown. Be careful not to burn it.
Mix Laddu Dough
Turn off the heat. Add 1 can (14 oz) of sweetened condensed milk to the desiccated coconut. Mix vigorously with a wooden spoon until a cohesive dough forms. Add 1 teaspoon of ground cardamom and continue to mix until well incorporated.
Chill Laddu Dough
Transfer the coconut dough to a container and refrigerate for about . This will help the dough firm up and make it easier to handle.
Form Coconut Laddus
Take about a golf ball-sized amount of the chilled dough. Roll it between your palms to form a smooth, round ball. (Hack: Apply a little ghee or coconut oil to your hands to prevent the dough from sticking).
Coat and Chill Laddus
Roll each formed laddu in shredded coconut (optional) to give it a nice texture. Place the laddus on a plate and refrigerate for another to help them hold their shape firmly.
Garnish Coconut Laddus
At the very end, sprinkle a little bit of crushed pistachios (optional) over the laddus for added flavor and a beautiful green contrast.
Hang Greek Yogurt for Shrikhand
Place a strainer over a bowl to collect the excess liquid. Line the strainer with a cheesecloth or muslin cloth. Pour 1 large tub (32 oz) of Greek yogurt into the cheesecloth. Gather the edges of the cloth and twist to form a ball, gently squeezing to start draining the whey. Place the wrapped yogurt in the refrigerator for or overnight to allow all the excess liquid (whey) to drain out, leaving behind thick, hung yogurt.
Prepare Saffron for Shrikhand
Soak a pinch (10-15 strands) of saffron threads in 1 tablespoon of hot water. This step is similar to the kulfi recipe and helps to extract the saffron's color and flavor.
Mix Shrikhand Mousse
Once the yogurt has hung and is thick, transfer it from the cheesecloth into a mixing bowl. Add 1 cup of powdered sugar, the soaked saffron (with its water), and 1 teaspoon of ground cardamom. vigorously until all ingredients are well combined and the mixture has a smooth, creamy, and velvety texture.
Serve Saffron Shrikhand Mousse
Transfer the prepared Saffron Shrikhand Mousse into individual serving dishes, such as small glasses. For an optional decorative touch, top each serving with a swirl of cream and a sprinkle of crushed nuts.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Plan Ahead
Complete this step earlier to save time later.
- View Step 5Freeze Mango Kulfi8 hours or overnight
Pour the prepared kulfi mixture into a freezer-safe container. Cover the container and place it in the freezer for about 8 hours or overnight, until it is nicely hardened but still maintains a creamy texture.
- View Step 13Hang Greek Yogurt for Shrikhand6 hours or overnight
Place a strainer over a bowl to collect the excess liquid. Line the strainer with a cheesecloth or muslin cloth. Pour 1 large tub (32 oz) of Greek yogurt into the cheesecloth. Gather the edges of the cloth and twist to form a ball, gently squeezing to start draining the whey. Place the wrapped yogurt in the refrigerator for 6-8 hours or overnight to allow all the excess liquid (whey) to drain out, leaving behind thick, hung yogurt.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Transfer the coconut dough to a container and refrigerate for about 5 minutes.
- Refrigerate
Place the laddus on a plate and refrigerate for another 3-5 minutes to help them hold their shape firmly.
- RefrigerateUp to 8 hours
Place the wrapped yogurt in the refrigerator for 6-8 hours or overnight to allow all the excess liquid (whey) to drain out, leaving behind thick, hung yogurt.
- Freeze
Pour the prepared kulfi mixture into a freezer-safe container.
- FreezeUp to 8 hours
Cover the container and place it in the freezer for about 8 hours or overnight, until it is nicely hardened but still maintains a creamy texture.
Variations
Simple ways to adapt this recipe.
- For Mango KulfiIngredient swap
Fresh Alphonso mango puree can be used instead of canned mango pulp if available.
- If desiccated coconut is not available
Dried coconut flakes can be processed in a food processor to achieve a similar texture for Coconut Laddus.
- The whey drained from the
The whey drained from the Greek yogurt for Saffron Shrikhand Mousse can be saved and used in smoothies.
- Toppings for Saffron Shrikhand Mousse
Such as whipped cream and crushed nuts, are optional and can be customized.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Air Fryer Gulab Jamun
Cuisine
Indian · Indian Dessert
Prep + Cook Time
30 Minutes
Difficulty Level
Medium
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Vegetable Savory Pancakes (Cheela) - Quick & Healthy
Cuisine
Indian · North Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
South Indian Breakfast Platter: Masala Dosa, Green Dosa & Rava Idli
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
Crispy Dosa and Uttapam with Two Chutneys
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...