Melon Malai Kulfi | Fruit Ice Cream | Kharbuje ki Kulfi

In this recipe we use a whole Melon which was 630 gms and after removing skin and seeds the pulp was 400 gms which was used in this recipe.
After the kulfi mixture is ready the total volume of the kulfi mixture is approx 700ml.

Add milk to a large vessel or kadai and bring milk to a boil. Reduce the heat to medium and cook the milk till it reduces to ⅓rd. keep stirring and scrapping the bottom and sides for the malai that sticks on to the vessel.
To make a creamy kulfi use full fat milk, in case you want to have a low calories kulfi ice cream then use skim milk. Once ⅔rd of the milk evaporates, turn off the heat and let the milk sit there.

grams. Add musk melon in a mixer grinder along with its seeds and pulp. In case you don’t have the seeds you can omit them. Grind them together into a fine puree and then strain them to remove and peel of the seeds.
Adding melon seeds to make melon ice cream makes the ice cream more creamy, adds more nutrition that comes out of the seeds and avoids wastage of seeds as normally may people just throw it away.

Pour the strained puree in a pan and cook till it reduces to ½ (half). At this stage add condensed milk and cook further. The purpose of this step is to reduce the moisture from the melons making the kulfi ice cream more creamy and crystal free.

In the meantime mix together custard powder in ¼ cup milk and add it to the melon mixture. Remember while adding the dissolved custard powder to melons turn off the heat. This will help avoid the mixture going lumpy. Once added turn on the heat and cook on medium heat for 2-3mins or till the mixture gets smooth and creamy. To this add the reduced milk and give a quick boil. Once the consistency of the mixture is thick and pouring turn off the heat and add green food colour to give a desired look for the melon ice cream.

Adding food colour is totally optional. Once the mixture is completely cooled add it to a mixer grinder to make the kulfi batter smooth. Again this is an optional step.
Check that the kulfi mixture has to be smooth, thick, creamy but pouring. If your kulfi mixture is too thick it will give trouble in freezing and will also be goopy in texture.

Pour the kulfi mixture it in kulfi moulds and deep freeze them. After about 1-2 hour of freezing insert a kulfi stick and let it freeze completely. Serve frozen after taking out of the mould.