Dessert I make twice a week is a creamy, chilled delight that truly requires minimal effort. If you’re looking for a refreshing, sweet treat that comes together faster than you can boil water, look no further. This recipe is an absolute lifesaver on busy evenings when you need something satisfying but don’t have the energy for complex baking or stirring. The secret? Everything goes straight into the blender!
Table of Contents
This particular dessert, often called Instant Creamy Custard or a variation of Indian Kulfi blended with fruit, is a total game-changer. It delivers a rich, decadent flavor and a texture that’s somewhere between a soft ice cream and a thick mousse, all without the fuss of an ice cream maker or a long cooling period. It’s the perfect sweet ending to any meal, light yet deeply flavorful. 😋…
The Magic Formula: Simple Ingredients, Incredible Taste
What makes this recipe so repeatable is its reliance on pantry staples and one star fruit. While the image shows a mango-saffron version, the core technique works with many fruits! The key is a blend of dairy, a thickener, sweetener, and a splash of flavor.
Instant Creamy Custard/Frozen Dessert (Mango-Saffron)
This recipe yields 4–6 small servings.
Ingredients
- 1 large ripe Mango, peeled and chopped (about 1.5 cups)
- 1 cup Whole Milk
- 1/2 cup Condensed Milk (adjust to taste)
- 1/4 cup Milk Powder or Custard Powder (this is the secret thickener!)
- 1/2 teaspoon Cardamom Powder (or a few drops of Vanilla essence)
- A pinch of Saffron strands, soaked in 1 tablespoon of warm milk (optional but recommended)
- 2 tablespoons chopped Almonds or Pistachios
- 2 tablespoons Raisins (optional, for texture)
- 6–8 Ice Cubes (for instant chilling and thickening)
Preparation: The 5-Minute Blender Method
The ease of preparation is truly the best part.
1. Combine Wet Ingredients: In a high-speed blender, combine the chopped mango, whole milk, condensed milk, and the saffron milk mixture. Blend until completely smooth.
2. Add Thickeners and Spices: Add the milk powder/custard powder and cardamom powder to the mango mixture. Blend again for 30 seconds until the powder is fully incorporated and the mixture starts to look frothy.
3. Instant Chill and Thicken: Drop in the ice cubes and blend for the final 30–60 seconds. The ice cubes will melt, instantly chilling the mixture and giving it a thick, almost soft-serve consistency due to the emulsification. ❄️
4. Fold in Crunch: Pour the blended mixture into serving glasses. Gently fold in the chopped almonds, pistachios, and raisins.
5. Serve Immediately or Freeze: Serve immediately for a thick, chilled drinkable dessert. For the firmer texture shown in the image (like a mousse/kulfi), cover the glasses and freeze for at least 2–3 hours. A short freeze gives it the perfect spoonable texture.
