Easy Malai Kulfi
Easy Malai Kulfi is a rich and creamy Indian frozen dessert.It is made with full-fat milk, condensed milk, cream, and aromatic spices.Cardamom and saffron provide a delicious traditional fragrance.Pistachios and almonds add a pleasant nutty crunch.The recipe requires no ice-cream maker and is easy to prepare at home.Serve chilled for a luxurious dessert perfect for warm days and celebrations.
Ingredients
- 1 liter full-fat milk
- ½ cup sweetened condensed milk
- ½ cup heavy cream
- 4–5 green cardamom pods, powdered
- 8–10 pistachios, finely chopped
- 8–10 almonds, finely chopped
- 8–10 saffron strands
- 1 tablespoon warm milk
- 1–2 tablespoons sugar, optional
Instructions
Prepare the Saffron
- Place the saffron strands in 1 tablespoon of warm milk. Let them soak for approximately 5–10 minutes so that the color and aroma are released.
Heat the Milk
- Pour the full-fat milk into a heavy-bottomed saucepan. Bring it to a gentle boil over medium heat.Once it begins boiling, reduce the heat and simmer while stirring frequently.
Reduce the Milk
- Continue simmering for approximately 15–20 minutes, stirring regularly to prevent the milk from sticking to the bottom of the pan.The milk should reduce slightly and become richer.
Add Milk Powder
- Add the milk powder gradually while whisking continuously to prevent lumps from forming.Cook for another 2–3 minutes.
Add Condensed Milk and Cream
- Add the condensed milk and heavy cream. Stir well and continue cooking over low heat for about 3–5 minutes.Taste the mixture before adding sugar because condensed milk is already sweet.
Cool the Mixture
- Turn off the heat and allow the kulfi mixture to cool completely to room temperature.Do not put a very hot mixture directly into the freezer.
Freeze
- Freeze for at least 6–8 hours, preferably overnight, until the kulfi becomes completely firm.
Serve
- To remove kulfi from the molds, dip the outside of the mold in warm water for a few seconds. Gently pull the kulfi out.
Notes
- Full-fat milk gives the best creamy texture.
- Avoid using low-fat milk for traditional-style kulfi.
- Stir frequently while reducing the milk to prevent scorching.
- Condensed milk provides sweetness as well as richness.
- Sugar is optional and should be adjusted after tasting.
- Allow the mixture to cool before freezing.
- Freeze the kulfi for at least 6 hours for a firm texture.
- Store kulfi in airtight containers to prevent freezer odors from affecting its flavor.