Ingredients:
- Full-fat milk – 1 liter
- Heavy cream – 1/2 cup
- Sugar – 1/2 cup (adjust to taste)
- Condensed milk – 1/2 cup
- Milk powder – 3-4 tablespoons (optional, for added richness)
- Cardamom powder – 1/4 teaspoon
- Chopped pistachios or almonds – 2 tablespoons (optional, for garnish)
- Saffron strands – a few (optional, for color and flavor)
Instructions:
- Boil Milk:
- In a heavy-bottomed pan, bring 1 liter of full-fat milk to a boil over medium heat.
- Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from burning at the bottom.
- Add Sugar and Condensed Milk:
- When the milk reduces to about half of its original volume (it should be thick), add the sugar and condensed milk.
- Stir well to combine and let it simmer for 5-7 minutes until the mixture thickens further.
- Add Milk Powder and Cream:
- To make the kulfi richer, add 3-4 tablespoons of milk powder (optional). Stir until well dissolved.
- Now, add the heavy cream and mix thoroughly to make the mixture smooth and creamy.
- Cook the mixture on low heat for another 5-7 minutes.
- Flavoring:
- Add cardamom powder and saffron strands (optional) to the mixture. Stir well and let it cook for another 2-3 minutes.
- Cool the Mixture:
- Once the mixture has thickened to your desired consistency, remove it from heat.
- Let it cool to room temperature.
- Set the Kulfi:
- Once the mixture cools, pour it into kulfi molds or any popsicle molds.
- If you like, you can add chopped pistachios or almonds to the molds before pouring the mixture in for added texture.
- Freeze:
- Cover the molds with a lid or plastic wrap and freeze for at least 6-8 hours, or preferably overnight.
- Serve:
- To release the kulfi from the molds, run some warm water on the outside of the mold for a few seconds.
- Gently pull the kulfi out and serve immediately. Garnish with extra chopped nuts, if desired.
Enjoy your creamy and delicious Malai Kulfi!
Malai Kulfi
Rating: 4/5
Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m
