Malai Kulfi Recipe | How to make Kulfi at home ?
Malai Kulfi is an eggless Indian ice cream that is very popular especially during the scorching summer heat of India. I have always bought Malai Kulfi from the store before trying it myself at home as a preparation for putting up this recipe.
The milk became very thick, almost 1/4th the original volume when I tried it for the first time and so the kulfi was extra creamy and extra sweet. I did better the next time while I recorded the video for Malai Kulfi (see below). This time the Malai Kulfi turned out to be better than the store bought one and tasted delicious! It is so easy to make that you should definitely try it this summer and enjoy it with family and friends!
Apart from Malai Kulfi there are other beverages and summer special recipes that you can try to get relief from the heat like Sweet Lassi, Mango Lassi, Masala Chaas, Aam Panna, Nimbu Pani/ Shikanji, instant Mango Pickle, Nachni Ambil (it’s a part of 3 breakfast/ snack recipes blogpost), Cucumber Raita/ Kakdi chi Koshimbir and Onion Tomato Raita/ Kanda Tomato chi Koshimbir.
- 1 litre full cream milk / doodh
- 1/3rd cup Sugar /Shakkar
- 4-5 green cardamom / elaichi
- 5-6 almonds / badaam finely sliced
- 5-6 pistachio / pista finely sliced
- 7-8 strands of saffron/ kesar
- Granishing: additional almond, pista and saffron
- (badaam, pista, kesar)
Instructions for preparing Malai Kulfi:
- In a vessel, bring full cream milk to boil. Tip: If using a steel vessel, pour little water at the base of the vessel and spread it around. Then pour the milk for heating. This will prevent the milk from getting burnt at the base of the vessel while heating it. This is a very useful tip that I got from my mother.
- Once the milk comes to a boil, take out some (2-3 tablespoons) milk and mix saffron in it. Keep it aside.
- On a low to medium heat, let the milk keep boiling till it becomes almost half of its original volume. Keep stirring every 2-3 minutes. Move the spoon from the base of the vessel so that the milk doesn’t get burnt at the base of the vessel. Also remove any cream that gets deposited on the sides and put it back into the milk.
- Once the milk becomes half of its volume, add sugar, finely sliced almonds and pistachios and the milk with saffron. Do not add the cardamom powder now. We will add it later to help it retain the aroma.
- Boil the milk for 10 more minutes. You will notice that it has become quite thick.
- Add cardamom powder and mix. Immediately switch off the gas flame.
- Let the milk cool down to the room temperature.
- You will notice that milk has further thickened and has got a creamy texture.
- Fill up the mixture in the kulfi moulds or any other container of your choice. Close the moulds/ container and keep in the freezer for 8-10 hours for the kulfi to become firm.
- After 8-10 hours, take out the kulfi moulds.
- For taking out the kulfi, you may either keep the moulds at the room temperature for 5 minutes or dip them in water for a couple of seconds and roll them in between the palms for 5-10 seconds as shown in the video. Make sure that water does not entre the moulds. Insert the kulfi sticks in the kulfi if using the moulds. Twist gently and remove the kulfis from the moulds. If using a container, keep it at the room temperature for 5-7 minutes or keep it in the water for 10-15 seconds making sure that the water does not entre the container. Cut the kulfi into cubes with the help of a knife and serve in a bowl/ dessert plate.
- Garnish the kulfi (optional) with finely sliced almonds and pistachios and some saffron strands.
- Serve immediately!
I hope you liked this traditional recipe of making Malai Kulfi. Do share it with family and friends. Also do SUBSCRIBE to our YouTube channel Happily Veg for more recipe videos.
WATCH MALAI KULFI RECIPE IN HINDI VIDEO HERE (English Subtitles):