Malai Kulfi
Malai Kulfi is a dense, creamy frozen dessert made by reducing milk slowly until it thickens, sweetening it, and freezing it in moulds. Unlike light, churned ice cream, kulfi is firm and rich, with a malai-like taste, a gentle cardamom flavour and small pieces of pistachio and almond in every bite. It is a favourite summer treat and a good make-ahead dessert for guests. This recipe makes 8 kulfis. Please note the timing: the Cook Time below is the active milk-reduction time, and the kulfis then need 6–8 hours of inactive freezing time in the freezer before they are ready to unmould and serve. One practical tip: reduce the milk properly and let the mixture cool completely before pouring it into moulds, which helps the kulfi set dense and smooth.
Ingredients
7 itemsStep-by-Step Instructions
8 steps-
1
Step 1
Pour the milk into a heavy-bottomed pan and bring it to a boil on medium heat, stirring occasionally.
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2
Step 2
Lower the heat and simmer the milk for 35–40 minutes, stirring often and scraping the thickened milk from the sides back into the pan, until it reduces to roughly half its original volume.
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3
Step 3
Add the sugar and grated khoya, mix well, and simmer for 6–8 minutes until the sugar dissolves and the khoya blends in completely.
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4
Step 4
Add the cardamom powder, saffron strands, chopped pistachios and chopped almonds. Mix well and turn off the heat.
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5
Step 5
Let the mixture cool completely at room temperature, stirring once or twice as it cools.
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6
Step 6
Pour the cooled mixture into 8 kulfi moulds, cover them, and insert a stick into each mould.
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7
Step 7
Freeze for 6–8 hours, or overnight, until the kulfis are completely firm. This freezing time is inactive time and is separate from the Prep and Cook Times above.
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8
Step 8
To serve, hold each mould briefly under running water or rub it between your palms, then gently pull the kulfi out by the stick.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
