Malai Kulfi

This is one of the first Kulfis that I made. Super amazing, super delicious and super easy. Everyone who have tried Malai Kulfi, have always requested for seconds and it melts everyone’s heart.

I believe the start of Kulfi must have been with malai kulfi. A standard Malai Kulfi does not have any nuts but I added some to mine to make it thicker and also to add a little crunch to it. Adding nuts and types of nuts is optional and doesn’t make a difference to the taste of the Malai Kulfi .

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Malai Kulfi

Indian Ice cream made with Heavy cream, Whole Milk and Milk fats.

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Cuisine

Indian, Mughlai

Cook Time

1 hour

Passive Time

8 hours

Servings

people MetricUS Imperial

Ingredients

• 1 liter Whole Milk
• 1 cup Heavy cream
• 1/2 cup Khoya crumbled
• 1/4 cup Dry Milk Powder Optional
• 1/4 cup Mixed nuts chopped, cashews + Almonds + Pistachios
• 3/4 cup Sugar More or less according to your taste
• 1/2 tsp cardamom powder
• 1/4 tsp saffron strands
• 4 No. Silver leaves optional
• 4 tbsp Almonds + Pistachios crushed, for garnishing
• 3 tbsp Rose syrup optional, for garnishing

Cuisine Indian, Mughlai Cook Time 1 hour Passive Time 8 hours Servings people MetricUS Imperial Ingredients 1 liter Whole Milk 1 cup Heavy cream 1/2 cup Khoya crumbled 1/4 cup Dry Milk Powder Optional 1/4 cup Mixed nuts chopped, cashews + Almonds + Pistachios 3/4 cup Sugar More or less according to your taste 1/2 tsp cardamom powder 1/4 tsp saffron strands 4 No. Silver leaves optional 4 tbsp Almonds + Pistachios crushed, for garnishing 3 tbsp Rose syrup optional, for garnishing

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Instructions

1. To a heavy bottom pan, add whole milk on medium-high heat.

   
2. After around 5 minutes when it warms a little, add heavy cream to it.

   
3. After about 30 minutes, the milk will look quite thick, at this point add crumbled khoya and mix.

   
4. Keep mixing this the khoya dissolves, this will take 5-7 minutes. Once the khoya dissolves, add Milk Powder.

   
5. Add Saffron strands and Cardamom Powder and keep cooking

   
6. Once the khoya dissolves, add the chopped nuts and sugar. Mix till the sugar dissolves. I crushed these using my mortar and pestle and I suggest you do the same. The coarsely chopped nuts give the kulfi a lot of texture. Add ice cream essence if using.

   
7. Let the mixture cool down completely. Once the milk has cooled down completely, pour into kulfi molds or any other container of your choice. Cover and freeze till completely set, around 6-8 hours.

   
8. Once frozen, place the kulfi mold under warm running water for 30-45 seconds and then tap the mold on the plate. The kulfi would come out easily. Decorate the Kulfi with Rose syrup, crushed nuts and silver leaf. Enjoy the delicious malai kulfi!