Malai Kulfi is traditional Indian Ice cream. It is rich, creamy and frozen dessert from Indian subcontinent.
Summer is around, we always tend to eat or drink some thing chill. You can find some of summer drinks like:
We would like to eat ice creams too during the hot summers. During my childhood days we have very limited varieties of ice creams, but kulfi and it’s variants are easily available.
In this post I would like to introduce a very simple and easy malai kulfi. It is made with whole milk and sugar. It is very easy to make and we can enjoy it anytime of the day.
My mother is the inspiration for making this recipe. Summer starting means kulfi making is an integral part of mom’s daily routine. She used to make it frequently and distribute among our neighbours.
Those days were the days possessing refrigerator at home is a privilege. So my mom takes pride in having it at home and make kulfi and distribute it among neighbours. Some aunties used to get all the ingredients and done it for themselves. Good old days and sweet memories.
Coming to the recipe, Whole milk boiled and processed in slow cooking till it reduced to 1/3rd. Sugar as sweetener, Nuts and saffron added for flavor. Cool it and pour into the molds, refrigerate for 8 to 10 hours. Simple malai kulfi ready to serve.
Key ingredients in Malai Kulfi:
- Milk: Always prefer to use whole milk if not regular milk also good.
- Nuts: We can use any nuts like cashew, pistachios, almonds. Chop them well and add into boiling milk.
- Saffron and Cardamom: Both gives nice tint and aroma to the kulfi.
- Sweetener: Add little sugar for sweeten.
Using any type of molds refrigerate for 8 to 10 hours. There are different variations we can implement in making kulfi like kesar pista kulfi, mango kulfi, and chocolate kulfi.
Malai Kulfi | Malai Kulfi Recipe
Ingredients
- 1 Ltr Whole Milk
- 1 tbsp Almonds
- 1 tbsp Pistachios
- 1 tbsp Cashew Nuts
- 1/4 tsp Cardamom Powder
- 5 Strands Saffron
- 1 Cup Sugar
Instructions
- Chop badam, cashew and pistachios.
- Soak saffron in warm milk.
- In a wide pan add little water and add milk.
- Let the milk boil and simmer.
- Boil the milk in low flame.
- While boiling add a spoon to it.
- This would avoid the milk sticking in the bottom.
- Keep stirring continuously.
- Layer of cream formed on top of the milk to be added to milk again.
- Once the milk reduced to half, add a portion of chopped nuts.
- Add soaked saffron too to the boiling milk.
- Add sugar and mix it well. Let the sugar melts completely.
- Keep a portion of chopped nuts and soaked saffron aside for further use.
- Boil the milk till it reduced to one fourth portion or a thick creamy texture formed.
- Cool it and transfer it into the molds.
- Refrigerate it for 8 to 10 hours for setting.
- Once it is half set insert a stick by taking out from freezer.
- Again place it back in refrigerator and let it set till it is firm.