MALAI KULFI

MALAI KULFI

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Malai kulfi is undoubtely my most favourite Indian desert, this one is the basic kulfi that I make. I keep on adding different ingredients to it and get different varieties as per different moods and seasons — like during Holi festival I add thandai powder to get thandai kulfi, sometimes I add crushed pedha to get pedha flavoured kulfi sometimes kesar, sometimes paan masala to get paan kulfi. And the list is never ending. But the base should be same for each kulfi — this is a rich frozen dessert which is made with reduced full fat milk and flavoured according to preferences. Milk is reduced on slow flame for a long period with constant stirring till it reduces to half or more than half. The result you get is lacha rabdi texture and believe me it tastes heavenly all by itself . With some flavour added to it, you can serve it cold or hot as rabdi. So basically kulfi is nothing but thickened and frozen rabdi. No other dessert can beat the kulfi, I bet you on that. Do try different types of healthy kulfis at your home this summer and give a miss to the store-bought ones. Believe me you will never buy a kulfi or ice-creams from the store as you and your family will get hooked to this awesome creamy, rich in taste dessert. Happy cooking.

RECIPE  FOR  MALAI  KULFI:

Image of MALAI KULFI Ingredients:

  • 2 litres – Full cream milk reduced to half  by boiling on med flame that will be 1 liter of reduced milk.
  • 6 to 7 tbsp – Badam kesar milk powder of nandini or any other company
  • 4 tbsp – Milk powder
  • A pinch of Saffron
  • 2 to 3 tbsp – Custard powder
  • 2 to 3 tbsp –  Room temperature milk to dissolve the custard powder

Image of MALAI KULFI Method:

  1. When the milk has reduced to half add the badam milk powder, milk powder and kesar (saffron) and mix it well.
  2. Dissolve the custard powder in 2 to 3 tbsp milk and add slowly to the above boiling mixture string continuously till it becomes thick.
  3. Check with the back of the spoon if it’s forming a thick layer, if yes then it’s done; if it feels runny then add more custard powder mixture.
  4. Check for sugar if needed, as I prefer medium sweet so I didn’t add any more sugar since both milk powder and badam milk powder contain sugar. So please check before adding more sugar.
  5. Let it cool down to room temperature. At this point it would be like a rabdi mixture not too thick and not too thin; pour into kulfi moulds and put it in the freezer overnight.
  6. Next day, run the frozen kulfi mould under tap water and loosen by running a knife lightly demould it. Your Malai Kulfi is ready to be enjoyed as it is or you can enjoy with falooda and chopped nuts. Serve it with love to your loved ones. Happy cooking.

Image of MALAI KULFI Image of MALAI KULFIMALAI KULFI 6Note:

  1. The kulfi mixture should not be too thick before freezing as then the kulfi won’t set and it should not be too runny as it would form ice flakes in the kulfi and would not taste good.
  2. If at any point you think the mixture is too thick then dilute by mixing more reduced milk to adjust the consistency.
MALAI KULFI
 
Author:
Recipe type: Desserts, Ice creams and kulfis
Cuisine: Indian
Ingredients
  • 2 litres – Full cream milk reduced to half by boiling on med flame that will be 1 liter of reduced milk.
  • 6 to 7 tbsp – Badam kesar milk powder of nandini or any other company
  • 4 tbsp – Milk powder
  • A pinch of Saffron
  • 2 to 3 tbsp – Custard powder
  • 2 to 3 tbsp – Room temperature milk to dissolve the custard powder
Instructions
  1. When the milk has reduced to half add the badam milk powder, milk powder and kesar (saffron) and mix it well.
  2. Dissolve the custard powder in 2 to 3 tbsp milk and add slowly to the above boiling mixture string continuously till it becomes thick.
  3. Check with the back of the spoon if it's forming a thick layer, if yes then it's done; if it feels runny then add more custard powder mixture.
  4. Check for sugar if needed, as I prefer medium sweet so I didn't add any more sugar since both milk powder and badam milk powder contain sugar. So please check before adding more sugar.
  5. Let it cool down to room temperature. At this point it would be like a rabdi mixture not too thick and not too thin; pour into kulfi moulds and put it in the freezer overnight.
  6. Next day, run the frozen kulfi mould under tap water and loosen by running a knife lightly demould it. Your Malai Kulfi is ready to be enjoyed as it is or you can enjoy with falooda and chopped nuts. Serve it with love to your loved ones. Happy cooking.
Notes
1. The kulfi mixture should not be too thick before freezing as then the kulfi won't set and it should not be too runny as it would form ice flakes in the kulfi and would not taste good.

2. If at any point you think the mixture is too thick then dilute by mixing more reduced milk to adjust the consistency.

One Comment

  1. Nice one, will give it a try soon

     

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