Kulfi is undoubtedly India’s best sweet dessert on a stick. This classic, creamy, traditional Indian ice cream is centuries old and has been passed down from the Mughal kitchens. A rich frozen dessert that is made with reduced full fat milk and flavored with either cardamom or saffron. Milk is slow cooked on low flame over a long period with constant stirring till it reduces to one third of its original quantity. The reduced milk is slightly thick rabri with bits of malai or top of milk.
Patience is the key to make an authentic homemade kulfi recipe. There is no short cut method to achieve the original flavor of kulfi. You can make instant versions of kulfi with condensed milk, evaporated milk and cream. The instant kulfi does taste good but the traditional method of making malai kulfi is the best kulfi ever. Nuts of your choice like unsalted and raw almonds, cashew nuts or pistachios that are roughly chopped are also added which give a good nutty texture to the kulfi. There is another version where mawa or khoya is added for a rich flavor. Traditionally kulfi is set in terracotta pots or matka. You can set kulfi in kulfi moulds that are available in most stores. Alternately you can set it in stainless steel glass or katori or popsicle molds. One can add different flavorings according to one’s choice. Pureed fruit of mango, banana, pineapple and other fruits can also be added to the kulfi mixture before setting it in the moulds.
The authentic Kulfi recipe calls for the use of full fat milk and sugar. Sugar, cardamom or saffron and chopped nuts are added to the milk once it reaches half its original quantity. Skimmed milk will not give the rich flavor or texture. You need to be alert and ensure that the milk does not burn by stirring it at regular intervals. It does take some time to make kulfi but its totally worth the effort and time as the flavor of slow cooked milk is far superior to any other method followed to make it. A culimary gem among Indian dessert recipes. I encourage you to try this easy malai kulfi at least once and you can thank me later.
Learn how to make kulfi at home or easy malai kulfi.
Full fat milk
Full fat milk – 1.25 lts
Powdered Sugar – 1/3 cup heaped
Cardamom – 4, powdered
Pistachios – 8, roughly chopped (optional)
Saffron – few strands, soaked in a tbsp of warm milk for 10 mts.
METHOD FOR MAKING KULFI RECIPE
Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.
Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.
Turn off flame and allow to cool.
Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)
Pour the chilled mixture into kulfi moulds and close the lids.
Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily.
Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.
Full fat milk is essential for authentic flavor of kulfi.
If you do not have kulfi moulds, you can use stainless steel glasses or small katoris.
Kulfi expands on freezing, so do not fill to the brim.
You can skip step four and pour the milk mixture that is at room temperature into the kulfi molds.