“Kulfi is best described as Indian-style ice cream. However, unlike ice cream, kulfi is not churned. This is a fantastic summer dessert. This is a quick and easy version of kulfi. I almost never make kulfi the old way any more.”
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
Ingredients of Malai Kulfi
- 1 liter whole milk
- 1/3 cup heavy cream
- 3 tablespoons crumbled khoya, also known as dried milk solids
- 1 tablespoon dried milk powder, optional
- 2 tablespoons finely chopped nuts, I used mix of cashews, almonds and pistachios
- 5 tablespoons sugar, or adjust to taste
- 6-7 green cardamom pods, skin removed & crushed
Also Read: Malai Kulfi
Instructions of Malai Kulfi
- In a heavy-bottomed saucepan, add whole milk over medium-high heat. After about 5 minutes when it warms up a bit, add heavy cream.
- Let the mixture boil then reduce the heat to medium. Let the milk simmer over medium heat for about 30 minutes, keep stirring in between, you don’t want the milk to stick to the bottom of the pan.
- After about 30 minutes, the milk will appear quite thick, at this point add the crumbled khoya and mix.
- Continue mixing this, the khoya dissolves, it will take 5-7 minutes. Once the khoya has dissolved, add the sugar and mix until the sugar dissolves.
- add the crushed nuts. I crushed them with my mortar and pestle and I suggest you do the same. Chopped nuts give the kulfi a lot of texture. Add the milk powder (if used) and mix.
- Simmer for another 5 minutes. In all, I cooked the milk for about 50 minutes, it should get really thick at the end and it will continue to thicken as it cools.
- Remove the pan from the sheet and cardamom powder and mix. Let the mixture cool completely.
- Once the milk has completely cooled, pour it into kulfi molds or any other container of your choice.
- Cover and freeze until completely set, about 6 to 8 hours.
- Once frozen, place the kulfi mold under hot running water for 30 to 45 seconds, then press the mold onto the plate.
- The kulfi would come out easily.