Malai means the thick layer of milk that forms on the top, while boiling milk. Malai kulfi is almost the condensed milk with full of malai with some nuts and saffron strands. You can optionally add milk powder and cream milk too. It's a very easy recipe and you can try it with half litre milk as well.
You can check few other ice cream recipes here, mango ice cream, strawberry ice cream, blueberry popsicles, pineapple kulfi, chocolate ice cream.
Ingredients:
1/2 litre full cream milk
few saffron strands
1 tbsp sugar
1/2 tsp cardamom powder
1 tbsp chopped nuts (a mix of pistachios, almonds, cashew nuts)
1 tsp milk powder (optional)
1. Heat full cream milk in a thick bottomed pan on high flame. Thick bottomed pan ensures the milk does not brown during the entire process of making kulfi. If using a regular pan, then cook on medium or low medium flame throughout.
2. Once it starts to boil, keep the flame to medium or low-medium.
The malai starts to form on top layer as the milk boils.
3. Gently remove the malai with spatula and settle it towards the sides of the pan.
4. Repeat the process until the entire milk thickens.
5. The entire quantity reduces to 1/2 of it's initial quantity.
6. Now add sugar and stir well.
7. Then add saffron strands.
8. Add chopped nuts,pistachios, almonds.
9. Finally add cashews.
10. Add milk powder towards the end and let it simmer for about 2 minutes.
11. Switch off the flame and add cardamom powder.
12. Let it cool down completely. Then transfer it to kulfi moulds or tumblers or the matka, whatever is available.
13. Here, i have used both a tumbler and matka.
14. Pop the kulfi moulds into the freezer for about 8 hours.
15. Place the kulfi mould under running water for few seconds. Now the kulfi starts to come out easily - i have used a knife to remove it.
16. Tada! yummy kulfi is ready.
17. Add few saffron strands and chopped pistachios before serving.
You can check few other ice cream recipes here, mango ice cream, strawberry ice cream, blueberry popsicles, pineapple kulfi, chocolate ice cream.
Ingredients:
1/2 litre full cream milk
few saffron strands
1 tbsp sugar
1/2 tsp cardamom powder
1 tbsp chopped nuts (a mix of pistachios, almonds, cashew nuts)
1 tsp milk powder (optional)
1. Heat full cream milk in a thick bottomed pan on high flame. Thick bottomed pan ensures the milk does not brown during the entire process of making kulfi. If using a regular pan, then cook on medium or low medium flame throughout.
2. Once it starts to boil, keep the flame to medium or low-medium.
The malai starts to form on top layer as the milk boils.
3. Gently remove the malai with spatula and settle it towards the sides of the pan.
4. Repeat the process until the entire milk thickens.
5. The entire quantity reduces to 1/2 of it's initial quantity.
6. Now add sugar and stir well.
7. Then add saffron strands.
8. Add chopped nuts,pistachios, almonds.
9. Finally add cashews.
10. Add milk powder towards the end and let it simmer for about 2 minutes.
11. Switch off the flame and add cardamom powder.
13. Here, i have used both a tumbler and matka.
14. Pop the kulfi moulds into the freezer for about 8 hours.
15. Place the kulfi mould under running water for few seconds. Now the kulfi starts to come out easily - i have used a knife to remove it.
16. Tada! yummy kulfi is ready.
17. Add few saffron strands and chopped pistachios before serving.
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