Malai Kulfi | Rich Kulfi Ice Cream
A traditional Indian frozen dessert made by slowly reducing whole milk until it becomes very thick and creamy , then flavouring that reduced milk with cardamom and saffron and folding in chopped nuts before freezing in moulds.
Ingredients
- 1 ltr Whole Milk
- 10-12 Saffron Strands
- 15 Cashewnuts
- 15 Pistachios
- 15 Almonds
- 2 Cardamom
- ¼ cup Condensed Milk
- 3 tablespoon Sugar
Instructions
- Grind nuts and cardamom to a coarse powder in a mixer grinder. Keep some some for garnish.
- Heat the milk on medium heat until it begins to boil. Stir often so milk does not stick or form a thick skin. Add a few strands of saffron to the milk.
- After it reaches a boil, lower the heat to medium-low. Keep the milk at a gentle simmer.
- Let the milk reduce until it is about one-third of the original volume. This takes about 30 minutes. Stir frequently in the beginning to prevent sticking.
- When the milk has reduced and looks thick and creamy, add sugar and condensed milk.
- Cook for 5 minutes on low flame. Add the powdered nuts.
- Mix well and let it cook for 5 minutes. Switch off and cool down completely.
- Pour the kulfi mixture into kulfi molds, small steel molds, popsicle molds, or paper cups.
- Tap molds gently on the counter to remove air bubbles.
- Cover the molds with lids, or aluminium foil, insert an ice cream stick and freeze for at least 8–10 hours or overnight until fully set.
- To unmold, dip the mold in water for a few seconds.
- Gently hold the mold and pull the kulfi out. Place it on a serving plate.
- Garnish with extra nuts, a few saffron strands, or a light dusting of ground cardamom if desired. Serve immediately.
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