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    Homemade Malai Kulfi Recipe

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    This Malai Kulfi Recipe is so tasty, unique and special. It is a bit hard to make but the results are worth it. It is an Indian cold dessert made from thickened milk and more. Give it a try it soon!

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    Malai Kulfi

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    Homemade Malai Kulfi Recipe

    Malai Kulfi is one of the Indian Family favorites. Malai Kulfi made at home tastes different from the one you buy outside because you put your handwork into making it. Making it is so easy, but it takes a little effort. Tasty Ice Cream has chosen a straightforward recipe for you.

    In this method, Rabri is made out of milk. Rabri is a creamy thick preparation after reducing milk to its one-third. The process is a slow cooking simmering of milk with continuous stirring.

    Kulfi made this way with rabri tastes too good, and you cannot compare it with the kulfi you get outside. The best part of this method is that you don’t need to add thickening agents like cornstarch to the kulfi. But preparing kulfi this way takes some time, and you must be attentive while the milk is simmering. But the effort spent is worth the results. So let’s get started.

    If you liked this recipe of ours, then also try our Oat Milk Ice Cream Recipe, Maple Walnut Ice Cream Recipe, and Cheese Cake Ice Cream Recipe.

    Homemade Malai Kulfi Recipe

    Homemade Malai Kulfi Recipe

    Malai Kulfi is a famous Indian dessert which is known for its taste. It is made from thickened condensed milk with a lot of dry fruits in it. Then it is put in "Kulfi Molds" and is froze in a tasty Malai Kulfi.

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    Servings

    4

    servings
    Prep time

    40

    minutes
    Freezing time

    7-8

    hours
    Calories

    220

    kcal

      Ingredients

      • 1 litre full fat milk or 4 cups milk

      • ⅓ cup sugar or 70 grams sugar

      • ¼ teaspoon cardamon powder or 4 green cardamoms, crushed to powder in mortar-pestle

      • 1 pinch saffron (kesar)

      • 10 almonds - chopped or 2 tablespoons chopped almonds

      • 12 to 14 pistachios or 2 to 3 tablespoons chopped pistachios

      • 10 cashews - chopped or 2 tablespoons chopped cashews

      • ½ cup whipping cream - 30% to 50% fat or low fat cream (25% fat)

      • 2 teaspoons rose water or kewra water

      • some finely chopped pistachios or almonds, for garnish - (optional)

      Directions

      • Making Rabri For Malai Kulfi

      • Firstly take 1 litre full fat milk in a large and heavy sauce pan or pan

      • On a low flame or low heat, bring the milk to a boil. Do stir when the milk gets heated up, so that it does not burn from the bottom.
      • Stir once the milk comes to a boil and add the malai (clotted cream) back to the milk.
      • Continue to cook milk on low flame till it reduces to ⅓ of its original volume.
      • Keep on stirring and remove the clotted cream (malai) which forms on top of the milk and add it back to the milk.
      • Also keep on scraping the dried milk solids from the sides and add them back to the milk.
      • This way stirring often, reduce the milk to ⅓ of its original volume. 
      • Do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides. 
      • Making Malai Kulfi
      • Keep the flame to a low and add ⅓ cup sugar.
      • Stir so that the sugar dissolves.
      • Then add ¼ teaspoon cardamom powder.
      • Next add a pinch of saffron strands.
      • Then add 2 tablespoons chopped almonds or sliced almonds.
      • Then add 2 to 3 tablespoons chopped pistachios or sliced pistachios.
      • Afterwards, add 2 tablespoons chopped cashews.
      • Add ½ cup cream. You can use low fat (25% to 35% fat) cream.
      • Mix the cream very well with the rabri mixture.
      • On a low heat or low flame, just gently bring to one boil. When the kulfi mixture comes to a boil, then switch off the stove.
      • Add 2 teaspoon rose water or kewra water. Mix very well.
      • Cover and let the mixture cool at room temperature.
      • Once done, pour the malai kulfi mixture in kulfi moulds or popsicle moulds.
      • Cover tightly with lids or aluminium foil. Freeze malai kulfi for 7 to 8 hours or overnight.
         
      • Serving Malai Kulfi
      • Before serving malai kulfi, take the kulfi mould and just warm it by moving it between your palms.
      • With the back of a spoon, slid through the sides. If used a kulhad or matka, then directly have the malai kufli from it.
      • Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on top. addition of finely chopped pistachios or almonds is optional and you can skip this step.
      • Serve malai kulfi immediately.

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