Malai Kulfi
- almond, aloo gobhi, aloo sabji, aloo tikki, amla, amla powder, aroma, asafoetida, ashwagandha, Australia, ayurveda, baisakhi, baking, bay leaf, beautiful hair, beauty, beef, beverages, biryani, Black beans, black pepper, Black-eyed peas, bread, bread pakora, burgers, butter, butter naan, cake, calming, camphor, cantaloupe, cardamom, cashew, chaat, Chicken, Chicken 65, chicken tikka masala, Chicken Vindaloo, Chickpeas, chilli, christmas, cinnamon, cloves, coffee, coffee beans, cookies, Cooking, cooler, copper jugs, coriander seeds, cumin, curd, Curry, cutlet, dahi, dahi bhalla, Dal, dhokla, digestives, dosa, egg, egg cutlet, Eggplant, energy, fast food, fasting, fenugreek, Festival, food, Gajar Halwa, garlic, ginger, ginger bread, gosht, Green peas, green tea, Groceries, Gulab Jamun, hair, hair care, hair colour, hair hacks, hair loss, hair massage, hair oil, haldi, haleem, Halwa, head massage, health, healthy hair, healthy living, heena, home, home cooked, home decor, Home Food, home made food, homemade, honey, house, ice, ice cream, idli, incense, india, indian cooler, Indian Cuisines, indian dish, Indian Food, Indian Spices, indian street food, Indian Sweet, iron pan, italian food, jaggery, jalebi, jeera, jugs, kalakand, keema pav, khakara, kheer, Kidney beans, kitchen, kitchen hacks, laddoo, ladoo, lamb, lemon, lentils, lifestyle, Lima beans, makhana, makki ki roti, malai kulfi, mango pickle, masala tea, matar paneer, medu vada, mehendi, melon seeds, methi, milk, millet, millet flour, mint, mouthfreshner, MTR Foods, mukhwas, musk melon, mustard seeds, mutton, natural digestives, Navratri, Navy beans, non vegeterian, oil, olive oil, onion, organic, pakistani dish, pakistani spices, palak paneer, pancakes, paneer, Paneer Makhani, pani puri, papad, pasta, Pav Bhaji, Peanuts, pickle, pistachio, pomegranate, poppy seeds, potato, pudding, Ragi, Ragi Flour, rajma, Rakhi, Rakshabandhan, rava kesari, ready to eat, red sauce pasta, resepetals, rice, roasted vegetables, rock salt, rogan josh, rooh afza, rose, rose petals, sabudana, saffron, sambar, samosa, Samosas, sarson ka saag, sauce, scalp, sexual health, sharbat, shikanji, shiny hair, soup, soups, soups and sauces, south indian dish, Spices, Spinach, star anise, steel utnesils, stew, street food, strength, stress free, sugar, suji halwa, summers, Sweet Dish, syrup, tea, tomato, tomato pickle, tomato sauce, Toor Dal, turmeric, uttapam, vacations, vada, vegetable, vegeterian, water, watermelon
- 23 Apr, 2024
Ingredients:
8 cups full-fat milk
1 cup sugar (adjust according to taste)
1/2 cup condensed milk
1/2 cup heavy cream
1/4 cup chopped nuts (pistachios, almonds, cashews)
1/2 teaspoon cardamom powder
A pinch of saffron threads (optional)
1 tablespoon corn flour or milk powder (for thickening)
Instructions:
- Preparing the Milk Mixture:
Pour the milk into a heavy-bottomed pan and bring it to a boil. Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom.
Let the milk simmer until it reduces to almost half of its original quantity. This process may take around 45 minutes to an hour. Keep scraping the cream formed on the sides of the pan and mix it back into the milk. At this stage, you can add condensed milk and sugar. Stir well until the sugar is completely dissolved.
You can also add saffron threads at this point to infuse the milk with its flavor and color. Crush the saffron threads between your fingers before adding them to the milk.
- Adding Flavorings:
Add cardamom powder to the milk mixture and mix well. Cardamom adds a beautiful aroma and flavor to the kulfi. You can also add chopped nuts like pistachios, almonds, and cashews to the mixture. Reserve some for garnishing.
- Thickening the Mixture (Optional):
If you prefer a thicker consistency for your kulfi, you can mix 1 tablespoon of cornflour or milk powder with a little milk to form a smooth paste. Add this paste to the simmering milk mixture and stir continuously until it thickens slightly.
- Cooling and Freezing:
Once the milk mixture reaches the desired consistency, turn off the heat and let it cool down to room temperature. Once cooled, add heavy cream to the mixture and mix well. The cream adds richness to the kulfi. Pour the mixture into kulfi molds or small disposable cups. If using cups, cover them with aluminum foil and insert a popsicle stick into each cup. Place the kulfi molds or cups in the freezer and let them freeze for at least 6-8 hours or overnight until they are completely set.
- Serving:
Once the kulfi is set, remove it from the molds by dipping them in warm water for a few seconds. Gently pull out the kulfi using the popsicle stick or invert the molds onto a plate.
Garnish the kulfi with chopped nuts and serve immediately. Enjoy the creamy and flavorful Malai Kulfi as a delightful dessert on a hot summer day or as a treat after a delicious Indian meal!
