Malai Kulfi
Presenting a simple yet delightful saffron and pistachio malai kulfi, crafted without the use of condensed milk or khoya (mawa).
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 (choti elaichi), 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
Instructions
Making Rabri For Malai Kulfi
- Firstly take 1 litre full fat milk in a large and heavy sauce pan or pan or kadai.
- 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.
- Then 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 or kulhads or matka.
- 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.
Nutrition
Calories: 223kcalCarbohydrates: 20gProtein: 2gFat: 15gSaturated Fat: 7gCholesterol: 40mgSodium: 12mgPotassium: 101mgSugar: 17gVitamin A: 435IUCalcium: 30mgIron: 0.5mg
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