Here’s a traditional Malai Kulfi recipe — rich, creamy, and made the authentic way with no shortcuts, just like it’s meant to be!
🍨 Malai Kulfi (Traditional Style)
📝 Ingredients:
- 1 liter full-fat milk
- ½ cup sugar (adjust to taste)
- 4–5 green cardamoms (crushed or powdered)
- 2 tbsp chopped almonds & pistachios (optional)
- 2 tbsp malai/cream (optional, for extra richness)
- A few saffron strands (optional for aroma & color)
🔥 Instructions:
- Boil the Milk:
- Pour the milk into a heavy-bottomed pan or kadai.
- Bring it to a boil on medium heat, stirring occasionally.
- Simmer and Thicken:
- Once boiling, lower the flame and let it simmer.
- Stir frequently (especially sides & bottom) to prevent burning.
- Keep reducing until the milk thickens to ½ of its original quantity — about 40–50 minutes.
- Add Flavor & Sweetness:
- Add sugar, crushed cardamom, saffron (if using), and cream or malai.
- Stir well and cook for another 5–7 minutes until it becomes thick and creamy.
- Add chopped nuts at this stage if desired.
- Cool & Freeze:
- Let the mixture cool completely.
- Pour into kulfi molds, small cups, or popsicle molds.
- Insert sticks and freeze for 6–8 hours or overnight.
- To Serve:
- Run molds under warm water for a few seconds to loosen.
- Gently pull out and serve immediately.
- Optional: Garnish with extra chopped nuts or a drizzle of rose syrup.
💡 Tips:
- Stir often for creamy texture and to avoid cream sticking to the sides.
- Use earthenware (matka) for a smoky aroma and desi presentation.
- No molds? Use paper cups or steel bowls!
Would you like a quicker version using condensed milk or bread for when you’re in a hurry?
