Malai kulfi is an Indian ice cream made by thickening milk and flavored with cardamom. Among all varieties of kulfi, this traditional Malai Kulfi stands out best because of an extra rich and intense flavor and creaminess.
|Place of origin||India|
|Alternative names||Qulfi, Khulfi|
Whole milk- 1 liter
Heavy cream- 1/3 cup
Crumbled khoa- 3 tablespoons
Coarsely chopped cashew, almond and pistachio- 2 tablespoons
Sugar- according to taste
Green cardamom- 6-7 pods (skin removed & crushed)
Take whole milk in a deep bottom pan and place it on oven at medium-high heat.
Add heavy cream to it after around 5 minutes when the milk warms a little.
Reduce the heat to medium when the mixture come to a boil.
Simmer the milk on medium heat for around 30 minutes and keep stirring it occasionally so that the milk don’t get stuck to the bottom of the pan.
Add crumbled khoa after about 30 minutes when the milk look quite thick and keep stirring until the khoa dissolves in milk.
Add sugar once the khoa dissolves and mix till the sugar dissolves.
When the sugar dissolves completely, add the crushed nuts.
Simmer for 5 minutes more.
By this time the milk should be quite thick.
Remove the pan from oven and add cardamom powder and mix.
Let the mixture cool down and once the milk is completely cool, pour it into kulfi molds or any other container that you like.
Cover the container and freeze for around 6-8 hours.
Garnish with a pinch of saffron strands on it and serve.