MALAI KULFI

Tempting Homemade Malai Kulfi.

Malai Kufi is a delicious, sugary, chilled and a very popular dessert in Indian summer which contains flavours of simple ingredients. People can eat and enjoy this dessert in any seasons. It is easily prepared in our homes from milk, sugar, cardamom and with or without dry fruits. Malai Kulfi is liked by children as well as adults also. You would always find kulfi in the dessert menu of any Indian restaurants.

I am preparing this MalaiKkulfi without dry fruits. But if you want to use dry fruits then little bit dry fruits you can put in it. So I am sharing my simplest recipe for making yummy Malai Kulfi. There are many different varieties & flavours of kulfi such as Kesar, Pista, Mango, & Elachi etc.  

Today I am making the traditional and basic Malai Kulfi. Generally, people used the condensed milk for preparing the Malai Kulfi because condensed milk is used for the thickness of milk. But I am not using condensed milk for making Malai Kulfi. So without wasting any time, let’s have a look for basic ingredients of the recipe.

INGREDIENTS:

1. Milk 1 litre

2. Cardamom powder   2 pinch

3. Sugar 1 cup

4. Saffron 1 pinch

5. Whipping cream 1 tbs

METHOD:

Step 1

Heat milk, and bring to a boil. Allow the milk simmer on medium flame for 20-25 mins until it reduced to half of its original quantity, colour is changed and malai is formed. Keep stirring occasionally.

Step 2

Add cardamom powder, once it is reduced to 60 or 70 percent add sugar and boil it again until it is reduced to half and becomes thick consistency.

Step 3

Remove from flame, add saffron and allow to cool.

Step 4

Once it is cool add whipping cream and mix nicely. After that, place the mixture in the fridge for a few hours. This helps reduce the formation of ice crystals during the freezing process.

Step 5

Remove the mixture from fridge and again beat up the mixture thoroughly. Then pour the chilled mixture into kulfi moulds and close the lids.

Step 6

Insert a popsicle stick in the kulfi while freezing it, & keep in the deep freezer for 6-8 hours.

Step 7

Once frozen, place the kulfi mould in lukewarm water for a few seconds to help it un-mould easily.

Step 8

Yummy malai kulfi is ready to serve. Just before serving, unmold the kulfi and serve chilled.

Some important tips for Malai Kulfi:

* Always use full cream milk for making malai kulfi.

* While cooking the kulfi be sure to reduce the milk to half of its quantity.

* Keep string the milk occasionally so that the milk does not stick to the pan ^ give your kulfi a burnt smell and taste.

* Once the milk has cooled down completely, pour into kulfi moulds or any other container of your choice. Cover and freeze till completely set, around 6-8 hours.

* You can garnish the kulfi with some more nuts or saffron strands, but it’s totally optional.

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