Kulfi is a famous Indian dessert, very similar to ice cream. It is usually made with milk, nuts, sugar, kesar and cardamoms. Summer and kulfi go hand in hand. I can’t imagine one summer in which I haven’t had the delicious and creamy kulfi. Malai Kulfi fills me up with so many memories of my childhood. This recipe has a perfect combination of taste and fun. The flavors of kesar and elaychi are perfectly blended with the creaminess of kulfi. I prefer making kulfi at home as it assures me of the best quality and taste.
I love serving this kulfi garnished with chopped nuts. This recipe of Malai Kulfi is a no-cook recipe and can be easily prepared within 10 minutes. Here I have not used any condensed milk or khoya or mawa . I have used home made malai to make it. If you don’t have it use fresh cream or whipping cream instead. I like to serve it with some fine chopped nuts. This recipe is a summer hit at my house and is loved by elders as well as kids. I have also posted other yummy dessert recipes like rasmalai, roti halwa and sheer khurma.
Follow the recipe step by step to get the perfect kulfi. So, let’s not waste any more time and dive straight into this creamy Malai Kulfi recipe.
- ¼ cup Sugar
- 15 Saffron Strings
- 2 Small Cardamom
- 3 tbsp Milk Powder or 2 tbsp Custard Powder
- ¾ cup Milk
- 1 cup Malai/ Fresh Cream/ Whipping Cream
- Pistachio, Cashew and Almond chopped
- In a grinder add sugar, saffron strings, small cardamom and grind to make fine powder, shift it to a bowl.
- Now add milk powder or custard powder and mix well.
- Now add milk in it, little at a time and mix well.
- Next add malai or fresh cream or whipping cream and mix slowly.
- Add chopped pistachio, cashew and almonds
- Now take kulfi stand and kulfi mould or paper cups and fill it with mixture.
- Place it on the stand, cover with lip or aluminum foil and place ice cream stick in between and freeze overnight.
- To demold kulfi dip the mold in a glass of water, roll in between palms and take it out gently
- Add little milk at a time to avoid lumps.
- Don't overmix or else malai will leave butter.
- Use fresh malai to make kulfi.
- Deep freeze it over night for the best results.