Easy 5-Step Malai Kulfi Recipe To Beat The Heat

Ingredients For Malai Kulfi

• 1 liter milk
• 1/3 cup cream
• 3 tablespoons crumbled khoya
• 1 tablespoon dried milk powder (optional)
• 2 tablespoons finely chopped nuts like cashews, almonds and pistachios
• 5 tablespoons sugar
• 6-7 green cardamom pods skin removed & crushed

Malai Kulfi Recipe

1. To start, pour whole milk into a heavy-bottomed pan over medium-high heat. Once it's warmed up a bit (after about 5 minutes), add in the heavy cream. Bring the mixture to a boil, then reduce the heat to medium. Let the milk simmer for about 30 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
2. After 30 minutes, the milk will have thickened significantly. At this point, add in the crumbled khoya and mix well. Keep stirring until the khoya has fully dissolved, which should take about 5-7 minutes. Once the khoya is dissolved, add the sugar and mix until it's fully incorporated. Add in some crushed nuts - using a mortar and pestle to crush them will help preserve their texture, which adds a nice crunch to the kulfi.
3. If you're using milk powder, add it to the mixture and stir well. Then, continue to simmer the mixture for another 5 minutes. In total, I cooked the milk for about 50 minutes, until it reached a very thick consistency. Keep in mind that it will thicken even more as it cools down. Once it's done, remove the pan from the heat and stir in some cardamom powder. Let the mixture cool down completely before proceeding.
4. Once the milk mixture has cooled down completely, pour it into kulfi molds or any other container you prefer. Cover them up and put them in the freezer until they're completely set, which should take around 6-8 hours.
5. Once the kulfi is frozen solid, remove it from the mold by running warm water over it for about 30-45 seconds. Then, gently tap the mold on a plate to release the kulfi. It should come out easily, and you can finally enjoy your delicious homemade malai kulfi!

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Credits: Freepik