See Recipe In हिन्दी (Hindi)
Malai Kulfi recipe with step by step photo and recipe video in Hindi. Malai Kulfi is our Indian version of ice cream, and of course, one of the most celebrated Indian desserts. There are hundreds of variants of kulfi, but this is the basic recipe. I am showing the classic recipe today, you can add your favorite fruit, nuts, even chocolate to customize it.
I have also made some more kulfi recipe such as Mango kulfi and icecream recipe corn rasgulla recipe. Also you can check some dessert recipes such as Bread Rasmalai, Fruit Custard pudding, Nariyal ki barfi, Bread gulab jamun, Kesaria Meetha chaawal and Mitha dalia
Circa Childhood, late evenings and at the height of homework stress, I would hear the sound of a bell and a call, “Malai Baraf” past bicycle bells, and car horns. And not as every day, but often, would my parents/guardians kindly allow me to answer to that call… and I would run to the window and shout out… “Aye Malai Baraf”! A grumpy man would appear at my window, with a red cloth covered luggage atop his head, from where he took out the silver colored metal containers, from which came out the meaning of my happiness, a block of Malai Kulfi, or Malai Baraf, which he cut into round slices, and served on sal-leaf cutouts. It was not only children’s treat; everybody at our home would order the rich, creamy dessert, which was incredibly cheap in price.
Kulfi is an ancient recipe, and used to be the royal treat of the Mughals, since the 16th century, or maybe earlier. I used to wonder how they have Kulfi in the 16th century, since there was no refrigerator at that time. So let me tell you how they used to make kulfi in the Mughal periods.
Kulfi is different from ice cream, by means of being denser and creamier. It is prepared by condensing the milk instead of whipping it. The result is a thick and rich concoction that is further flavored with selective spices. The condensed milk is then frozen in Mughal style, by putting it under iron or terracotta airtight moulds and then placing the moulds under a terracotta matka (pot) that has been filled with ice and salt.
The mouth of the matka is then sealed, like in Biriyani, thus creating an insulation for the ice, and slowing its melting process. Now you would wonder where the ice came from! It used to be brought from the Himalayas, and other cold areas that developed ice. Saltpeter, a mineral, was used for refrigeration that prolonged the ice’s melting process, common salt and wood shavings was also used for the same purpose. Blocks of ice and snow would be contained at the iceboxes of terracotta and metal, for days. There is a mention of this process in the ancient Mughal texts.
I made this kulfi without using condensed milk instead i used powder milk. So come let’s try this homemade kulfi recipe!
I have many more kulfi and ice cream recipes:
- Mango kiwi kulfi
- Vanilla ice cream
- Oreo ice cream
- Malai Kulfi
- Corn Rasgulla Ice cream
- Chocolate Ice cream
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Malai Kulfi Recipe | Indian Kulfi Recipe
Ingredients
- 1 liter full fat milk
- ½ cup sugar powdered
- 1 tsp cardamom powder
- 8-9 pieces almonds chopped
- 8-9 pieces Pistachios chopped
- saffron Few strands
Instructions
- Soak strands of saffron in 2 tbsp of lukewarm milk for nice flavor and color.
- Put milk in a wide pan and bring it to boil on medium high flame.
- Once the milk comes to boil keep the flame to medium and cook the milk till it reduces to 1/2 of its original quantity. Keep on stirring in between so that milk does not stick to the bottom of the pan and get burn. Scrap the milk from sides of the pan also so that it will not get burn from sides also.
- Once the milk reduce to half of its original quantity put powdered sugar, chopped almonds, chopped pistachios, cardamom powder and mix it well.
- Let the milk cook it again on medium flame till it reduces to 1/4 of original quantity. Consistency will be slightly thick just like rabdi. It takes 35-40 minutes to get the right consistency.
- Switch off the flame when the milk is reduce to ¼ of its original quantity.
- Let the kulfi mixture cools down completely before pouring it into the moulds.
- Take the kulfi moulds and pour the kulfi mixture into moulds. You can even use small steel glasses, cups or plastic cups to pour the kulfi mixture.
- Gently insert ice-cream stick and put the kulfi mould in a freezer for overnight or 7 -8 hours to get set.
- Once set, take out from the freezer and leave it for a minutes or you can rub the mould between your palms so that sides will get loose from the heat of your palm. Gently hold the icecream stick and take out the kulfi from the mould.
- Malai kulfi is ready to serve.
- Unmould the malai kulfi at the time of serving and serve chilled.
Notes
Use dry fruits of your choice and never grate or use slicer to chop the nuts as it will not give nice taste so I will suggest you to chopped or sliced nuts by using knife.
If you don’t have saffron can skip but it gives nice flavor and colour.
Ice crystals may form if it is undercooked so cook the milk till it reduced ¼ of its original quantity.
It’s very importatnt to make the kulfi mixture cools down completely before pouring into moulds.
Stay nearby but stir ocasionally so that milk does not get overflow.
Nutrition
Equipment Used:
How to make Malai kulfi:
- Soak strands of saffron in 2 tbsp of lukewarm milk for nice flavor and color.
- Put milk in a wide pan and bring it to boil on medium high flame.
- Once the milk comes to boil keep the flame to medium and cook the milk till it reduces to 1/2 of its original quantity.
- Keep on stirring in between so that milk does not stick to the bottom of the pan and get burn. Scrap the milk from sides of the pan also so that it will not get burn from sides also.
- Once the milk reduce to half of its original quantity put powdered sugar, chopped almonds, chopped pistachios, cardamom powder , saffron milk and mix it well.
- Let the milk cook it again on medium flame till it reduces to 1/4 of original quantity. Consistency will be slightly thick just like rabdi. It takes 35-40 minutes to get the right consistency.
- Switch off the flame when the milk is reduce to ¼ of its original quantity.
- Let the kulfi mixture cools down completely before pouring it into the moulds.
- Take the kulfi moulds and pour the kulfi mixture into moulds. You can even use small steel glasses, cups or plastic cups to pour the kulfi mixture.
- Gently insert ice-cream stick and put the kulfi mould in a freezer for overnight or 7 -8 hours to get set.
- Once set, take out from the freezer and leave it for a minutes or you can rub the mould between your palms so that sides will get loose from the heat of your palm. Gently hold the icecream stick and take out the kulfi from the mould.
- Malai kulfi is ready to serve.
- Unmould the malai kulfi at the time of serving and serve chilled.
Note:
- Make sure while making malai kulfi use full fat milk otherwise you will not get the right texture of kulfi.
- Use dry fruits of your choice and never grate or use slicer to chop the nuts as it will not give nice taste so I will suggest you to chopped or sliced nuts by using knife.
- If you don’t have saffron can skip but it gives nice flavor and colour.
- Ice crystals may form if it is undercooked so cook the milk till it reduced ¼ of its original quantity.
- It’s very importatnt to make the kulfi mixture cools down completely before pouring into moulds.
- Stay nearby but stir ocasionally so that milk does not get overflow.
See Recipe In हिन्दी (Hindi)
reetu sinha says
November 18, 2018 at 6:22 pmAwesome n delicious product, u should try it once n I assure that u ‘ll like it , yummy n delicious,