📝 About This Recipe
Experience the soul of Indian frozen desserts with this traditional Malai Kulfi, a dense and creamy treat that predates modern ice cream. Unlike whipped ice cream, Kulfi is prepared by slow-reducing full-fat milk until it caramelizes into a rich, nutty base infused with aromatic saffron and green cardamom. Studded with crunchy pistachios and almonds, this 'no-churn' masterpiece offers a velvety texture that lingers beautifully on the palate.
🥗 Ingredients
The Milk Base
- 2 liters Full-fat whole milk (Higher fat content ensures a creamier texture)
- 1/2 cup Heavy cream (Adds extra richness)
- 1/2 cup Granulated sugar (Adjust to taste)
Aromatics and Thickener
- 1/2 teaspoon Saffron strands (Kesar) (High quality for color and aroma)
- 6-8 pieces Green cardamom pods (Freshly ground into a fine powder)
- 1 tablespoon Cornstarch (Dissolved in 2 tbsp cold milk to prevent ice crystals)
- 1/2 teaspoon Rose water (Optional for a floral finish)
Nuts and Garnish
- 2 tablespoons Pistachios (Unsalted, finely chopped)
- 2 tablespoons Almonds (Blanched and slivered)
- 1 teaspoon Dried rose petals (For an elegant garnish)
- 1 sheet Silver leaf (Chandi ka Vark) (Optional, for traditional royal presentation)
👨🍳 Instructions
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1
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside to release its vibrant golden hue.
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2
Pour the 2 liters of whole milk into a large, heavy-bottomed pan (a kadhai or wide saucepan works best) and bring to a gentle boil over medium-high heat.
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3
Once the milk begins to boil, reduce the heat to medium-low. Stir frequently with a spatula, scraping the sides and bottom of the pan to prevent the milk from scorching.
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4
Continue to simmer the milk for about 40-50 minutes. You want the volume to reduce by at least two-thirds until it reaches a thick, rabri-like consistency.
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5
Add the sugar and the heavy cream to the reduced milk. Stir well until the sugar is completely dissolved.
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6
Whisk the cornstarch into 2 tablespoons of cold milk to create a smooth slurry. Gradually pour this into the boiling milk while whisking constantly to ensure no lumps form.
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7
Add the saffron-infused milk and the freshly ground cardamom powder. You will see the mixture turn a beautiful pale yellow.
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8
Fold in the chopped pistachios and almonds. Simmer for another 2-3 minutes until the mixture coats the back of a spoon thickly.
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9
Remove the pan from the heat and stir in the rose water. Allow the mixture to cool completely to room temperature.
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10
Once cooled, pour the mixture into Kulfi molds or small aluminum containers. If you don't have molds, a muffin tin or small popsicle molds will work.
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11
Cover the molds tightly with aluminum foil or lids. If using sticks, insert them through the foil after the Kulfi has been in the freezer for about 1 hour.
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12
Freeze the Kulfi for at least 8 hours, or preferably overnight, until completely firm.
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13
To unmold, rub the mold between your palms for 30 seconds or dip the base in warm water for 5 seconds. Gently pull the stick or use a knife to slide the Kulfi out.
💡 Chef's Tips
Always use a heavy-bottomed pan to prevent the milk from burning, which can ruin the flavor. Scrape the 'malai' (cream) that forms on the sides of the pan back into the milk for that signature grainy texture. Ensure the mixture is completely cool before freezing to prevent the formation of large ice crystals. If you are short on time, you can substitute 1 cup of the milk with a can of sweetened condensed milk and reduce the added sugar. For a smoother texture, you can pulse the cooled mixture in a blender for 10 seconds before pouring it into molds.
🍽️ Serving Suggestions
Serve sliced on a plate garnished with extra pistachios and a drizzle of rose syrup. Pair with 'Falooda' (cornstarch vermicelli) and a splash of kewra water for a classic street-style experience. Serve alongside warm Gulab Jamun for a stunning hot-and-cold dessert contrast. Garnish with edible silver leaf (vark) and dried rose petals for a festive, royal presentation. Enjoy with a glass of chilled Masala Chai as a late-afternoon indulgence.