Ahmadabad's Manekchok Special Malai Kulfi Recipe

Ahmadabad's Manekchok Special Malai Kulfi Recipe

Kulfi made this way with rabri tastes too good and you cannot compare it with the kulfi you get outside. The best part of this method is that you don’t need to add any thickening agents like cornstarch etc to the kulfi. But yes preparing kulfi this way does take some time and you have to be attentive while the milk is simmering. But the effort spent is worth the results.

 Being a vegetarian I have not used eggs. But the addition of cream was a clever one and I thought why not add cream in rabri and prepare malai kulfi. As the name suggests, Malai kulfi should have cream in it. at least that's what I think.

In the rabri mixture, there is not enough malai, so it does make a difference when some more fresh cream is added. There is a difference in the taste and texture from kulfi made only with rabri and the kulfi made with a combination of rabri+cream. The latter being richer in taste as well as having a creamier texture. That said, in this recipe, you can add less cream or even skip it altogether. Then you will have a simple plain Kesar pista kulfi which also tastes good.

Ingredients:

• 2tp Spoon Custard Powder

• 2tp Spoon Milk

• 1 Bowl of Sugar

• 1 Liter Milk

• 1 tp Spoon Cardamom Powder

સામગ્રી:

• 2 ચમચી કસ્ટર્ડ પાવડર

• 2 ચમચી દૂધ

• 1 બાઉલ ખાંડ 

• 1 લિટર દૂધ

• 1 ચમચી એલચી પાવડર

Tips:

• Always use whole milk to make kulfi for the best results.

•  Always prefer crushing your own cardamom seeds instead of using ready-made cardamom powder, makes a lot of difference.