malai kulfi recipe

malai kulfi recipe

Ingredients:

• 1 liter whole milk
• 1/3 cup heavy cream
• 3 tablespoons crumbled khoya also known as dried milk solids
• 1 tablespoon dried milk powder optional
• 2 tablespoons finely chopped nuts I used mix of cashews, almonds and pistachios
• 5 tablespoons sugar or adjust to taste
• 6-7 green cardamom pods skin removed & crushe

Recipe :

• To a heavy bottom pan, add whole milk on medium-high heat.

• After around 5 minutes when it warms a little, add heavy cream to it.

• Let the mixture come to a boil and then reduce the heat to medium.

• Let the milk simmer on medium heat for around 30 minutes, keep stirring it in between, you don't want the milk to get stuck to the bottom of the pan.

• After about 30 minutes, the milk will look quite thick, at this point add crumbled khoya and mix. Keep mixing this the khoya dissolves, this will take 5-7 minutes.

• Once the khoya dissolves, add the sugar and mix till the sugar dissolves.

• Then add the crushed nuts. I crushed these using my mortar and pestle and I suggest you do the same. The coarsely chopped nuts give the kulfi a lot of texture.

• Add milk powder (if using) and mix. Simmer for 5 more minutes. In all I cooked the milk for around 50 minutes, it should get really thick by the end of it and it will continue to thicken as it cools down.

• Remove pan from hear and cardamom powder and mix.

• Let the mixture cool down completely.

• Once the milk has cooled down completely, pour into kulfi molds or any other container of your choice. Cover and freeze till completely set, around 6-8 hours.

• Once frozen, place the kulfi mold under warm running water for 30-45 seconds and then tap the mold on the plate. The kulfi would come out easily. Enjoy the delicious malai kulfi!