Kulfi is a very delicious Indian Ice cream recipe that we eat during the summer season in India besides normal Ice creams to cool ourselves. Kulfi is more rich and creamy than normal Ice creams. You should try this Malai Kulfi Recipe that you can easily make at home. You do not have to buy it from the market as you make this soft and tasty kulfi at home with normal ingredients. “Malai” means creamy so this is creamy kulfi that is made from Milk, Mawa(Khoya), sugar, and cashews. I used Cardamom powder to enhance the flavor of this delicious Indian summer dessert. By following the recipe video below and the photos with step-by-step instructions, you can easily make this delicious Malai Kulfi at home that is much better than the one you’ll get outside.
In this recipe, I have not used Malai(Cream) to make Kulfi. I’ll make a different recipe for that. In this, I simply simmered the milk and used Mawa which gives it a rich and creamy flavor.
About Kulfi
Kulfi is a very popular dessert in India. The normal and traditional Kulfi is made using simmering milk till it thickens just like Rabdi and then it is flavored with nuts and spices and added into Matka or Kulhads. There are many variations of Kulfi such as Kesar Kulfi, Chocolate Kulfi, Kulfi with cream, Kesar Pista Kulfi, and Mango Kulfi.
Kulfi is also used to make other popular Indian desserts such as Kulfi Falooda. Try out my other Kulfi Recipes such as Mango Kulfi, Royal Kesar Pista Malai Kulfi, and Kulfi with whipped cream. Also, try out my Ice cream recipes such as Vanilla Ice cream, and Rajbhog Ice Cream, and sweets such as Laccha Rabdi, Rasmalai, Gujiya, and Gulab Jamun.
Malai Kulfi Recipe Video
Malai Kulfi Recipe Ingredients
- 600 ml milk
- 1 tsp Cardamom powder
- 3 tbsp chopped cashew
- 1/2 cup sugar
- 3/4 cup Mawa/Khoya
How to make Malai Kulfi (Step-by-Step Instructions)
1. Take 600 ml milk in a large pan. Let it boil.
2. After a boil, turn the flame to low to medium and mix it well.
3. Add 1 tsp Cardamom powder. It enhances the taste of Kulfi. Then add 3 tbsp chopped cashews.
4. Cook for 5-7 minutes on low to medium flame. The taste will increase and the quantity of milk will reduce.
5. Add 1/2 cup sugar after 5 minutes. Stir and cook for 5-6 minutes more. The milk will get thicker and the quantity will decrease.
6. Add 3/4 cup Mawa/Khoya after 5 minutes.
7. Mix Mawa with milk and cook for 10-12 minutes on low to medium flame. Keep stirring often.
8. Cook until the desired consistency is reached. This is shown in the photo below. Turn off the flame.
9. Let it cool completely at room temperature. you can see that it thickened just like Rabdi.
10. Take a Blender and pour the mixture into it.
11. Blend the mixture and you can see how creamy and foamy it has turned out. Our Ice cream base is ready.
12. Take the Kulfi Mould and pour the mixture into it. Close the cap and put in the Ice cream Stick. If you do not have Kulfi Mould, you can use steel glass or disposable glass.
13. Freeze it overnight.
14. You can see the photo below.
15. Take a glass of water. Dip the mold into it for 2-3 seconds
16. Then run it between your hands
17. This way, the kulfi will come out quickly.
18. Garnish with Rose Petals and serve it immediately
Recipe Card
Malai Kulfi Recipe
Ingredients
- 600 ml milk
- 1 tsp Cardamom Powder
- 3 tbsp chopped cashew
- 1/2 cup sugar
- 3/4 cup Mawa/Khoya
Instructions
- Boil 600 ml milk in a large pan.
- After a boil, turn the flame to low to medium and stir it well
- Add 1 tsp Cardamom powder and add 3 tbsp chopped cashews.
- Cook for 5-7 minutes on low to medium flame.
- Add 1/2 cup sugar after 5 minutes. Stir and cook for 5-6 minutes.
- Add 3/4 cup Mawa/Khoya after 5 minutes.
- Stir well and let the mawa mix with milk. Cook for 10-12 minutes on low to medium flame.
- Once reached the desired consistency(milk thenkens), turn off the flame.
- Let it cool completely at room temperature.
- Take a Blender and pour the mixture into it.Blend until you get a creamy ice cream base.
- Pour it in Kulfi Mould. Freeze it overnight.
- The creamy and delicious Kulfi is ready.
