MALAI KULFI

Kulfi recipe, a traditional Indian ice cream made with full fat milk. Kulfi is undoubtedly India’s best sweet dessert on stick and is a delicious summer treat!  This classic, creamy traditional ice cream is centuries old and has been passed down from the Mughal kitchens. A rich frozen dessert that has made with reduced full fat milk and flavoured with either cardamom or saffron. Easy to cook and very popular frozen dessert. Malai kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. I really believe that I have finally found the perfect recipe for everyone’s favourite malai kulfi! Seriously for me, kulfi over ice cream any day. Not saying I don’t like ice cream but when I crave kulfi, I want kulfi and ice cream is not a substitute.It is popular throughout places such as India, Pakistan, Bangladesh, Nepal and Middle East and widely available in Indian Restaurants in Australia, Europe and North America. These days you gets all sorts of kulfi in the market- mango, chocolate, paan and even strawberry kulfi. My daughters and husband declared it as the best kulfi ever, so friends you really need to try this recipe. This is not only easy but hygienic to make kulfi at home so do try and surprise your kids, I am sure they will enjoy homemade kulfi.

INGREDIENTS:
1 liter Full Fat Milk
1/3 cup Sugar
1/4 teaspoon Cardamom Powder
1 pinch Saffron
10-12 Almonds, chopped
10-12 Pistachio, chopped
10-12 Cashews, chopped
1/2 cup Whipping Cream/ Low Fat Cream
2 teaspoon Rose Water/ Kewra Water (optional)
Keep some chopped nuts for garnishing

METHOD:
STEP 1 - Take milk in a heavy bottom pan on a low flame. Bring it to a boil.

STEP 2 - Do stir when the milk gets heated up, so that it does not burnt from the bottom.

STEP 3 - Stir once the milk comes to a boil and add the malai back to the milk.
STEP 4 - Continue to cook on low flame till it reduce to 1/2 of its original volume.
STEP 5 - Keep on stirring and remove the clotted cream which forms on the top of the milk and add it back to the milk.

STEP 6 - This way stirring often, reduce the milk to 1/3 of its original volume.
STEP 7 - Keep the flame to a low and add 1/3 cup sugar. Stir so that the sugar gets dissolved.

STEP 8 - Then add 1/4 teaspoon cardamom powder and a pinch of saffron strands with chopped nuts.

STEP 9 - Add 1/2 cup whipping cream (you can use low fat cream), mix the cream very well.

STEP 10 - Keep the flame low, just bring a gentle boil. When the kulfi mixture comes to boil, the switch off the stove.

STEP 11 - Add 2 teaspoon rose/kewra water, mix it.
STEP 12 - Cover and let the mixture cool at room temperature.

STEP 13 - Once cool down, pour the kulfi mixture in kulfi moulds or popsicle moulds or kulhads or matka.

STEP 14 - Cover tightly with lids or aluminium foil. Freeze the kulfi for about 7-8 hours or overnight.

STEP 15 - Before serving the kulfi take the kulfi mould and just warm it by moving it between your palms.
STEP 16 - With knife or back of spoon, slid through the sides. If using kulhads then directly have the kulfis from it.

STEP 17 - Place the malai kulfi on a serving plate and sprinkle some finely chopped nuts. If you don't like you can skip this step.

STEP 18 - Serve the kulfi immediately.

NOTE: *Some khoya/ milk powder can be used.
            *Use full fat milk to get the best results.
            *Do make sure that the milk does not get burnt, so simmer on a low flame and stir often. Use a heavy bottomed pan.
            *You may add heavy cream instead of low fat cream.