Malai Kulfi is the most delicious & easy preparation of Indian ice cream. It requires few ingredients to make this creamy & sweet flavored kulfi. When the heat is at its peak in the hot summer months, Kulfi is a welcoming treat to make you feel real cool. Enjoy & relish this lovely Malai Kulfi… 😀
- 1 litre Pure Creamy Milk
- 1 tin Condensed Milk
- 100 gms. Sugar (optional)
- 50 gms. fresh Cream
- 3 tbsps. Corn Flour + 4 tbsps. Milk
- 3 pods Green Cardamom (powdered)
- A pinch of Nutmeg
- A pinch of Salt (optional)
- Few drops Rose Water
- Kewra Syrup/Essence
For the Topping & Garnishing :
- Slivered Almonds/Pistachios
First, make a smooth lumpless paste of corn flour & milk. Keep aside to use later.
In a thick bottomed deep pan, boil the milk & keep stirring continuously.
After the first boil, reduce heat & let it boil further till it is reduced to half the quantity. Add the condensed milk, sugar, fresh cream, salt & stir to combine well.
Let it boil for another 5 mins. & then add the prepared & reserved corn flour paste & cook till it thickens.
Take the pan off the heat & let it cool completely.
Pour the cooled contents in a blender & pulse briefly to form a thick smooth paste which is called rabdi/basundi.
Pour out the rabdi/basundi in another pan & then add the cardamom pwd., nutmeg pwd., rose water & kewra. Stir to combine well.
Reserve some of the rabdi/basundi for the topping & then fill in the aluminium kulfi cone moulds/popsicles/matkas/any container of your choice.
Freeze for at least 8-12 hours or overnight. The kulfi has to be very firm. It is better to make it in advance to allow the flavors to meld/mingle.
To unmould, dip the moulds briefly in water to loosen & scoop/ease out gently with a blunt knife on to serving plates.
Serve topped with basundi & garnish with a generous helping of slivered almonds & pistachios.
You may serve with falooda & rose syrup if you wish.
Eat it quickly…. before it melts away!!!