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Malai Kulfi, step by step on video
See how the milk is cooked down to a quarter, flavoured, cooled, poured into cups and frozen overnight.
11:40 · Recipe video · Cooking with Siddhi
Malai kulfi is a perfect summer dessert and it is easy to make at home. Siddhi makes it using only milk, so it can be stored for a long time if you make it in a large quantity.
Full fat milk is cooked down until only a quarter is left, flavoured with sugar, dry fruits, saffron and cardamom, cooled and whisked, then frozen in paper cups or glasses.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this malai kulfi
- Summer dessert: easy to make at home.
- Only milk: no cream or condensed milk.
- Keeps well: make a large batch and store it.
- Any mould: paper cups or water glasses.
Ingredient notes
- Milk: 2 litres full fat milk, cooked down to a quarter.
- Sugar: 1/3 cup.
- Flavour: 4 to 5 saffron strands and 1/2 tsp crushed cardamom.
- Moulds: paper cups or water glasses covered with aluminium foil.
Malai Kulfi Recipe
Malai kulfi made with only milk: full fat milk cooked down to a quarter with sugar, dry fruits, saffron and cardamom, then frozen overnight in cups.
Ingredients
- 2 litres full fat milk
- 1/3 cup sugar
- Dry fruits, finely chopped or sliced
- 4–5 saffron strands
- 1/2 tsp cardamom, crushed
Instructions
- Heat the kadhai. Heat a kadhai and add a little water.
- Boil the milk. Pour in the milk; the water stops it sticking to the bottom. Bring the milk to a boil on a full flame, stirring occasionally and scraping off the milk deposits on the sides.
- Cook down. After it boils, simmer on a medium flame. Keep cooking until only a quarter of the milk is left. Cooking the milk thoroughly is what makes the kulfi creamy and thick.
- Flavour. Add the sugar, dry fruits, saffron and cardamom powder and stir well until the sugar dissolves.
- Switch off. The milk will turn thicker and start to stick to the spatula you are stirring with. Switch off the gas.
- Cool. Cool the mixture at room temperature, stirring occasionally so a cream layer does not form. Whisk it well so the mixture is fluid yet thick and grainy.
- Fill the moulds. Pour the mixture into paper cups or water glasses. Tap them to get rid of air bubbles, and cover the glasses with aluminium foil for even cooling.
- Freeze. Freeze for 2 hours, then take them out and insert skewers so they stay put.
- Unmould. Freeze overnight. The next day, take them out and unmould them.
Recipe by Siddhi Panchal.
Tips for malai kulfi
- Add a little water to the kadhai before the milk so it does not stick.
- Cook the milk down thoroughly, to a quarter, for a creamy and thick kulfi.
- Stir occasionally while it cools so a cream layer does not form.
- Insert the skewers after 2 hours in the freezer, then freeze overnight.
What to serve with Malai Kulfi
Unmould the kulfi the next day and serve it straight from the freezer. For more desserts, try my Rice Kheer and Gajar Halwa.
Malai Kulfi FAQs
Does this kulfi need cream?
No. Siddhi makes it using only milk, so it can be stored for a long time if you make a large quantity.
How much should the milk reduce?
Keep cooking until only a quarter of the milk is left. The milk turns thick and starts to stick to the spatula.
What can I freeze kulfi in?
Paper cups or any water glasses. Cover the glasses with aluminium foil for even cooling.
When do the sticks go in?
Freeze for 2 hours, then insert the skewers and freeze overnight.
How many does it serve?
6 to 8.
More recipes
Find more desserts in our Sweets and Desserts collection, or browse every recipe.