Malai kulfi recipe without condensed milk|Malai kulfi recipe:step by step instructions with images.

Kulfi is very popular frozen milk dessert in India, you can also say it desi ice cream. It all starts with evaporating milk and then adding sugar to make it sweet.

It takes some time while reducing milk because you have you stand there keep stirring milk so that it doesn’t burn from the bottom but trust me all your hard work will worth it.

Now a days people add cornflour to thicken the mixture and to fasten the process but that’s not how kulfi is made. It has nothing artificial in it.

You can find kulfi anywhere in India especially in market, beach side or in restaurant or road side vendors. Some kulfi vendor dip the kulfi in rabri and then serve it tastes heavenly.

This malai kulfi is nutty, creamy, denser, have grainy texture, sweet and slight flavour of cardamom.

Whether it’s summer or winter I love to have it, if you love malai kulfi as much as I do then you should give it a try.

Quick jump:

• Ingredients
• How to make malai kulfi
• FAQs
• Other recipes you might like
• Recipe card

Ingredients

This recipe require very few basic ingredients:

• Milk: we need full fat milk for this recipe, you can use Buffalo milk or medium fat milk (cow milk). full fat milk malai(cream) make it extra rich and creamy.

• Sugar: I have used normal sugar, it can also be replaced with coconut sugar or condensed milk or jaggery.

• Dry fruits: soaked almonds and pistachios, use any dry fruits of your choice

• Cardamom: used very little amount of cardamom powder for its flavour, you can also use kesar strands or rose water but use it in little quantity so that it doesn’t overshadow the taste.

How to make malai kulfi

Add full fat milk in deep bottom pan or kadhai, boil it on medium flame by stirring more often until the milk is reduced to half.

When the milk is reduced to half you will notice malai in the milk as shown below, add cardamom powder in it and mix it well.

Now let the milk boil for few more minutes, when the milk is reduced to one-third add chopped pistachios, soaked almond and sugar.

Turn off the flame and mix it well so that sugar is combined well in milk. you can taste it at that time and increase or decrease the amount of sugar according to your taste.

Let the milk mixture cool completely. fill it to the mould, cover it with foil paper and insert a ice cream stick in each mould.

Freeze until the kulfi is set, it will take around 5 to 6 hour to set completely. when done demould it and serve it immediately.

(Tips: •After adding sugar immediately turn off the flame and keep stirring so that the sugar is combined well in the mixture, it will prevent milk from turning yellow and your kulfi will be white.

•cover the mould nicely with foil paper to avoid ice crystals.)

Checkout malai kulfi recipe video on YouTube.

FAQS

How to make kulfi at home without moulds?

Freeze the kulfi in steel glass or cup or in paper cup or small earthen pot(matka) or you can also use steel box or use cake tin. use anything from these option available at your home.

What is malai flavour?

Malai is formed over the boiled full fat milk, it is thick, rich and creamy. It is used in many Indian recipes like malai paneer or fruit cream or kulfi.

How long should I freeze kulfi?

It take 5-6 hours to freeze kulfi completely.

What flavour is kulfi?

It is creamy, rich, milky, nutty and grainy in texture. it tastes little bit like rabri. It is perfect for summer whenever craving for cold desserts.

Is kulfi healthier than ice cream?

Personally I like both kulfi and ice cream, any thing prepared at home are free from preservatives or thickening agents. so home made is more healthier and cheap as well.

How to unmould kulfi?

First method– rub the mould with your palm then pull the ice cream stick gently and enjoy your kulfi. Second method– fill the container with warm water and dip the mould in it for 15-20 seconds, kulfi will automatically come out in one pull.

Other recipes you might like

Thandai matka kulfi

Fruit cream

Eggless vanilla custard

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