Malai Kulfi Recipe

Malai kulfi is a traditional Indian dessert that is similar to ice cream but with a creamier texture and a richer flavor. It is typically made with condensed milk, and cream, and flavored with cardamom and saffron. Here is a basic recipe for making malai kulfi:

Ingredients:

• 2 cups of whole milk
• 1 cup of heavy cream
• 1/2 cup of sweetened condensed milk
• 1/4 cup of sugar
• 1 tsp of cardamom powder
• 1/4 tsp of saffron strands
• Pistachios and almonds, chopped (optional)

Instructions:

1. In a large saucepan, combine the milk, cream, condensed milk, sugar, cardamom powder, and saffron strands.
2. Cook the mixture over medium heat, stirring constantly, until it begins to simmer.
3. Reduce the heat to low and continue to cook for 20-25 minutes, or until the mixture thickens and coats the back of a spoon.
4. Remove the pan from the heat and let the mixture cool for a few minutes.
5. Pour the mixture into kulfi molds or paper cups.
6. Cover the molds or cups with aluminum foil and insert ice cream sticks.
7. Freeze the kulfi for at least 4 hours, or until firm.
8. To serve, remove the kulfi from the molds or cups and garnish with chopped pistachios and almonds if desired.

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Serve

Malai kulfi is typically served chilled, it is a creamy and rich Indian dessert that can be enjoyed on its own or after a meal.

Some serving options include:

• As a dessert: Malai kulfi can be served as a sweet and comforting dessert after a meal.
• With a sprinkle of chopped pistachios or almonds: A sprinkle of chopped pistachios or almonds on top of the Malai kulfi adds a nice crunchy texture and a nice sweet finish
• With a drizzle of honey or rose syrup: A drizzle of honey or rose syrup over the Malai kulfi adds an extra layer of sweetness and richness.

Malai Kulfi is a traditional Indian dessert that is perfect for any occasion, it’s a sweet and delicious dessert that can be enjoyed by everyone. It can be stored in the freezer for up to 2 weeks, but it’s best to consume it within a week to maintain its texture and quality. It’s best served chilled.