Easy Malai Kulfi Recipes

EASY MALAI KULFI

Steps:

• Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, about 1 hour

KULFI RECIPE

Steps:

• Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
• Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
• After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
• Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.
• Lower the flame completely and pour this to the pot. Keep stirring and boil.
• Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
• Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.
• Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
• Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
• Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
• Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.

MALAI KULFI RECIPE | MALAI KULFI ICE CREAM | HOW TO MAKE MALAI PISTA KULFI

Steps:

• firstly, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder.
• stir and mix well making sure there are no lumps.
• continue to cook on low flame without burning.
• keep stirring until the mixture thickens and separates from the pan.
• instant mawa is ready, you can use immediately or refrigerate and use up to a week.
• firstly, in a large kadai heat 2-litre milk, ¼ tsp saffron.
• stir and get the milk to a boil, without burning.
• continue to cook on low flame until the milk thickens.
• now simmer for 15 minutes or until the milk reduces to a quarter.
• after the milk thickens add prepared mawa and mix well.
• also, add ½ cup sugar and cook for 2 minutes on low flame.
• now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios.
• mix well and the kulfi mixture is ready to set.
• pour the kulfi mixture into kulfi moulds. if you do not have moulds, you can pour until matka or glass cups.
• cover and freeze for 8 hours or until sets completely.
• after 8 hours, the kulfi has set completely and is ready to serve.
• finally, garnish the malai kulfi with few chopped pistachios and enjoy.