Malai Kulfi (without Mawa)| Roll cut, On-stick, Matka

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Malai Kulfi is an Indian ice-cream that literally lives up to it's name i.e. Malai meaning cream. It is a perfect combination and balance of flavours one can enjoy in summers and winters alike. With the heat from spices like cardamom and saffron and chilliness from it being a frozen dessert, it is perfect for all occasions. 

3 Malai Kulfis on stick on a plate decorated with pista

Traditionally Malai Kulfi used to be made in cones which were frozen using salt and ice in huge containers, but we can get that authentic taste even in our fridge with an easier recipe! With various brands offering ready-made Kulfi, the authentic taste is really lost, plus there is no Malai in it anymore. After a lot of trials and research,  bring to you a fool proof recipe for making Malai Kulfi at home in approximately 45 minutes. Given that is is quite easy to find all the ingredients needed to make this Malai Kulfi it is just irresistible. 

Try your hand at this tried and tasted recipe and do let me know if you like it!!

Recipe

Malai Kulfi in a plate


Ingredients

  • 1 Litre| Milk 
  • 4 Tbsp| Milk Powder 
  • 2-3 Tbsp| Malai
  • 1/2 Tsp| Cardamom Powder/ Elaichi Powder 
  • 1 Tbsp + 1 Tsp| Cornflour
  • 8-9 strands| Saffron/ Kesar (optional)
  • Approximately 3/4 cup| Sugar 
  • Dry Fruits (optional)

    Instructions

    • Add 1 Litre milk into a pan or a kadhai with keeping 1/2 cup milk aside for later use
    • Add 4 Tbsp Milk Powder in the same pan or kadhai which has the milk
    • Stir using a whisk to mix the milk powder with the milk so that there are no lumps 
    • Start your burner and keep the flame medium high
    • Add 2-3 Tbsp Malai 
    I suggest using the homemade malai, the malai that is collected when we boil the milk, it will enhance the flavor and give it a good texture when frozen. If that is not available amul fresh cream can also be used. 
    • Add 1/2 Tsp Cardamom/ Elaichi Powder and Kesar to the pan or kadhai and mix it well with the milk
    • Leave the pan and wait for the milk to come to a boil and then lower the flame
    • Once, the milk starts boiling, cook it on a medium high flame for 7-10 minutes while stirring it continuously to reduce it by approximately half. 
    • Make sure you scrap of the sides of the pan using a spatula or anything else, to keep any milk from getting burnt and giving our Kulfi a bad flavour
    • Once the milk has reduced by half, keep the kadhai off the flame 
    • Take another kadhai or a sauce pan
    • Add 3/4 cup sugar to it, to caramelise it 
    This is a very crucial step to get the smell, taste, look of the Kulfi. Believe it or not, I have made Kulfi a lot of times but only once I tried to add caramelised sugar and it is a total game changer! It just makes the entire Kulfi develop a rich and creamy texture which is what we need when we want to freeze it!
    • On a low flame, we will allow the sugar to melt without stirring it
    • When sugar starts to melt, swirl your sauce pan around, do not stir it 
    • The entire sugar will soon turn golden-brown, which is when start stirring using a spatula making sure no crystals of sugar are left
    Make it a point to not overdo this, because sugar burns very quickly when it does, so as soon as you feel like the golden-brown is turning into blackish-brown you've gone a little too far. 

    For your reference, we want our caramelised sugar to look like this:
    Caramelised Sugar- golden-brown
    • Remove the caramelised sugar from the flame
    • Bring back the pan/Kadhai with milk mixture back on stove with the flame on 
    • Add the caramel completely to the milk mixture and stir the milk mixture simultaneously
    The milk mixture might start bubbling up, which is totally normal, but continuously stir it with the caramelised sugar to make sugar dissolve back

    You might also see the sugar freezing back up or crystallising which is totally normal, as the milk heats up it will start dissolving. Stir it continuously so that it doesn't stick to the pan and burn and also dissolves quickly.
    • Add 1 Tbsp + 1 Tsp Cornflour to the 1/2 cup milk we saved before, stir it using a whisk to dissolve the cornflour in the milk 
    • Once the sugar has completely dissolved, add the cornflour mixture and start stirring the milk mixture 
    • Cook this mixture for around 4-6 minutes to cook the cornflour and make the mixture smooth and creamy 
    • Once the mixture starts to simmer check if it coats a spoon, if it does turn off the flame and allow it to cool down in room temperature
    • Once the Kulfi base is cooled down blend it using a hand blender or in a jar mixer to smoothen its texture 
    • Chop some dryfruits of your choice if you want to add it in the Kulfi and mix it with the mixture 

    To make Roll Cut Kulfi

    • Take any cylindrical container with an airtight lid
    • Pour your Kulfi mixture in it and close the air tight lid 
    • Let it freeze for 8 hours to over night
    • To de-mould, take a knife and insert it in the Kulfi 
    • Slowly put the container in normal water and start moving your knife in a clockwise direction, you will notice the kulfi slowly loosening its grip. If it doesn't you can also carve the Kulti out of it using a butter knife.
    • Take the Kulfi out.
    • To garnish, in a plate take some pistachios, dry rose leaves and almond and coat the roll with it and then cut it into slices before serving!

    To make On-stick Kulfi

    • Take Kulfi moulds or small glasses and pour the Kulfi mixture in it 
    • Repeat the above procedure to freeze and de-mould it

    To make Matka Kulfi

    • Take Matkas and pour your Kulfi mixture in it, make sure you cover the matkas nicely using foil paper before keeping them in the freezer!
    • Repeat the above procedure to freeze and de-mould it.



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