Easy Malai Kulfi

A rich and creamy Indian frozen dessert made with milk, cream, and cardamom, offering a delightful melt-in-your-mouth experience. Unlike regular ice cream, kulfi is denser due to slow milk reduction, a technique dating back to the Mughal era. The history of kulfi while you prepare this traditional treat.

Origin Easy Malai Kulfi

Kulfi originated in the Indian subcontinent during the Mughal era, around the 16th century. It was traditionally made by thickening milk through slow cooking and freezing it using ice sourced from the Himalayas. Over time, flavors like saffron, pistachio, and rose were added to enhance its richness. Today, kulfi is a beloved dessert across India, Pakistan, and Bangladesh, often served in festivals and celebrations.

What I Love About This Recipe

What I love about this malai kulfi recipe is how easy it is to prepare while still maintaining its authentic taste. The slow reduction of milk gives it an incredibly creamy texture, making it even more delicious than store-bought versions. The hint of saffron and cardamom adds a wonderful aroma and a royal touch to every bite. Since it doesn’t require an ice cream maker, anyone can make it at home with just a few ingredients. Plus, it’s perfect for hot summer days or special celebrations, bringing back nostalgic childhood memories of enjoying kulfi from street vendors.

Also Read : Instant Pot Pot Roast with Potatoes and Carrots

Easy Malai Kulfi

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

264

kcal

Ingredients

• 2 cups full-fat milk

• ½ cup heavy cream

• ½ cup condensed milk

• ¼ cup sugar (adjust to taste)

• ¼ teaspoon cardamom powder

• 8-10 saffron strands (optional)

• 2 tablespoons chopped pistachios or almonds

• 1 teaspoon rose water (optional)

Directions

• Heat the milk in a heavy-bottomed pan over medium heat. Stir continuously until it reduces to half.
• Add condensed milk, sugar, and cream. Mix well and continue cooking for 5-7 minutes.
• Stir in cardamom powder, saffron, and chopped nuts. Simmer for 2 more minutes.
• Remove from heat and let the mixture cool completely. Add rose water if using.
• Pour the mixture into kulfi molds or small cups. Cover and freeze for at least 6-8 hours or overnight.
• To serve, run the molds under warm water for a few seconds and gently remove the kulfi. Garnish with extra nuts and enjoy!

Notes

• For an authentic touch, use khoya (evaporated milk solids) for a richer texture.
• Swap sugar with jaggery or honey for a different sweetness profile.
• Experiment with different flavors like mango or kesar pista by adding fruit puree or extra nuts.