Cheat's malai kulfi

    (6)
    1 hour 25 min

    Kulfi is an Indian ice cream traditionally made in moulds, so it doesn't require churning. This malai kulfi won't have you slaving over the hob for hours, waiting for the milk to reduce. It's a cheat recipe, where you can use condensed milk instead. This kulfi is lightly spiced with the flowery aroma of cardamom.


    23 people made this

    Ingredients
    Serves: 6 

    • 475ml whole milk
    • 125ml condensed milk
    • 4 tablespoons dried milk powder
    • 2 teaspoons caster sugar, or to taste
    • 1/2 teaspoon ground cardamom
    • 1 pinch saffron threads
    • 4 tablespoons chopped pistachio nuts

    Method
    Prep:5min  ›  Cook:20min  ›  Extra time:1hr freezing  ›  Ready in:1hr25min 

    1. Stir the milk, condensed milk and dried milk powder together in a heavy-bottomed pan and bring to the boil. Add the sugar, cardamom and saffron; 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.
    2. Pour the mixture into ice lolly moulds and freeze until solid, about 1 hour.

    Video

    Cheat's malai kulfi
    Cheat's malai kulfi

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    55

     -  22 Dec 2012  (Review from Allrecipes India)

    by
    26

    SOOOO GOOD!!! I didn't have cardamom, so I used half cinnamon and half nutmeg to replace it and it still turned out so delicious. Poured it into a dish and froze it and my friend and sat and devoured the entire thing with two spoons. I also used sweetened condensed milk, i assumed the recipe called for that. Added a bit extra cinnamon just cause I like lots of it, but this turns out like a smooth artesian ice cream!!!  -  20 Mar 2010  (Review from Allrecipes US | Canada)

    by
    23

    Good recipe - this is much more authentic than the other one on this site with bread in it. Also, I did not add the sugar - it was sweet enough with the condensed milk. I simmered for longer than recommended to make it richer. It was delicious.  -  06 May 2012  (Review from Allrecipes US | Canada)