Malai Kulfi Recipe ❤️🤤

Ingredients

• 0.5 tsp Unsalted Butter (for caramelizing sugar)
• 7 tbsp Granulated Sugar (5 tbsp for caramel, 2 tbsp for nut paste)
• 1000 ml Full‑Fat Milk (use fresh, high‑fat milk for creaminess)
• 30 g Almonds (raw, skin removed if possible)
• 30 g Cashews (raw)
• 30 g Pistachios (unsalted, shelled)
• 0.1 g Saffron Threads (a pinch, soaked in 1 tbsp warm milk)
• 0.5 tsp Cardamom Powder (ground green cardamom)
• 150 g Khoya (Mawa) (half cup added early, plus 3‑4 tbsp later, grated)
• 20 g Mixed Dry Fruits (chopped almonds/pistachios for garnish)

Instructions

1. Caramelize Sugar

   Heat the saucepan over medium heat, add 0.5 tsp butter and 5 tbsp granulated sugar. Stir continuously until the sugar melts and turns a deep amber caramel.

   Time: PT5M

   Temperature: medium heat

2. Add Milk and Reduce

   Pour 1 litre full‑fat milk into the caramel, stirring constantly to combine. Bring to a gentle boil, then lower to a simmer. Cook, stirring frequently, until the milk reduces to about one‑third of its original volume and becomes thick and creamy.

   Time: PT30M

   Temperature: medium‑low simmer

3. Prepare Nut Paste

   While the milk is reducing, place almonds, cashews, pistachios, 2 tbsp sugar, the soaked saffron, and 0.5 tsp cardamom powder into the food processor. Blend to a smooth paste.

   Time: PT10M

4. Incorporate Khoya

   When the milk has thickened, add half a cup (≈100 g) grated khoya. Stir until fully dissolved and the mixture is smooth.

   Time: PT5M

   Temperature: low heat

5. Cool the Base

   Remove the saucepan from heat and let the mixture cool to room temperature, stirring occasionally to release steam.

   Time: PT20M

6. Add Remaining Khoya and Blend

   Once cooled, stir in the remaining 3‑4 tbsp grated khoya. Transfer the entire mixture to the food processor and pulse a few times to ensure a silky texture.

   Time: PT5M

7. Portion and Freeze

   Pour the mixture into kulfi molds or small glass jars. Tap gently to release air bubbles, then seal and place in the freezer for at least 8‑10 hours (overnight) until fully set.

   Time: PT5M

   Temperature: freezer

8. Garnish and Serve

   Before serving, unmold the kulfi (run the mold briefly under warm water if needed) and sprinkle chopped dry fruits on top. Enjoy immediately to avoid melting.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g