1 Litre Milk Malai Kulfi Recipe

Ingredients

• 1 liter Full-Fat Milk (Boiled milk; can use raw milk boiled at home)
• 1/4 cup Milk Powder (Non‑fat dry milk powder, adds richness)
• 1/4 teaspoon Cardamom Powder (Ground green cardamom for aroma)
• 2 tablespoons Cornflour (For thickening the milk base)
• 4 tablespoons Cold Milk (Used to make the cornflour slurry; keep chilled)
• 3/4 cup Granulated Sugar (Can increase to 1 cup for sweeter kulfi)
• 1 slice Bread Slice (Corners trimmed, crust removed, crushed into crumbs)
• 2 tablespoons Almonds (Sliced or coarsely chopped)
• 2 tablespoons Pistachios (Coarsely chopped)
• 200 ml Fresh Cream (Heavy whipping cream or fresh malai; adds silkiness)

Instructions

1. Prepare Milk Base

   Pour 1 liter boiled full‑fat milk into a saucepan, add 1/4 cup milk powder and 1/4 tsp cardamom powder, whisk until fully dissolved.

   Time: PT5M

2. Make Cornflour Slurry

   In a small bowl, mix 4 Tbsp cold milk with 2 Tbsp cornflour until smooth, ensuring no lumps.

   Time: PT2M

3. Thicken the Milk

   When the milk reaches a gentle boil, lower the flame and slowly pour the cornflour slurry while whisking continuously. Cook for about 3‑4 minutes until the mixture thickens slightly.

   Time: PT5M

4. Caramelize Sugar

   In a separate small pan, add 3/4 cup granulated sugar over low flame. Let it melt without stirring; once it starts turning amber, gently swirl the pan until fully melted and golden.

   Time: PT5M

5. Combine Caramel with Milk Base

   Pour the hot caramelized sugar into the thickened milk mixture, stir quickly, and return to medium heat. Cook for another 3‑4 minutes, allowing the caramel to integrate fully.

   Time: PT4M

6. Cool the Mixture

   Remove the pan from heat and let the mixture cool to warm‑room temperature (about 10 minutes).

   Time: PT10M

7. Add Bread Crumbs, Nuts, and Cream

   Stir in the crushed bread slice, chopped almonds and pistachios, then add 200 ml fresh cream. Blend the whole mixture in a blender for a few seconds until ultra‑smooth.

   Time: PT3M

8. Portion and Insert Sticks

   Pour the smooth kulfi mixture into disposable glass cups or molds, leaving a small gap at the top. Insert an ice‑cream stick into each cup, then seal the top with aluminum foil to avoid ice crystals.

   Time: PT5M

9. Freeze Overnight

   Place the filled molds in the freezer and let them set for at least 8 hours or overnight.

   Time: PT0M

10. Unmold and Serve

    Run the outside of each cup under warm tap water for a few seconds, gently pull the stick, and lift the kulfi out. Garnish with extra chopped nuts if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g