1 Litre Milk Malai Kulfi Recipe
1 Litre Milk Malai Kulfi Recipe is a medium Indian recipe that serves 6. 250 calories per serving. Recipe by Hira Khawaja on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $3.65 total, $0.61 per serving
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
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
Make Cornflour Slurry
In a small bowl, mix 4 Tbsp cold milk with 2 Tbsp cornflour until smooth, ensuring no lumps.
Time: PT2M
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
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
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
Cool the Mixture
Remove the pan from heat and let the mixture cool to warm‑room temperature (about 10 minutes).
Time: PT10M
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
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
Freeze Overnight
Place the filled molds in the freezer and let them set for at least 8 hours or overnight.
Time: PT0M
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
Dietary info: Vegetarian, Gluten (contains bread), Dairy
Allergens: Milk, Nuts
Ingredient Substitutions
- Instead of Full-Fat Milk: Low‑fat milk, Plant‑based milk (texture will change)
- Instead of Milk Powder: Skip if unavailable, Powdered milk alternative
- Instead of Cardamom Powder: Ground cardamom pods
- Instead of Cornflour: All‑purpose flour (1 tbsp), Arrowroot powder
- Instead of Cold Milk: Water (less creamy)
- Instead of Granulated Sugar: Jaggery, Honey (adjust quantity)
- Instead of Bread Slice: Ladyfingers, Digestive biscuits
- Instead of Almonds: Cashews, Pistachios
- Instead of Pistachios: Almonds, Walnuts
- Instead of Fresh Cream: Coconut cream, Condensed milk (less fat)
Equipment Needed
- Saucepan
- Mixing Spoon
- Small Bowl
- Blender or Hand Blender
- Baking Sheet or Small Pan
- Ice Cream Sticks
- Disposable Glass Cups or Molds
- Aluminum Foil
- Knife
- Cutting Board
- Measuring Cups & Spoons
Critical Steps — Do Not Skip
- Boiling the milk without scorching
- Adding the cornflour slurry without forming lumps
- Caramelizing sugar to the right amber color without burning
- Integrating caramel smoothly into the milk base
- Sealing the molds tightly to prevent ice crystal formation
- Properly unmolding the frozen kulfi
Chef Tips from the Video
- Use full‑fat milk and fresh cream for authentic richness.
- Chill the cornflour mixture before adding to hot milk to prevent premature thickening.
- Blend the final mixture just enough to smooth out any remaining graininess.
Troubleshooting
Lumpy texture after adding cornflour slurry.
Whisk the slurry thoroughly before adding, and pour it slowly while stirring the hot milk.
Caramel turns bitter.
Remove the sugar from heat as soon as it reaches a deep amber color; do not let it darken further.
Kulfi forms ice crystals.
Seal the molds tightly with foil and avoid opening the freezer frequently during the first few hours.
Storage
Refrigerator: Can be kept for up to 2 days after unmolding.
Freezer: Best quality within 1 month; keep sealed in airtight container.
Room temperature: Not recommended; will melt quickly.
Make-Ahead Tips
- Prepare the milk‑base and let it cool; store in the refrigerator for up to 24 hours before adding cream and freezing.
- Bread crumbs can be made a day ahead and kept in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of kulfi in Indian cuisine?
Kulfi is a traditional Indian frozen dessert that dates back to the Mughal era, originally made by slow‑freezing sweetened milk over ice and salt. It is often served during festivals, weddings, and summer gatherings as a refreshing treat.
What are the traditional regional variations of kulfi in Indian cuisine?
Regional variations include pistachio‑rose kulfi from North India, mango‑malai kulfi from the South, and saffron‑cardamom kulfi from Punjab. Each region adds local flavors or nuts to the basic milk base.
How is kulfi traditionally served in Indian households?
Kulfi is usually served on a small metal or wooden stick, sometimes placed in a shallow bowl with a drizzle of rose syrup or chopped nuts. It is enjoyed chilled straight from the freezer, often alongside fresh fruit.
During which Indian celebrations is kulfi commonly prepared?
Kulfi is popular during Ramadan evenings (Iftar), Diwali sweets platters, wedding feasts, and summer picnics, where its cooling effect is especially appreciated.
What makes kulfi special compared to regular ice cream in Indian cuisine?
Kulfi is denser and creamier because it is not churned; the milk is slowly reduced and thickened, giving it a rich, custard‑like texture that differs from the airy texture of churned ice cream.
What are the authentic traditional ingredients for kulfi versus acceptable substitutes?
Authentic kulfi uses full‑fat milk, milk powder, cardamom, and sometimes saffron or nuts. Acceptable substitutes include low‑fat milk (less creamy), powdered milk (if milk powder is unavailable), and coconut cream for a dairy‑free version, though texture will change.
What other Indian desserts pair well with kulfi?
Kulfi pairs beautifully with rose syrup, falooda (vermicelli‑based drink), fresh mango slices, or a side of gulab jamun for a decadent dessert platter.
What are the most common mistakes to avoid when making kulfi at home?
Common mistakes include overheating the sugar, which makes it bitter; adding the cornflour slurry too quickly, causing lumps; and not sealing the molds tightly, leading to ice crystals. Follow the low‑heat steps and seal well.
Why does this kulfi recipe use cornflour instead of traditional rice flour?
Cornflour thickens the milk quickly without adding a grainy texture, allowing a smoother finish. Traditional recipes sometimes use rice flour, but cornflour yields a finer consistency for a market‑style kulfi.
Can I make this kulfi ahead of time and how should I store it?
Yes, you can prepare the milk base a day ahead, keep it refrigerated, then add the cream and freeze. Store the frozen sticks in an airtight container or wrap each cup with foil to prevent freezer burn.
What does the YouTube channel Hira Khawaja specialize in?
The YouTube channel Hira Khawaja specializes in easy-to-follow South Asian home cooking tutorials, focusing on traditional recipes, quick tips, and modern twists for everyday cooks.
How does the YouTube channel Hira Khawaja's approach to Indian desserts differ from other cooking channels?
Hira Khawaja emphasizes minimal equipment, clear step‑by‑step narration in Hindi with English subtitles, and practical shortcuts like using milk powder, making her Indian dessert videos especially accessible for home cooks worldwide.
Last updated: September 6, 2026
