Malai Kulfi Recipe with Kesar Pista

Malai Kulfi Recipe - Basically, we are going to make "rabri" after thickening milk to ⅓rd of its consistency and then we are going to add chopped almonds, cashews, pistachios - "pista" and saffron strands - "Kesar" into it. Then just pour it into kulfi molds and your Kesar Pista Malai Kulfi is ready! Sounds easy right? 😋 So, this is exactly, what Malai Kulfi is made of!

I know you've been asking yourself this question time and again - "What is Kulfi Ice cream?" - Well, Kulfi is nothing like ice cream. For Ice cream, we generally whip heavy cream and then fold it in the flavor that we like. But for kulfi, we simply thicken the milk and pour it into kulfi mold.

But, Kulfi Ice Cream is a totally different recipe. In Kulfi Ice Cream, you will have to whip heavy cream until it forms soft peaks. And, then you have to gently fold this Kulfi mixture into the heavy cream. Many people are claiming, "Malai Kulfi Recipe" to be the same as "Kulfi Ice Cream". But this is totally wrong!

I know you've been thinking about whether are going to make our, Malai Kulfi Recipe with Condensed Milk? Well, the answer is YES!

In this recipe for Malai Kulfi, I am going to use both Condensed Milk and Sugar. I actually, thought that there was no point in adding "sugar" because condensed milk is already sweet. But, when I was trying out this recipe for the first time, I felt, that a small amount of sugar would actually enhance the taste. And, therefore, I have used both.

Jump To

• 👩‍🍳Ingredients needed to make Kulfi
• 🔪Instructions on making Malai Kulfi
• What Flavor is Malai?
• What is Malai Kulfi made of?
• What is Kulfi Ice Cream?
• Am I Going to use Milk Powder?
• 🧊Storage
• 💡Top tip
• Malai Kulfi Recipe with Kesar Pista and Badam

👩‍🍳Ingredients needed to make Kulfi

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.

• Full Cream Milk : You can replace this with toned milk.
• Condensed Milk : This is optional. If you do not have this, you can replace this with Milk Powder.
• Sugar : Adding sugar is totally optional especially when you are adding condensed milk.
• Cardamom Powder or Elaichi Powder: No need to buy pre-made elaichi powder. Just peel open one "green elaichi" and smash the pods using a mortar pestle.
• Chopped Almonds (badam), Pistachios (pista), Cashews (kaju): Make sure you chop them finely. Because, you don't want a large piece of cashew or a pista while enjoying the kulfi.
• Saffron strands: Saffron is pretty expensive. So, use only few strands of saffron for that "Kesari" color.

See the recipe card for quantities. Also, see the video for a visual

🔪Instructions on making Malai Kulfi

Step 1: Thicken Milk

In a saucepan pour 1-litre full cream milk. Use an induction stove or your gas stove to thicken milk on medium-low heat. Keep stirring frequently, so that milk doesn't get burnt. It will take you approximately 25-30 minutes to reduce milk to ⅓rd of its quantity. Until then you will have malai formation on the sides. Keep stirring that into your milk. Also, the color of your milk will change from pure white to "lightly golden".

Step 2: Add Condensed Milk and Sugar

Now add Condensed Milk and Sugar. Don't add too much sugar, or else your kulfi mixture will become watery and you'll have a hard time thickening it. Moreover, Condensed milk is already sweet and you don't want your Kulfi to be "over-sweet". PS: I am not even sure if that's a word 😅 If you don't have condensed milk - Feel Free to use Milk Powder. Want to make it richer and creamier? Use Khoya instead!

Step 3: Add Chopped nuts

I have not said, that you have to use all three nuts. I understand that we might not have all three at once in our homes. So, use nuts that you have. Cashews or Kaju are most commonly available in our Indian homes. And, these days most of us use Almonds. But, "Pista" might be something that you will have to get from the store. Pista is pretty expensive so if you want, you can skip it altogether. While testing this recipe, I DID NOT use Pista but it was still delicious 😋

Step 4: Cool Down and Freeze

Allow this Kulfi mixture to cool down completely. And then pour it into whichever mold you like. Freeze until it sets completely.

Hint: Ideally, you should freeze it for 8-10 hours. But, for best taste, I recommend freezing them for a longer duration. While serving on a plate, place your Kulfi on some ice cubes. This trick will your Kulfi "NOT" melt right away.

What Flavor is Malai?

Many people have asked me, what flavor is Malai? Well, malai or basically, the "Cream" that we get when we boil milk. Generally, in our Indian homes, we boil milk before using it. And, every time, you will see a thin layer of cream on the milk. That is exactly, what Malai is. Creamy, soulful and so tasty. In my home, my granny used to store them and make "ghee" out of them.

Once you boil milk for a longer time, the cream gets incorporated into the milk and the milk becomes creamier. That is what we call - "Rabri".

What is Malai Kulfi made of?

Malai Kulfi is actually, making Malai and then flavoring it with chopped nuts, sweetening it with condensed milk or sugar, thickening it with milk powder or khoya, and then freezing it in kulfi molds.

Malai Kulfi has been one of the most popular Summer desserts in India, for the longest time. In India, many restaurants serve Malai Kulfi with "Faluda".

You get malai kulfi in small "Kulhad" or

What is Kulfi Ice Cream?

Kulfi Ice Cream is a totally different recipe from Traditional Malai Kulfi. Traditional Malai Kulfi requires you to freeze thick milk until it gets that "Kulfi" shape. But, for Kulfi Ice cream, you actually have to fold this Kulfi mixture with whipped heavy cream and then freeze it in a tub or a loaf pan. Many people are confusing about the two. And, this is something that you shouldn't get confused about.

Am I Going to use Milk Powder?

Adding Milk Powder is totally optional. I prefer not to add Milk powder because, when you thicken milk it is anyway going to turn into a thick "rabri". You don't want it to be too thick and too milky. I had actually, tried making Malai Kulfi with Milk Powder when I was testing this recipe. Turns out, you can actually use Milk Powder. It is just going to make your "rabri" richer, and thicker.

🧊Storage

Making Malai Kulfi is all about storing it properly. Now, you have a few options here. You can either find kulfi mold in the market. Ones that are long and cylindrical in shapes. Or else you can use "kulhad" or "little earthen pots" to make your kulfi". In my opinion, the easiest thing to use is a silicone or plastic ice cream mold. Getting them out is a total breeze!

Just pour your Malai Kulfi mixture into the mold and freeze it for at least 8-hours. You can definitely freeze your kulfi for a longer duration. But, 8-hours is a MUST.

💡Top tip

Sugar - Be careful with Sugar. Adding too much sugar will make your Kulfi mixture too liquidy and runny. You won't be able to thicken it. So, add just as much as you need.

Burning Milk - This is the most common problem I face while making Kulfi or rabri. The milk gets stuck to the bottom of the pan and you are left with burnt milk. You certainly do not want that. Especially, when you are making a dessert.

Cool Down Before Freezing - You should always allow your Kulfi mixture to cool down completely before you transfer it to the freezer.

If you are making this recipe, then please leave a rating below. Also, snap it and share it on Instagram with #twinskirasoi. Tag us @twinskirasoi and let us know how this turned out.