Malai Kulfi

Remember biting into cool, creamy, nutty kulfi on warm summer evenings? This is a quick and easy version of kulfi. I almost never make kulfi the old way any more.

Ingredients

• ½ litre whole milk
• ½ cup condensed milk
• ¼ cup dry milk powder
• 1 pinch saffron threads
• ½ teaspoon cardamom (elaichi) powder
• Sugar to taste (optional)
• ¼ cup chopped Pista (pistachio) nuts

• Directions

  Prep:5min  ›  Cook:20min  ›  Extra time:6hr freezing  ›  Ready in:6hr25min 

  1. Add whole milk, condensed milk, and milk powder to a heavy bottomed pan. Bring to a boil. Add saffron and cardamom powder. If you like extra sweet, add sugar. Simmer the mixture for 10 minutes, stirring often. Cool till warm. Add nuts.
  2. 2. Pour mixture into 4 – 6 kulfi moulds (depending on size). Freeze at least 6 hours. Overnight is better. You can make the kulfi up to 1 week ahead and freeze.
  3. Take moulds out of the freezer 10 minutes before serving. If kulfi is stuck, you can dip the mould in hot water and run a sharp knife along the edges to help release it. Serve immediately.