Malai kulfi recipe step-by-step A sweet Indian ice-cream produced from milk, sugar, cardamom and dry fruits (no condensed milk recipe). This can be a best Indian dessert that children love in hot summer time days. Rather of purchasing ready to use stuff that has artificial flavoring agent, follow this straightforward recipe making kulfi aware of pure organic flavors.
Allow me to share a simplest recipe of creating scrumptious wonderful malai kulfi. Kulfi is definitely an Indian milk ice-creamy dessert produced from reduced milk and flavoring agent. It's totally different from the typical ice-cream. While frozen treats is frozen while whipping which makes it creamier, kulfi is just frozen without whipping which makes it solid denser frozen dessert. Because of its density, kulfi takes a longer period to melt than Western ice-cream.
A brief history of Indian kulfi goes back towards the Mughal empire (courtesy wikipedia ). In individuals old occasions kulfi accustomed to get prepared in the ice bought in from Himalayas. I question how that kulfi might taste. Anyways its much simple and easy , simpler nowadays to organize kulfi because of all latest gadgets and inventions. Don’t worry I wont request you to bring ice from Himalayas for making kulfi within this recipe
There are plenty of different varieties and flavors of kulfi or gulfi. The standard ones are malai, kesar, pista, mango, elaichi etc. These days you'll find all innovative flavors within the dessert parts of restaurants. I'm sticking with the fundamental malai kulfi or cream kulfi recipe today. To create this malai kulfi we want fundamental ingredients. Lots of recipes demand condensed milk. However I am making kulfi without condensed milk today. Although condensed milk can make your existence easy, I'll still keep to the traditional method of making kulfi by reduction of the milk progressively and making creamy rabdi.
Here are couple of handy tips that may help you for making perfect creamy malai kulfi.
Ideas to make creamy Malai Kulfi
- Always make kulfi with full fat milk. It is not easy to obtain that authentic kulfi texture from skimmed milk. I have tried personally Amul gold milk.
- While cooking the kulfi make sure to lessen the milk to at least oneOr4 of their original quantity.
- Don't pour hot rabdi mixture in mold. Allow the kulfi mixture cools lower completely after which only pour it in to the molds.
- Chop the pistachio (pista) and cashew nuts (kaju) using knife and never grate it. By doing this you're going to get nice chunks in mouth while eating kulfi.
- You can include saffron (kesar) for further coloring and flavoring.
- Keep string the milk from time to time so the milk doesn't keep to the pan and provide your kulfi a burnt smell and taste.
Let's look into the recipe of malai kulfi with pictures.
Malai Kulfi Recipe with step-by-step explanation with photo
There are just five fundamental ingredients needed to create this scrumptious malai kulfi. They're full fat milk, powdered sugar, eco-friendly cardamom (elaichi), pistachio (pista), cashew nuts (kaju) that’s it.
Now we begin our journey of creating scrumptious malai kulfi with pictures :
Inside a pan heat the milk and allow it to simmer. Keep stirring from time to time while milk involves boil. For a large bottom pan your milk will boil faster.
Allow the milk simmer on medium heat while stirring it from time to time until it's reduced to half of their original quantity. Now we are able to add dry fruits along with other ingredients.
First we will add some powdered sugar within the mik.
Then gets into pistachio (pista) finely chopped. Always chop the pistachio using knife and never by slicer.
Next goes the cashew nut (kaju). Again chop the cashew nuts using knife and never by slicer.
Now we'll giving the taste of eco-friendly cardamom (elaichi) in malai kulfi.
Mix well all of the ingredients and prepare until milk reduces to at least oneOr4 of original volume of milk.
The rabdi or mixture for kulfi is prepared. Remove it heat and allow it to awesome lower completely .
Prepare the molds for kulfi. If you do not have kulfi molds than you should use small cups or glasses too. Pour the mix into kulfi molds.
Pop the kulfi molds in refrigerator for around 7-8 hrs or overnight so the malai kulfi sets nicely.
Scrumptious and tasty malai kulfi is read to consume within this hot summer time. Right before serving go ahead and take kulfi from refrigerator, de-mould it and serve chilled.
Malai Kulfi Recipe Box
- Milk. 1/2 liter, full fat
- Powdered sugar. 1/4 cup
- Cardamom (elaichi): 2 piece
- Pistachio (pista). 6 pieces
- Cashew nuts (kaju): 6 pieces
- Inside a wide pan heat full fat milk.
- Allow the milk simmer and stir from time to time in order that it doesn't keep to the bottom of pan.
- Simmer the milk until it's reduced to half.
- Now add powdered sugar, pistachio (pista), cashew nuts (kaju), cardamom powder (elaichi powder) and stir well.
- Allow the milk get simmer on medium flame till it's reduced to at least oneOr4 of original quantity.
- When the milk is reduced to at least oneOr4, the kulfi rabdi is prepared. Let kulfi mixture (rabdi) cools lower completely.
- Pour the mix in kulfi molds.
- Put the molds in frost nova portion of refrigerator and allow it to get looking for about 7-8 hrs or overnight.
- Tasty malai kulfi is able to serve. Right before serving, unmold the kulfi and serve chilled.
