Malai kulfi recipe with step-by-step images and video – simple and scrumptious kesar pista malai kulfi recipe made with out condensed milk or mawa (khoya). Amidst the plethora of kulfis out there throughout India, a Malai Kulfi is among the hottest ones.
Malai kulfi is among the household favorites. Although I’ve posted some fast variations of kulfi, haven’t but shared the normal technique of making ready kulfi.
In my teenagers, I used to arrange fast model of Kulfi recipe made with khoya or condensed milk. Later I got here to know in regards to the conventional technique of making ready kulfi and sometimes I do use this technique to make kulfi.
On this technique, rabri is made with milk. Rabri is a creamy thick preparation after milk has been diminished to its one-third. The method is a gradual cooking simmering of milk with steady stirring.
Kulfi made this fashion with rabri tastes too good and you can’t examine it with the kulfi you get outdoors. One of the best a part of this technique is that you simply don’t want so as to add any thickening brokers like cornstarch and so on to the kulfi. However sure making ready kulfi this fashion does take a while and you need to be attentive whereas the milk is simmering. However the effort spent is definitely worth the outcomes.
This matka kulfi recipe is impressed from Jigg Kalra’s e-book – traditional cooking of Punjab, the place cream together with eggs have been added to rabri.
Being a vegetarian I’ve not used eggs. However the addition of cream was a intelligent one and I assumed why not add cream in rabri and put together malai kulfi. Because the identify suggests, Malai kulfi ought to have cream in it. No less than thats what I feel.
Within the rabri combination there may be not sufficient malai, so it does make a distinction when some extra contemporary cream is added. There’s a distinction within the style and texture from kulfi made solely with rabri and the kulfi made with a mixture of rabri+cream.
The latter being extra wealthy in style in addition to having a creamier texture. That mentioned, on this recipe you possibly can add much less cream and even skip it altogether. Then you’ll have a easy plain kesar pista kulfi which additionally tastes good.
To make this matka kulfi extra wealthy, you can even add some khoya or mawa, which I’ve not added. Khoya also referred to as mawa is principally diminished evaporated milk solids.
I’ve used amul whipping cream having 30% fats. You can even use amul contemporary cream or any low fats cream (25% to 35% fats). I’ve additionally added dry fruits, however you possibly can skip them.
Serve this Matka Kulfi as a dessert after meals. You can even use this kulfi to make a stunning and delish falooda.
Step-by-Step Information
The way to make Malai Kulfi
1. Firstly take 1 litre full fats milk in a sauce pan or pan or kadai. Use a heavy and huge pan or kadai, in order that milk doesn’t spill over and doesn’t burn from the underside.
2. On a low flame or low warmth, carry the milk to a boil. Do stir when the milk will get heated up, in order that it doesn’t burn from the underside.
3. Deliver the milk to a boil.
4. Stir as soon as the milk involves a boil and add the malai (clotted cream) again to the milk.
5. Proceed to prepare dinner milk on low flame until it reduces to ⅓ of its authentic quantity. Carry on stirring and take away the clotted cream (malai) which varieties on high of the milk and add it again to the milk.
6. Additionally carry on scraping the dried milk solids from the edges and add them again to the milk.
7. This manner stirring typically, cut back the milk to â…“. Do stir and scrape typically in order that the milk doesn’t get browned or burnt from the underside in addition to the edges.
For making dishes like rabri, its at all times higher to make use of a thick bottomed pan or heavy kadai.
8. The milk will thicken and there will likely be some malai in it. Since I used to be utilizing an induction range high, it took me 25 minutes after the primary boil for the milk to scale back to ⅓ of its quantity.
It may possibly take much less or extra time, relying on the kind of range you might be utilizing. The time might also fluctuate relying on the standard of the pan, depth of flame and high quality of milk.
Making malai kulfi
9. Preserve the flame to a low and add â…“ cup sugar.
10. Stir in order that the sugar dissolves.
11. Then add ¼ teaspoon of cardamom powder.
12. Subsequent add a pinch of saffron strands.
13. Then add 2 tablespoons of chopped almonds or sliced almonds (badam).
14. Then add 2 to three tablespoons chopped pistachios or sliced pistachios (pista).
15. Then add 2 tablespoons of chopped cashews. If utilizing khoya or mawa, you possibly can add them at this step after including cashews. You can even add milk powder. Simply grate the mawa or khoya earlier than including.
16. Add ½ cup cream. You need to use low fats (25% to 35% fats) cream. You can even use malai which we get from milk as an alternative of cream.
17. Combine the cream very properly with the rabri combination.
18. On low warmth or low flame, simply gently carry to at least one boil. When the kulfi combination involves a boil, then change off the range.
19. Add 2 teaspoons of rose water or kewra water. Combine very properly.
20. Cowl and let the combination cool at room temperature.
21. As soon as performed, pour the malai kulfi combination in kulfi moulds or popsicle moulds or kulhads or matka.
22. Cowl tightly with lids or aluminium foil. Freeze malai kulfi for 7 to eight hours or in a single day.
Serving malai kulfi
23. Earlier than serving, take the kulfi mould and simply heat it by transferring it between your palms.
24. With the again of a spoon, slid by way of the edges. If utilizing a kulhad or matka, then instantly have the malai kulfi from it.
25. Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on high. The addition of finely chopped pistachios or almonds is optionally available and you may skip this step.
26. Serve malai kulfi instantly. You can even use this kulfi to make kulfi falooda or mango falooda.
Some extra ice cream recipes
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malai kulfi
That is a simple and scrumptious kesar pista malai kulfi made with out condensed milk or khoya (mawa).
Prep Time 5 minutes
Cook dinner Time 35 minutes
Complete Time 40 minutes
Forestall your display screen from going darkish whereas making the recipe
making rabri for malai kulfi
Firstly take 1 litre full fats milk in a big and heavy sauce pan or pan or kadai.
On a low flame or low warmth, carry the milk to a boil. Do stir when the milk will get heated up, in order that it doesn’t burn from the underside.
Stir as soon as the milk involves a boil and add the malai (clotted cream) again to the milk.
Proceed to prepare dinner milk on low flame until it reduces to â…“ of its authentic quantity.
Carry on stirring and take away the clotted cream (malai) which varieties on high of the milk and add it again to the milk.
Additionally carry on scraping the dried milk solids from the edges and add them again to the milk.
This manner stirring typically, cut back the milk to â…“ of its authentic quantity.Â
Do stir and scrape typically in order that the milk doesn’t get browned or burnt from the underside in addition to the edges.Â
making malai kulfi
Preserve the flame to a low and add â…“ cup sugar.
Stir in order that the sugar dissolves.
Then add ¼ teaspoon cardamom powder.
Subsequent add a pinch of saffron strands.
Then add 2 tablespoons chopped almonds or sliced almonds.
Then add 2 to three tablespoons chopped pistachios or sliced pistachios.
Then add 2 tablespoons chopped cashews.
Add ½ cup cream. You need to use low fats (25% to 35% fats) cream.
Combine the cream very properly with the rabri combination.
On a low warmth or low flame, simply gently carry to at least one boil. When the kulfi combination involves a boil, then change off the range.
Add 2 teaspoon rose water or kewra water. Combine very properly.
Cowl and let the combination cool at room temperature.
As soon as performed, pour the malai kulfi combination in kulfi moulds or popsicle moulds or kulhads or matka.
Cowl tightly with lids or aluminium foil. Freeze malai kulfi for 7 to eight hours or in a single day.
serving malai kulfi
Earlier than serving malai kulfi, take the kulfi mould and simply heat it by transferring it between your palms.
With the again of a spoon, slid by way of the edges. If used a kulhad or matka, then instantly have the malai kufli from it.
Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on high. addition of finely chopped pistachios or almonds is optionally available and you may skip this step.
Serve malai kulfi instantly.
- Malai kulfi recipe might be doubled or tripled.
- Some milk powder or khoya or mawa may also be added.
- Low fats cream in addition to heavy whipping cream can be utilized.
- Do be sure that the milk doesn’t get burnt. So simmer on a low flame and stir typically. Additionally use a heavy bottomed pan or kadai to make matka kulfi.Â
- Rose water or kewra water might be skipped for those who would not have them.
- Use full fats milk to get the very best outcomes.Â
Vitamin Information
malai kulfi
Quantity Per Serving
Energy 223 Energy from Fats 135
% Every day Worth*
Fats 15g23%
Saturated Fats 7g44%
Ldl cholesterol 40mg13%
Sodium 12mg1%
Potassium 101mg3%
Carbohydrates 20g7%
Sugar 17g19%
Protein 2g4%
Vitamin A 435IU9%
Calcium 30mg3%
Iron 0.5mg3%
* % Every day Values are based mostly on a 2000 calorie food regimen.
This Malai Kulfi submit from archives first printed in April 2017 has been up to date and republished on January 2023.
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