- 1 liter of whole milk
- 200 g of whole heavy cream
- 145 g of sugar
- half teaspoon of cardamom powder
- 20 g of crushed almonds
- 20 g of crushed pistachios
- 4 tablespoons of whole milk powder
In a large pot, boil the milk over medium heat. Stir frequently, making sure that the milk is not sticking to the sides and the bottom of the pan. Stay nearby since the milk may overflow.
Once the milk begins to boil, reduce the heat to low fire and let reduce the milk until it’s only 1/3 of the original volume, stirring from time to time its takes arround 40 minutes. Then add the sugar and powdered milk, mix well and let simmer for 10 minutes and turn off the fire.
Add the cream, cardamom, almonds and crushed pistachios and mix well. Let it cool completely. It will get thicker as it cools. Once it is cooled pour the mix into kulfi molds (or molds of your choice) cover them with the lid or aluminum foil to prevent ice crystals from forming on the top.
Leave your Kulfi Malai in the freezer overnight. When unmolding, put it a few seconds under hot water and garnish with crushed almonds and pistachio.
This recipe is absolutely delicious.
Just a quick question, how does one prevent it from becoming so milky?
Thank you for your comment 🙂 as for your question I can’t help you because the base of the kulfi malai is milk