Malai Kulfi is an Indian frozen dessert that is rich and creamy and valued for its dense texture and indulgent flavour. As in most traditional Indian sweets, full-fat milk is slowly reduced; this malai kulfi recipe echoes with the authenticity and might be very apt for festive and hot summer days. To prepare this rich dessert, boil 1 litre of full-fat milk in a deep bottom pan. Let it simmer on low heat. Stir constantly and let the milk condense and reduce in volume by half, becoming thick with a creamy consistency known as malai. When milk has been reduced, add sugar to it, mixing until sugar dissolves, spreading sweetness throughout the mixture. Add a pinch of cardamom powder and crushed pistachios or almonds to give an elaborate aroma and richness. Fill the mixture into kulfi moulds or small cups and freeze until fully set, approximately 6–8 hours or overnight. To serve, simply remove the kulfi from its moulds by wetting the moulds in warm water for a few seconds, and then garnish with chopped nuts or saffron strands. This results in a luscious, creamy dessert that melts in the mouth, offering a delightful burst of traditional flavours with every bite. This malai kulfi recipe should be a crowd pleaser, perfect for indulging both kids and adults with the rich, decadent taste.

• 1 l milk
• 50 gms milk powder
• 100 gms sugar
• 1/4 tsp green cardamom
• 100 gms malai

• Start by placing 1 litre of cream milk in a heavy-bottomed pan. It should be heavy-bottomed because scorching and sticking at the bottom of the pan would not be avoided that way.
• Place the pan on medium heat and boil the milk, stirring occasionally while heating up so it does not burn.
• The milk should froth and churn as it warms up, so monitor that end.
• Leave it to cook on low for 45 to 50 minutes, stirring occasionally. This will reduce the milk volume while concentrating its flavours and creaminess.
• You'll know when it's ready; the milk is reduced by half in original quantity, thickened, with no more added sugar.
• This is the most important step: It forms the rich, creamy basis for kulfi.
• As it is thinned, you will begin to sweeten and flavour the milk. Do so by adding 100 gms of sugar to the reduced, simmering milk along with 1/4 teaspoon of crushed cardamom.
• The cardamom will lend warmth and an aromatic flavour to the milk that complements its sweetness.
• perfectlyMix well and further cook for another 5-7 minutes.
• At this stage, the additional cooking time will allow the sugar to dissolve entirely and meld flavours perfectly.
• After the milk mixture has been mixed well, take it off the heat and let it cool at room temperature.
• It's essential to let the mixture completely cool down before proceeding with the rest of the steps since adding hot mixture to specific ingredients will continue breaking them down, changing their textures, as well as flavours.
• While the milk cools down, prepare the cream mixture. Mix malai (fresh cream), 100 gms with 50 gms of milk powder until it becomes smooth. It adds richness and gives creaminess to kulfi, which is a thick mass.
• Now add this cream mixture to the cooled milk and mix it well together so each ingredient gets incorporated well.
• Now, fill up the kulfi mixture into moulds.
• You can use either traditional kulfi molds or small cups, or you can use whatever is available to you.
• Pour the kulfi mixture into the moulds carefully and fill up about three-quarters full as it will expand in the freezer.
• Now, cover each mould with aluminium foil or plastic wrap. Insert a wooden stick or ice cream stick inside the center of each mould.
• This will make it easier to remove the kulfi once it is frozen.
• Place the filled moulds in the freezer and let the kulfi freeze for at least 6-8 hours or overnight until it is set completely.
• The longer you freeze it, the firmer it will be.
• It is during the freezing process that the creamy mixture turns into something very delectable- ice cream.
• Just before serving, carefully unmold the kulfi.
• If the kulfi is very stubborn, run the moulds under warm running water for a few seconds.
• They should then come out easily and make for an attractive, well-shaped serving of kulfis.
• Best of all, of course, is Malai kulfi, which should be served warm, preferably on a hot summer's day, or as a sweet digestif after the meal.
• The richness and creamy texture of this dessert, coupled with the delightful fragrant aroma of cardamom, make it simply irresistible to whoever will even taste it.
• This can be eaten plain or topped with chopped nuts, dried fruits, or a drizzle of rose syrup.
• Preparing a recipe of Malai Kulfi at home is pretty rewarding since you get to enjoy an ice cream that is a fresh flavour of a traditional Indian dessert.
• The combination of full-fat milk, malai, and cardamom does great in creating a richly delicious ice cream that melts in your mouth.
• Be it a party a family gathering or just a personal treat, this kulfi could impress everyone.
• So get out your ingredients, guys, to treat your taste buds to this amazingly creamy and yummy delight!