by Tarla Dalal
Added to 334 cookbooks
This recipe has been viewed 285361 times
Being a frozen dairy dessert, kulfi is technically an ice-cream, but with the rich flavour and unique texture of condensed milk, it is a class apart, a genre in its own right! Of the many varieties of kulfi, this traditional Malai Kulfi stands out with an extra rich and intense flavour and creaminess, all thanks to the slow but rewarding process of condensing full-fat milk till it gets an irresistible texture and aroma. A sprinkling of cardamom accentuates the appeal of this dessert.
- Combine the milk, condensed milk and milk powder in a deep non-stick pan, mix well and bring to a boil.
- Add the cardamom powder, mix well and cook on a medium flame for 22 to 25 minutes, scraping the sides in between, while stirring occasionally. Switch off the flame and allow the mixture to cool completely.
- Once cooled, pour the mixture into 6 kulfi moulds and freeze overnight or till firm.
- To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick in the centre of the kulfi and pull it out.
- Serve immediately.
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