Malai Kulfi


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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.

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Makes 6 kulfis
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2 1/2 cups full-fat milk
1/2 cup condensed milk
1/4 cup milk powder
1/2 tsp cardamom (elaichi) powder

  1. Combine the milk, condensed milk and milk powder in a deep non-stick pan, mix well and bring to a boil.
  2. 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.
  3. Once cooled, pour the mixture into 6 kulfi moulds and freeze overnight or till firm.
  4. 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.
  5. Serve immediately.
3 reviews received for Malai Kulfi

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 Reviewed By
Radha HoizalApril 23, 2012

Tried this out and turned out to be extremely yummy!

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Reviewed December 01, 2011by Foodie 06

I would say excellent kulfis I got but the only thing is you really have to slave in the kitchen for 45mins to an hour atleast.And especially when its mentioned 10 you anticipate 10-20 mins not so much time. But kulfis came out well I had added kesar as well which gave it nice colour and flavour.

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Reviewed January 17, 2012by Eat to live


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Reviewed April 23, 2012by Radha Hoizal

Tried this out and turned out to be extremely yummy!

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