Malai Kulfi Without Condensed Milk


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One bite of this dessert explains its timeless popularity.

The Malai Kulfi tastes like an Indian Veg Recipes festival being celebrated in your mouth – with the crunch of nuts and the indulgent notes of Indian spices.

It is a class apart, and much superior to regular ice-cream. Made by boiling milk till it reduces to a nice thick rabdi, the Malai Kulfi has a luscious mouth-feel and rich flavour, which make your heart melt.

It can be enjoyed as such or used to make other desserts like the Kulfi Falooda. Have a go at more Kulfi-based desserts like the Kulfi Shots or Kulfi and Fruit Ice Cream

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Malai Kulfi Without Condensed Milk recipe - How to make Malai Kulfi Without Condensed Milk

Preparation Time:    Cooking Time:    Total Time:     Makes 6 kulfis
Show me for kulfis

4 cups full fat milk
6 tbsp sugar
1/4 tsp cardamom (elaichi) powder
a pinch of saffron (kesar) strands
1 1/2 tbsp chopped almonds (badam)
1 1/2 tbsp chopped pistachios
3/4 cup fresh cream
  1. Heat the milk in a deep non-stick pan and bring it to a boil on a medium flame. It should take about 10 minutes and make sure to stir occasionally as well to scrape the sides.
  2. Simmer the milk on a low flame for 30 minutes or till the milk reduces to less than half of the quantity, while stirring occasionally.
  3. Add the sugar, mix well and cook on a slow flame for 1 minute or till the sugar melts.
  4. Add the cardamom powder, saffron, almonds and pistachios, mix well and cook on a slow flame for 1 more minute.
  5. Add the fresh cream, mix well and cook on a slow flame for 2 to 3 minutes or till it comes to a boil.
  6. Switch off the flame and let it cool completely. Pour the mixture into 6 aluminum kulfi moulds.
  7. Freeze overnight or till set.

Nutrient values (Abbrv) per kulfi
Energy341 cal
Protein7.8 g
Carbohydrates24.3 g
Fiber0.1 g
Fat20.6 g
Cholesterol21.3 mg
Sodium34 mg

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