by Tarla Dalal
Added to 357 cookbooks
This recipe has been viewed 502446 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 cornflour with the milk and mix well. Keep aside.
- Heat the milk and condensed milk in a deep non-stick pan and bring it to a boil on a medium flame, while stirring occasionally, so that the milk does not stick to the bottom of the pan. It should take approximately 9 to 10 minutes.
- Simmer the milk on a low flame for 40 minutes while stirring occasionally.
- Add the cornflour mixture and cardamom powder, mix well and cook on a slow flame, while stirring occasionally for 12 minutes or till it becomes thick.
- Switch off the flame and let it cool completely. Pour the mixture into 6 aluminum kulfi moulds.
- Freeze overnight or till set.
Nutrient values (Abbrv) per kulfi
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