malai kulfi | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi |
by Tarla Dalal
Added to 356 cookbooks
This recipe has been viewed 512547 times
malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi | with 39 amazing images.
malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi is an all time favourite of people of all ages. Learn how to make malai kulfi with condensed milk.
To make malai kulfi, 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 aluminium kulfi moulds. Freeze overnight or till set.
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 eggless Indian malai kulfi stands out with an extra rich and intense flavour.
The creaminess of homemade malai kulfi is all thanks to the slow but rewarding process of simmering full-fat milk till it gets an irresistible texture and aroma. The addition of condensed milk thickens it further making it a perfect dessert that your guests will be talking about it for days to come.
A sprinkling of cardamom accentuates the appeal of this malai kulfi with condensed milk. It gives a fabulous aroma and flavour which can lure anyone.
Tips for malai kulfi. 1. This kulfi can be made only with full fat milk. It is also called full cream milk or buffalo’s milk. This milk has a perfect amount of fat and creaminess. 2. Remember to keep scraping the sides of the pan so that the milk does not stick there. 3. Stir the cornflour mixture just before adding as some corn flour sticks at the bottom. 4. After you add the cornflour mixture you will have to stir often as the mixture starts to thicken fast. 5. Ensure to keep the freezer clutter-free. If the freezer is almost full, then the kulfi may not set well. Also there are chances that the kulfi may have icicles.
Enjoy malai kulfi recipe | malai kulfi with condensed milk | eggless Indian malai kulfi | homemade malai kulfi | with step by step photos.
Method- 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.
Malai Kulfi recipe with step by step photos
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What is malai kulfi made off? malai kulfi with Milkmaid condensed milk is made from 4 cups full fat milk, 3/4 cup condensed milk, 1 tbsp cornflour, 2 tbsp milk and 1/4 tsp cardamom (elaichi) powder.
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Q. Can we use cows milk to make malai kulfi? A. We suggest you use only pasteurised full fat cream milk as for kulfi as we need creaminess and that will not come good with cow's milk.
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Q. Wondering if there is no sugar in this malai kulfi recipe | malai kulfi with Milkmaid condensed milk | eggless Indian malai kulfi | homemade malai kulfi | A. We have used sweetened condensed milk in the recipe.
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Q. How often do i have to stir? A. You have to keep stirring occasionally so that the milk does not stick to the pan. Scrape the sides of the pan so that the milk does not stick there. If the milk sticks to the side it will burn and give a burnt taste to the malai kulfi. After you add the cornflour mixture you will have to stir often as the mixture starts to thicken fast.
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Q. How do we check that the Kulfi mixture is ready ? After adding the cornflour mixture, cook and stir till the mixture thickens. See image for consistency.
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We have used pasteurised full fat cream milk ( Buffalo Milk) to make this malai kulfi in India.
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Q. Why is the cornflour mixture used ? A. It helps thickening the milk.
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This is what kulfi moulds look like. Is it easy to buy? Yes, kulfi moulds are easy to buy anywhere in India or get it online on Amazon. They come with kulfi wooden sticks and a stand which is great to toss into a freezer when you want to set your kulfi.
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Stir corn flour mixture just before adding as some corn flour sticks at the bottom.
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Ensure to keep the freezer clutter-free. If the freezer is almost full, then the kulfi may not set well. Also there are chances that the kulfi may have icicles.
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This is what condensed milk we use in India. Creamy, rich and addictively sweet, sweetened condensed milk is popularly bought to make desserts across the world. As the name suggests, water has been removed completely from cow's milk to create a form of condensed milk to which sugar may or may not be added to.
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In a small bowl put 1 tbsp cornflour.
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Add 2 tbsp milk.
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Mix well.
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Keep aside.
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To make malai kulfi | malai kulfi with Milkmaid condensed milk | eggless Indian malai kulfi | homemade malai kulfi | in a deep non stick pan, put 4 cups full fat milk ( Buffalo Milk).
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Add 3/4 cup condensed milk.
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Heat 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. Image one of the boiling of the milk at 3 minutes.
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Image two of the boiling of the milk at 5 minutes. Remember to stir occasionally. Stir the sides and bottom of the ban.
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Image two of the boiling of the milk at 7 minutes. The milk is almost boiled. Remember to stir occasionally. Stir the sides and bottom of the ban.
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The milk is boiled. It should take approximately 9 to 10 minutes.
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Simmer the milk on a low flame for 40 minutes while stirring occasionally.
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Image at 10 minutes. The milk is cooking well.
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Image at 18 minutes. Remember to stir occasionally.
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image at 30 minutes.
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Your milk is now ready. Notice the milk level has evaporated by cooking down by nearly 40%. We have taken 40 minutes of cooking. I know it's long but worth the effort.
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Add the cornflour mixture.
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Add 1/4 tsp cardamom (elaichi) powder. Mix well.
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Cook on a slow flame, while stirring for 6 to 8 minutes or till it becomes thick.
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The mixture should be of thick consistency and your kufli mix is ready.
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Cool the mixture. Don't wait too long or it will harden.
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Mix well.
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Fill the kulfi mould with the help of a spoon.
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Tap the filled kulfi mould to a surface several times to make the kulfi settle down before we freeze it.
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Fill all 6 kulfi moulds.
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Put the lid on the kulfi moulds.
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Insert the wooden small stick and push it down to the bottom of the mould. This will help you remove your kulfi from the mould easily and then enjoy eating it.
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Freeze overnight or till set. We have just removed the kulfi from the freezer.
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Open the lid of the kulfi mould.
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Shake the kulfi mould side to side with your hands so that it becomes easy to de mould.
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De mould malai kulfi | malai kulfi with Milkmaid condensed milk | eggless Indian malai kulfi | homemade malai kulfi |.
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Serve malai kulfi | malai kulfi with Milkmaid condensed milk | eggless Indian malai kulfi | homemade malai kulfi | chilled.
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Nutrient values (Abbrv) per kulfi
| Energy | 206 cal |
| Protein | 6.9 g |
| Carbohydrates | 20.4 g |
| Fiber | 0 g |
| Fat | 9 g |
| Cholesterol | 13.3 mg |
| Sodium | 49.7 mg |
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