Kulfi Recipe – How to make kulfi at home – Easy Kulfi recipe – Malai Kulfi

One quart of milk makes roughly about 4 to 4 and 1/2 cups, using a heavy bottomed pan bring this whole milk to a complete boil and reduce to simmer. Let it boil over medium flame for next 30 minutes, stirring every few minutes to avoid burning. It has to become thick or condensed like a custard, almost reducing to half the quantity. Add sugar and let it melt completely, followed by the powdered (bread, cardamom, corn starch and pistachio mix) to this milk along with drop of rose water and stir. Let it simmer further for 5 minutes. Switch off and let cool this completely.

You can freeze this using traditional aluminum kulfi moulds or simply transfer the content to a stainless steel box(as shown) and cover with plastic wrap touching the milk and sealed. A simple plastic Popsicle moulds, paper cups or even non stick muffin pans will work. Pour in the prepared custard milk in moulds and freeze for about 10 hours. When ready, slightly put the moulds under running warm water to loosen up and then slide out the kulfi. If using aluminum moulds, gently slide in a knife around and scoop out.

Add in your special touch with fancy garnishes like chopped nuts, rose syrup or mango slices. Cut them into desired shapes and stick in a tooth pick and enjoy.