Here is an amazingly easy recipe for Malai Kulfi that tastes so authentic. You only need 15 minutes to make this treat. It has an irresistible texture and mouthwatering flavors of almond, cardamom, rose and saffron.
Kulfi, The Indian Ice Cream
Kulfi is a popular frozen dessert in India. Unlike conventional ice cream, it has a denser texture and higher milk solids, as it lacks air incorporation.
Traditionally, kulfi is made by simmering milk for hours, allowing it to caramelize and develop a rich, nutty flavor. The cream layer that forms on top disintegrates, creating a grainy texture, and this concentrated mixture is then frozen in molds.
Growing up, I watched my father, a professional ice cream specialist, prepare kulfi. Inspired by those memories and my love for this dessert, I created a simpler recipe that still captures the authentic taste of traditional kulfi.
Kulfi comes in various flavors, and for this recipe, I chose to make malai kulfi with badam. In Hindi and Urdu, malai means cream, and badam means almonds, reflecting the richness and nuttiness of this classic combination.
Why This Recipe
- Easy and quick process. No lengthy simmering of milk. No condensed milk. To get the caramelized flavor in our kulfi, I use evaporated milk.
- Traditional grainy and chewy texture. I make instant khoa and add that to the kulfi mixture, to get that authentic taste.
- Corn starch to thicken the mixture, stabilize the fat and milk solids, and reduce the formation of ice crystals.
How To Select The Ingredients
- Raw Whole Almonds: Use high-quality almonds. It makes all the difference for almond based desserts such as keskul (pudding).
- Evaporated Milk: Check the expiration date.
- Heavy Cream: Choose heavy cream with a high fat content (at least 36%) for a rich texture.
- Sugar: The mixture should be sweeter than you prefer because some of the sweet taste will be reduced after freezing the kulfi. You can also substitute with honey.
- Non-Fat Milk Powder: We need this for making khoa, for the grainy texture.
- Corn Starch: I use this to thicken the mixture, like I do for mango gelato.
- Ground Cardamom: Use freshly ground cardamom seeds for maximum flavor.
- Saffron & Rose Water: Try high-quality saffron threads for the best flavor as we did for our saffron tea. Grind it with a pinch of sugar using a mortar and pestle and then dissolve it in rose water.
- Salt: Enhances the overall flavor and sweetness.
My Top Tips
When making instant khoa, crush any lumps using a pestle and stir frequently to prevent burning the proteins.
For a softer texture, ensure the kulfi mixture is thick and well-chilled before pouring it into molds. If it thins out, semi-freeze and blend it briefly before transferring to molds.
Use wide popsicle sticks to support the weight of this dense dessert.
Avoid filling molds or cups to the brim, leaving some space for the mixture to expand as it freezes.
More Summer Treats
- Rose Ice Cream (With Candied Nuts)
- Pistachio Gelato (Reader's Favorite)
- Saffron Ice Cream (Persian Ice Cream)
- Mango Popsicles (With Creamy Vanilla Filling)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Malai Kulfi Recipe
Ingredients
- ¾ cup whole almonds raw
- 3 cups evaporated milk
- 1 cup heavy cream
- ¼ cup sugar extra 1 tablespoon if you like it sweeter
- 1 cup non-fat milk powder
- 2 teaspoons corn starch
- 1½ teaspoons ground cardamom freshly ground seeds
- ¼ teaspoon saffron ground and dissolved in 1 tablespoon rose water
- 1 tablespoon rose water to use with saffron
- 1 pinch salt
Garnish
- Finely chopped almonds
Equipment
- Kulfi Molds popsicle molds or small disposable cups
Instructions
- Toast Almonds: Preheat the oven to 350°F. Spread ¼ cup almonds on a parchment-lined baking sheet. Toast for 5-10 minutes until golden brown and fragrant. Transfer to a cutting board to cool. Finely chop using a sharp knife or crush using a mortar and pestle.
- Peel Almonds: Place the remaining ½ cup almonds in a bowl and cover with boiling water. Let sit for 3 minutes, then rinse under cold water. Gently squeeze each almond to remove the skin.
- Blend Almond Milk: In a blender, combine the peeled almonds and evaporated milk. Blend until smooth. Set aside.
- Instant Khoa With Sugar: In a wide non-stick pan, heat 1 cup of cream and ½ cup of the prepared almond milk over low-medium heat. Add sugar and stir until dissolved. Remove the pan from the stove and whisk in 1 cup of milk powder, stirring until smooth. Return the pan to low heat and cook, stirring continuously, until the mixture thickens and starts to separate from the pan, about 5 minutes.
- Make Kulfi Base: To the khoa, add 2 cups of the blended almond milk and stir until well combined. Combine cornstarch with remaining ½ cup almond milk and make a paste. Whisk the cornstarch paste into the heated kulfi mixture and cook until slightly thickened.
- Add Flavors and Nuts: Stir in ground cardamom, saffron-rose water and a pinch of salt. Add half of the chopped nuts. Taste and adjust sugar. Chill the mixture.
- Fill the Molds and Freeze: Sprinkle the remaining nuts into the kulfi molds or small disposable cups. Pour the mixture into the molds, leaving some room on top and fit the lids. If using disposable cups, cover with foil and insert wide popsicle sticks through the foil into the center. Place the molds in the freezer and allow them to freeze overnight.
- Unmold and Serve: Briefly immerse the molds in a bowl of water for 1 minute or rub them between your palms for 30 seconds. Carefully hold the stick and unmold the kulfi. Sprinkle with chopped almonds and serve immediately.
Notes
-
Freezer: Store in an airtight container for up to 2 months. It is best to consume it within the first 2 weeks. - Healthier Kulfi: This kulfi has less added sugar and saturated fat than the traditional version, like our chunky banana ice cream.
- In a high speed blender, take 1½ cups frozen banana pieces, ½ cup evaporated milk, ¼ cup cream, ¼ cup honey, 1½ teaspoons ground cardamom, saffron water (¼ teaspoon saffron, ground and dissolved in 1 tablespoon rose water) and a pinch of salt. Blend it well, and stir as needed.
- Add 1½ cups ricotta cheese, ¼ cup finely chopped toasted almonds and pulse just to combine.
- Fill the thick and chilled mixture into kulfi molds and freeze.
- Instant kulfi, servings suggestions, variations and alternative instant khoa method are below.
Nutrition
Instant Kulfi
For a quicker version, whip 2 cups of heavy cream until stiff peaks. Then gradually fold in a can of condensed milk. Stir in ¼ cup readymade mawa powder, saffron infused rose water, ground cardamom and finely chopped roasted almonds. Fill the kulfi molds and freeze.
How To Serve
- Serve it plain or make a sundae with toppings such a sauces, whipped cream, nuts and fruits.
- Falooda kulfi: Try making falooda using this malai kulfi.
Variations
This almond malai kulfi is vegetarian, gluten-free, egg-free, low in sodium, and soy-free. Here are a few variations to explore.
- Dairy Free/Vegan: Replace dairy milk, cream and milk powder with canned full-fat coconut milk, coconut cream and coconut milk powder.
- Nut Free: Skip the nuts and use finely shredded or desiccated coconut. Make the base using coconut milk as above.
- Refined Sugar-Free: Use natural sweeteners like honey or maple syrup, as we did for the maple ice cream recipe.
- Other flavors: To the base mixture add one of the following - crushed pistachios, cocoa powder or melted chocolate, mango puree.
Another Way to Make Instant Khoa
In a wide non-stick pan, combine 1 cup of full-fat milk powder, ⅓ cup of whole milk, and 2 tablespoons of ghee. Stir until smooth. Add sugar and continue stirring until dissolved. Cook the mixture over low heat, stirring continuously, until it thickens and separates from the pan, approximately 5 minutes.
This post was first published in October 2017 and has been updated for your benefit.
Santi says
This recipe looks so good! I'm so excited to try this on the weekend. I can't wait! Thanks a lot for posting!
Mitchelle says
Instead of popsicals can I freeze it in a air tight plastic container? and before serving it remove it 15mins early and scoop n sprinkly crushed pistas? Kindly advise. Thank-u
Roxana Begum says
Surely you can do that and in fact it is fairly common to serve this type of a frozen dessert as you had suggested, instead of as a popsicle. Hope you enjoy it :) And also I would make sure the mixture is thick when putting in the container. This limits the ice crytal formation. And stirring in between while the mixture is getting thicker in the freezer can also help further.
chris says
I've never tried Indian ice cream or popsicles before but these look absolutely to die for!!! Thanks for sharing :)
Roxana Begum says
Oh thank you Chris :) hope you try it soon!
Jenn says
What an interesting popsicle. I love that you used banana instead of sugar. And the flavors sound so lovely!
Roxana Begum says
Thank you. Yes its interesting how well the banana worked for this traditional recipe.
Patty says
These popsicles look sooooo good.
Roxana Begum says
Thanks Patty
Jenn says
LOVE the ricotta in these - it truly is so versatile! Great pops!
Roxana Begum says
Thanks Jenn. You are absolutely right in pointing out ricotta as the special ingredient here.