Experience the delight of traditional Malai Kulfi with almonds using this amazingly easy recipe. Enjoy the irresistible creamy texture and fragrant flavors of cardamom, rose, and saffron.
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. Reduce the heat to low. Whisk in 1 cup of milk powder and stir until smooth. Cook on low heat, stirring continuously, until the mixture thickens and separates from the pan, about 5 minutes.
Make Kulfi Base: Add 2 cups of the prepared almond milk and stir until well combined. Mix cornstarch with the remaining ½ cup of almond milk to make a paste. Whisk the cornstarch paste into the heated kulfi mixture and cook until slightly thickened.
Add Flavors and Nuts: Stir in the ground cardamom, saffron dissolved in rose water and pinch of salt. Add half of the chopped nuts. Taste and adjust sugar. Chill the mixture.
Fill the Molds: Sprinkle the remaining nuts into the kulfi molds. Pour the mixture into small disposable cups, kulfi molds, or popsicle molds. If using disposable cups, cover with foil and insert wide popsicle sticks through the foil into the center.
Freeze Overnight: 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
Store malai kulfi in the freezer for up to 2 months.
While making the instant khoa, lower the heat or take down from stove when adding milk powder and use a whisk to prevent lumps. If there are any hard to mix lumps, crush using a pestle. You can use hand blender on low speed, making sure to retain the grainy texture. Stir often to avoid burning it, especially towards the end of the process, as high heat will burn proteins.
For ingredient notes, expert tips, recommended equipment, variations, serving suggestions, recipe FAQs etc, refer to the blog post.
Quicker Kulfi: For a quick 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.
Healthier Kulfi: This kulfi comes with 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 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.