Malai Kulfi (No-cook Indian Dessert)

This Instant Malai Kulfi is a fresh modern take on the classic Kulfi. While the traditional version takes hours to simmer the milk to semi-solids (rabri) before freezing, this quick no-cook Indian dessert recipe requires only 10 mins of active prep time and a few hours to set in the refrigerator. You get a luxurious and creamy kulfi with ZERO ice crystal formation!

A good Malai Kulfi makes every occasion feel special, but you don’t need an occasion to make this instant version. Readily available store-bought ingredients like condensed milk, cream & evaporated milk or mawa come together to make this popular dessert.

It’s flavored with ground cardamom and garnished with pistachios. The outcome is super stunning, with a creamy and ultra-delicious texture that’s exactly like the traditional version and actually better than the store-bought or the restaurant served.

This recipe is best made as written without adjustments and tweaks because it aims to eliminate ice crystals completely, while maintaining the richness and texture of a traditional creamy Malai Kulfi.

Planning for an Indian Dinner and yet to figure out the dessert ? Then this is the perfect choice!

Ingredients

• Condensed milk not only adds the required sweetness but also adds a rich flavor and fats required to cut down the formation of ice crystals.
• Evaporated milk is cooked down full fat milk and it is used for a more concentrated flavor and to prevent the ice crystals. If it’s not available sub with 120 grams mawa + half cup full fat milk.
• Heavy Cream is cream with 35 to 36% fat & is best to use here. It is almost the same as double cream (UK), thickened cream (AUS) and Whipping cream (US). This recipe also works well with fresh cream (India) + mawa.
• Unsalted Pistachios are essential for a texture & flavor. If you have only salted, rinse off the salt well, pat dry and chop them.
• White Bread is the magic ingredient that soaks up any low fat liquid in the malai kulfi mixture, mimicks the texture of clotted cream/ malai and totally eliminates ice crystals. You may use pav, milk bread, dinner rolls, Hawaiian rolls or brioche. My favorite choice is an egg-free milk/white bread. Avoid sourdough, whole meal, whole wheat flour or any other breads with strong flavors.

Before trying this version, I’d the biggest doubt if it tastes like bread, but if you use the right kind and the right amount of bread (not a lot) you really don’t taste it in this instant Malai Kulfi.

Expert Tips

• Avoid using low fat substitutes else you will end up with an icy kulfi.
• If you are using mawa, thaw it in the fridge until soft. Heat half cup milk until medium hot and add the grated or crumbled mawa. Whisk until smooth, cool down and add it to the blender. I’ve tried this only with amul mawa.
• You can use any kind of pan – loaf pan, square cake pan or any other. Popsicle molds, kulfi molds, disposable or stainless steel cups also work.
• I find my 8 to 9 inch square dishes gives me the perfect squares that make good amount for a serving size. If you use a very large pan, you will have thinner portions that melt down faster.
• Traditional kulfi tends to get icy the next day or atleast on the second day. But with this version, the texture gets better with longer freeze – at least overnight & even better the next few days. Bread begins to work as the kulfi mixture freezes longer. So I prefer to make it a few days ahead.

Photo Guide

How to make Malai Kulfi (Stepwise Photos)

1. Line a 8 or 9 inch square pan with cling wrap & freeze it for 30 mins. Chill the following first 4 ingredients overnight, or atleast for an hour (in the refrigerator, not freezer).

• 14 oz / 397 grams sweetened condensed milk (1¾ cups)
• 12 oz / 355 ml evaporated milk (1½ cups, or sub 120 grams mawa dissolved in half cup medium hot full fat milk)
• 2 cups / 480 ml heavy cream (same as thickened cream/ double cream)
• 3 white bread slices (80 grams, crust removed)
• ½ teaspoon ground cardamom (or crush seeds from 8 pods very finely)
• Fine chop ¼ cup unsalted pistachios to get about 3 tablespoons + optional a few rose petals + sliced almonds to garnish

2. Add all the ingredients except pistachios & rose to a blender jar. (If you don’t have a good sharp blender consider dry grinding bread to crumbs first, before adding the liquid.) You need a minimum 1.5 lts (50 ounce) blending jar. You can run multiple batches if using a smaller jar.

3. Blend on a low speed in 30 second intervals, until smooth. (Avoid using high speed else you will get butter)

4. Transfer to the pan. (I prefer to line the tray/dish with a cling wrap first and then with a non-toxic parchment paper to avoid the plastic touching the mixture. Do what you think is alright for you. But don’t skip the cling wrap at the botom unless you want to cut into the metal tray directly.)

5. Sprinkle chopped pistachios (rose petals & sliced almonds if you have).

6. Cover the tray with a lid or a cling wrap. Freeze overnight.

7. Unmold the kulfi block from the tray by holding the cling wrap. Place it over a clean cutting board and pull out the cling wrap gently. If it’s stuck and too hard, wait for a few mins else it will tear and get stuck to the kulfi.

Serving Malai Kulfi

8. Cut to 16 squares and serve Malai Kulfi immediately. If it’s too hard, wait for few minutes.

9. Store the leftovers back in the same tray. Cover and refreeze.

Serve Malai Kulfi as a dessert. It’s usually eaten at the end of a Indian meal.

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