Malai Kulfi Recipe (Indian Dessert)

Making this creamy Malai Kulfi at home is super simple and you will be surprised at how creamy, delicious and easy it is to make. A handful of ingredients are put together in a blender, requiring only 10 mins of active prep time and a few hours to set in the refrigerator.

Prep Time10

Total Time10

Servings: servings (90 ml/ 3 oz)

Author: Swasthi Shreekanth

Ingredients

1¾ cups condensed milk (14 oz/397 grams)
1½ cups evaporated milk (12 oz/355 ml or sub 120 grams mawa + ½ cup milk)
2 cups heavy cream (480 ml, thickened cream/ double cream)
3 white bread slices (80 grams, crust removed)
½ teaspoon ground cardamom (or seeds of 8 pods crushed)
3 tablespoons unsalted pistachios (fine chopped from ¼ cup pistachios)

Instructions

How to make Malai Kulfi

Chill all the ingredients (except nuts) in the refrigerator. Line a 8 or 9 inch square pan with cling wrap.
Add all the ingredients except pistachios to a blender jar and blend on a low speed until smooth.
Transfer to the pan and sprinkle chopped pistachios (few rose petals & sliced almonds if you have). Cover completely with a lid or cling wrap and freeze overnight.
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.
Cut to 16 squares and serve Malai Kulfi immediately. Store the leftovers back as early as posible in the same tray/dish. Cover and freeze back.

Nutrition