Malai Kulfi Recipe
Serves 10
10 mins prep
15 mins cook
25 mins total
This 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.
Garnish
Toast Almonds: Preheat the oven to 350°F. Spread ¼ cup almonds on a parchment-lined baking sheet. Toast for [timer minutes=5]5-10 minutes[/timer] 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 [timer minutes=3]3 minutes[/timer], 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 [timer minutes=5]5 minutes[/timer].
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 [timer minutes=1]1 minute[/timer] or rub them between your palms for [timer minutes=0.5]30 seconds[/timer]. Carefully hold the stick and unmold the kulfi. Sprinkle with chopped almonds and serve immediately.