Ingredients
🔸️1 litre whole milk
🔸️1/3 cup heavy cream
🔸️3 tablespoons crumbled khoya
🔸️1 tablespoon dried milk powder
🔸️2 tablespoons finely chopped nuts
🔸️5 tablespoons sugar or adjust to taste
🔸️6-7 green cardamom pods skin removed & crushed
Method
🔸️ On medium-high heat, add whole milk to a heavy bottom pan.
🔸️ After about 5 minutes, when it has warmed slightly, add heavy cream.
🔸️ Allow the mixture to come to a boil before lowering the heat to medium.
🔸️ Allow the milk to simmer on medium heat for about 30 minutes, stirring occasionally, since you don't want the milk to stick to the bottom of the pan.
🔸️ After about 30 minutes, the milk will be rather thick; at this time, stir in the crumbled khoya. Continue to mix until the khoya melts, which should take 5-7 minutes.
🔸️ Once the khoya has dissolved, add the sugar and mix until completely dissolved.
🔸️ Then stir in the crumbled nuts. I smashed these with my mortar and pestle and recommend that you do the same. The roughly chopped nuts add a lot of texture to the kulfi.
🔸️ Mix in the milk powder (if using). Simmer for 5 minutes more. I boiled the milk for about 50 minutes in total; it should be very thick by the end and will continue to thicken as it cools.
🔸️ Remove pan from heat and stir in cardamom powder.
🔸️ Allow the mixture to cool fully.
🔸️ Pour the milk into kulfi moulds or any other container of your choice once it has totally chilled. Cover and place in the freezer for 6-8 hours, or until completely set.
🔸️ Once frozen, run the kulfi mould under warm running water for 30-45 seconds before tapping it on a platter. The kulfi would simply come out. Enjoy the tasty malai kulfi!
SERVINGS - 6 kulfis
🔸️1 litre whole milk
🔸️1/3 cup heavy cream
🔸️3 tablespoons crumbled khoya
🔸️1 tablespoon dried milk powder
🔸️2 tablespoons finely chopped nuts
🔸️5 tablespoons sugar or adjust to taste
🔸️6-7 green cardamom pods skin removed & crushed
Method
🔸️ On medium-high heat, add whole milk to a heavy bottom pan.
🔸️ After about 5 minutes, when it has warmed slightly, add heavy cream.
🔸️ Allow the mixture to come to a boil before lowering the heat to medium.
🔸️ Allow the milk to simmer on medium heat for about 30 minutes, stirring occasionally, since you don't want the milk to stick to the bottom of the pan.
🔸️ After about 30 minutes, the milk will be rather thick; at this time, stir in the crumbled khoya. Continue to mix until the khoya melts, which should take 5-7 minutes.
🔸️ Once the khoya has dissolved, add the sugar and mix until completely dissolved.
🔸️ Then stir in the crumbled nuts. I smashed these with my mortar and pestle and recommend that you do the same. The roughly chopped nuts add a lot of texture to the kulfi.
🔸️ Mix in the milk powder (if using). Simmer for 5 minutes more. I boiled the milk for about 50 minutes in total; it should be very thick by the end and will continue to thicken as it cools.
🔸️ Remove pan from heat and stir in cardamom powder.
🔸️ Allow the mixture to cool fully.
🔸️ Pour the milk into kulfi moulds or any other container of your choice once it has totally chilled. Cover and place in the freezer for 6-8 hours, or until completely set.
🔸️ Once frozen, run the kulfi mould under warm running water for 30-45 seconds before tapping it on a platter. The kulfi would simply come out. Enjoy the tasty malai kulfi!
SERVINGS - 6 kulfis
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