[Recipe & photo courtesy of Bawarchi Food]
Malai Kulfi Recipe
Kulfi was traditionally prepared by evaporating sweetened and flavored milk by slow cooking, with almost continuous stirring to keep it from sticking to the bottom of the vessel till its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density, whihc gives it the unique taste. The semi-condensed mix is then frozen in tight sealed molds, or earthen pots called Matkas, hence the name Matka Kulfi which are then preserved in an ice & salt mixture to allow slow freezing, which gives Kulfi its smooth creamy texture, devoid of any water crystallization.
The recipe below uses plain whole milk. However, you can use sweetened condensed milk and heavy cream to cut out on the boiling time, without compromising on the creamy texture and taste.
1 liter whole fat milk
6 to 7 tbsp sugar
1/4 tsp cardamom powder
pistachios – chopped for garnish
a few drops of rose/almond/kesar essence
Bring the milk to a boil on the fire, and then pour into a large microwave-safe bowl.
Microwave at 100% power for 2 minutes then reduce power to 80% and continue to cook for about 15 minutes, stirring occasionally.
Add the sugar, cardamom powder and the desired essence, then mix well. Microwave this at 80% for 2 minutes more or until the mixture becomes thick. Let it stand for 3-4 minutes.
Pour into Kulfi moulds and freeze, until time to serve. Thaw for a few minutes at room temperature before serving. Slice evenly into wedges or desired shapes, garnish with chopped pistachios & almonds, and serve immediately!
Note: The recipe above calls for Microwave, but you can easily do the same process on a stove-top instead of a microwave.