Classic Indian Malai Kulfi Cream Recipe

Prepare saffron

Place saffron strands in the warm milk (2 tbsp) and let bloom for 10–15 minutes. This extracts color and aroma.

Crush cardamom

Lightly crush the green cardamom pods with the flat side of a knife to expose seeds; set aside.

Dissolve cornstarch

Whisk the cornstarch into the 2 tbsp cold milk until fully dissolved and lump-free; set aside.

Reduce milk

In a heavy-bottomed saucepan, pour 1.25 liters whole milk and bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Add the crushed cardamom pods. Continue to simmer and reduce the milk by about one-third to one-half (roughly 25–35 minutes) until it thickens slightly and coats the back of a spoon. Stir frequently as it thickens.

Add khoya (optional)

If using khoya, add the grated khoya to the reduced milk and stir until it melts and is incorporated, about 4–5 minutes. This enriches texture and shortens the reduction time.

Sweeten and thicken

Lower heat to medium-low. Add granulated sugar (2 tbs) and 200 g sweetened condensed milk; stir to dissolve. Slowly whisk in the cornstarch slurry and continue to cook for 3–4 minutes until the mixture thickens further to a creamy consistency. Do not boil vigorously. Add a pinch of salt to balance sweetness.

Finish with cream and saffron

Remove the pan from heat. Stir in 1/2 cup heavy cream for richness and the saffron-milk infusion. If using rose water, add 1/2 tsp now. Taste and adjust sweetness if needed.

Cool the base

Allow the kulfi base to cool at room temperature for 20–30 minutes. Remove and discard cardamom pods (or strain through a fine sieve for a smoother texture).

Prep nuts

Lightly toast chopped pistachios and sliced blanched almonds in a dry pan for 1–2 minutes over low heat just to bring out aroma. Cool completely.

Combine nuts

Once the kulfi base has cooled to near room temperature, stir in 2 tbsp of the chopped pistachios and 2 tbsp of the sliced almonds to distribute through the mixture. Reserve the remaining nuts for garnish.

Pour into molds

Pour the cooled kulfi mixture into molds or small cups, leaving a small headspace (about 1/4 inch) for expansion. Tap molds gently on the counter to release air bubbles.

Add garnish and insert sticks

Sprinkle a pinch of chopped pistachios on top of each mold for garnish. Insert popsicle sticks into molds (if your molds require them) or cover each cup tightly with foil or plastic wrap.

Freeze

Place molds upright in the freezer. Freeze undisturbed for at least 6–8 hours, preferably overnight, until completely firm.

Unmold and serve

To unmold, briefly dip each mold in warm water (2–5 seconds) without letting water reach the kulfi, or run the outside under warm tap water while turning; the kulfi should slide out. If using paper cups, peel away the cup. Serve immediately garnished with the reserved pistachios and almonds and a few saffron strands.