Malai Kulfi Recipe

Toast and crush cardamom

Lightly toast the green cardamom pods in a dry skillet over medium heat for 1–2 minutes until fragrant. Remove from heat, cool slightly, then crush the pods to expose the seeds and lightly crush the seeds using a mortar and pestle or the flat of a knife.

Bloom saffron

Place saffron threads in 1 tablespoon hot milk and let steep for 5–10 minutes to release color and aroma.

Measure and prepare sliced pistachios and chopped almonds. If using cornstarch slurry, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth and set aside.

Pour 1.5 liters whole milk into a wide, heavy-bottomed saucepan. Add the crushed cardamom (with seeds) to the milk. Bring milk to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Once boiling, reduce heat to low and simmer gently. Continue to simmer, stirring frequently and scraping the bottom, until the milk reduces by about one-third to one-half and becomes slightly thicker and creamier. This will take 30–40 minutes. Adjust heat as needed to maintain a gentle simmer.

When the milk has reduced, add granulated sugar and stir until dissolved.

Add sweetened condensed milk and evaporated milk (or the extra 150 ml whole milk) to the reduced milk. Stir to combine and bring the mixture back to a gentle simmer for 4–5 minutes to integrate flavors and thicken slightly.

If you prefer a denser kulfi, while the mixture is warm, stir in the prepared cornstarch slurry slowly, stirring constantly, and simmer for an additional 2–3 minutes until the mixture thickens further. (Do not add slurry if you want a lighter texture.)

Remove the saucepan from heat. Stir in saffron with its steeping milk, rose water, and most of the sliced pistachios and chopped almonds—reserve a tablespoon of each for garnish. Taste and adjust sweetness or aroma (a few more drops of rose water if desired).

Let the mixture cool to room temperature, then strain through a fine-mesh sieve into a clean bowl to remove cardamom husks and any coagulated bits for a smoother texture.

Cover the strained kulfi base and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight. Chilling ensures a finer grain and creamier texture.

Pour the chilled mixture into kulfi molds or small metal cups/ramekins, filling them leaving a small gap for expansion. Press a small wooden stick or kulfi stick into each if using cups.

Freeze the molds for at least 8 hours or until fully set (preferably overnight). For firm kulfis, 10–12 hours is best.

To unmold, dip the molds quickly in warm water for 10–20 seconds (do not submerge) to loosen the kulfi, then gently pull out onto chilled plates. Alternatively, run a warm, damp kitchen towel around the molds and invert.

Garnish each kulfi with the reserved chopped pistachios and almonds and a few saffron threads. Serve immediately.