Malai Kulfi Recipe

Bloom saffron

Place saffron threads in the 2 tablespoons of warm milk and set aside for 10–15 minutes to bloom and release color and aroma.

Prep nuts

Thinly slice pistachios and blanched almonds. Reserve about 1 tablespoon of sliced pistachios/almonds for final dusting and set the rest aside to fold into the kulfi mixture.

Crush cardamom

Lightly crush the cardamom pods with the back of a spoon or a mortar and pestle to expose the seeds; keep the husks to simmer for flavor.

Reduce milk

Pour 1 liter whole milk into a heavy-bottomed saucepan. Add the crushed cardamom pods (pods and seeds) and bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Simmer and thicken

Reduce heat to low and simmer the milk, stirring frequently and scraping the pan sides to incorporate milk solids back into the liquid. Continue simmering until the milk reduces by about one-third to half (approximately 30–40 minutes). Stir more often as it thickens to avoid burning.

Add cream, condensed milk & sugar

Once the milk has thickened, stir in 200 ml heavy cream, 200 ml sweetened condensed milk and 4 tablespoons granulated sugar. Mix thoroughly and simmer gently for another 8–10 minutes so the mixture becomes richer and slightly thicker.

Incorporate saffron

Remove the cardamom pods (or leave a couple in if you prefer stronger flavor). Pour in the saffron-infused milk (including threads) and stir to distribute color and aroma evenly.

Add nuts and optional khoya

Stir in the sliced pistachios and almonds, reserving the 1 tablespoon set aside. If using khoya (mawa), crumble it and fold into the warm mixture now so it dissolves and adds texture; simmer 2–3 minutes to integrate.

Cool the mixture

Turn off the heat and allow the kulfi mixture to cool to room temperature (about 30–45 minutes). For a smoother texture, you can strain the mixture through a fine mesh sieve to remove cardamom husks and any coarse bits.

Fill molds

Pour the cooled kulfi mixture into molds or small cups, leaving a small headspace (about 0.5 cm) for expansion. Insert sticks if using molds designed for kulfi or cover the cups tightly with aluminum foil and poke sticks through the foil to hold them upright.

Freeze

Place the filled molds upright in the freezer and freeze until fully set, at least 6–8 hours or overnight for best texture.

Unmold kulfi

To unmold, briefly run the outside of each mold or cup under warm water for 5–10 seconds (do not soak) to loosen. Gently pull the kulfi out onto a serving plate.

Garnish and serve

Sprinkle reserved chopped pistachios/almonds and extra dusting (1 tablespoon) over each kulfi. Serve immediately. Kulfi can be stored in an airtight container in the freezer for up to 2 weeks; allow to soften 3–5 minutes at room temperature before serving.