Malai Kulfi Recipe

Crush the cardamom pods lightly with the flat of a knife and remove the green seeds. Pound or grind the seeds into a coarse powder using a mortar and pestle or spice grinder.

Place the saffron threads into 1 tablespoon warm milk and let bloom for 10–15 minutes to release color and aroma.

Initial boil and reduce

Pour 1.5 liters whole milk into a wide, heavy-bottomed saucepan. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Once boiling, reduce heat to low–medium and simmer. Stir more frequently now—every 2–3 minutes—scraping any cream (malai) forming on the surface back into the milk. Continue to simmer until the milk reduces by about one-third to one-half (target volume ~900–1000 ml). This should take 35–45 minutes depending on pan and heat. The goal is thicker, creamy milk that coats the back of a spoon.

When the milk has thickened, add the 120 ml heavy cream and 120 ml evaporated milk (if using). Stir to combine and continue to simmer 5–7 minutes to incorporate; this adds silkiness and speeds up thickening.

Stir in 1/4 cup granulated sugar and the ground cardamom seeds; taste and add more sugar if desired (remember the condensed milk added later will sweeten further). Continue to simmer 2–3 minutes until sugar dissolves.

Turn off the heat. Stir in the saffron-infused milk and 60 ml sweetened condensed milk (if using) for extra sweetness and body. Add 1/2 teaspoon rose water now if using (do not boil rose water).

Allow the mixture to cool at room temperature for 15–20 minutes, stirring occasionally so the aromas distribute evenly.

While the mixture is cooling, chop 3 tablespoons pistachios and 2 tablespoons slivered almonds. Reserve 1 tablespoon finely chopped pista for topping.

Once the kulfi mixture is warm (not hot), fold in the chopped pistachios and slivered almonds, reserving a few for garnish.

Pour the mixture into kulfi molds or small metal/heatproof cups about 3/4 full. Tap the molds gently to release air bubbles. Top each with a few reserved nuts and a pinch of crushed pistachio on the surface for garnish.

Cover the molds with lids or foil and freeze for at least 6–8 hours, preferably overnight, until fully set and firm.

To unmold, hold the frozen mold under warm running water for 5–10 seconds (do not let water touch the kulfi surface) or dip the bottom of the mold in a bowl of warm water for 15–20 seconds. Gently pull the kulfi out using the stick or spoon.

Serve immediately on chilled plates or in bowls. Optionally sprinkle extra crushed pistachio and a few saffron threads for an attractive finish.

Store any leftover kulfi wrapped tightly in plastic wrap or an airtight container in the freezer for up to 2 weeks. Allow to soften 5 minutes at room temperature before serving if too hard.