There’s no better way to cool off in the scorching Indian summer than with a bite of rich and creamy Malai Kulfi.
Whether you’re taking a rest under the fan or hosting a summer family get-together, this desi frozen delight always brings smiles. No, you don’t have to rush to your local kulfiwala or fancy dessert parlour now. With just a few easily available ingredients and a bit of love, you can prepare perfect Malai Kulfi in your kitchen!
Unlike regular ice cream or frozen dessert, kulfi is denser, creamier, and loaded with flavours that hit straight home. Better, you can consider Malai Kulfi as a frozen version of rabri—boiled, reduced milk flavoured with saffron, cardamom, and nuts. Even without churning or an ice cream maker, you can create this pure, old-school magic.
Are you ready to beat the heat and create kulfi bliss? Let’s dive in!
(Serves 6–8)
1 litre full cream milk
1/2 cup sugar (adjust to taste)
1/4 cup condensed milk (for extra richness)
1/4 tsp cardamom powder
A few strands of saffron (soaked in 1 tbsp warm milk)
2 tbsp chopped almonds and pistachios
1 tsp cornflour (optional, for a creamier texture)
Pro Tip: Want to make it more indulgent? Add a splash of rose water or a dash of kewra essence.
Begin with pouring the full cream milk into a heavy-bottomed pan. Bring it to a boil and then simmer on low heat. Don't forget to keep stirring every few minutes to avoid burning. Scrape the sides of the pan and mix the malai back in during the process.
Once the milk reduces to about half, add sugar (as per your preference), cardamom powder, condensed milk, and the saffron milk. Now, again stir well and let it cook for another 10–15 minutes.
If you’re using cornflour as a thickening agent, mix it in a tablespoon of cold milk and add it to the mixture. Stir continuously to avoid getting lumps. This step ensures a smooth and velvety texture.
Add chopped nuts and give it a final stir. Now, turn off the flame and let the mixture cool down to room temperature.
Now, pour the prepared mixture into kulfi moulds, small bowls, or even paper cups. Cover with foil or stick in ice-cream sticks. Freeze for at least 6–8 hours or overnight.
Dip the moulds in warm water for a few seconds to release the kulfis easily. Before serving, garnish with extra nuts, rose petals, or drizzle a little Falooda on top.
Let your family prepare their own kulfi flavours—mango, rose, chocolate, or even paan! You just need to divide the base mixture and mix in those different flavours. Don't forget to involve your kids. Make a preparation reel and share it on social media with #KulfiCraze and tag your friends.
Beyond taste, homemade kulfi is the nostalgia served cold. It’s about reliving those childhood summer afternoons. It's healthier, customizable, and more rewarding.
So this summer, avoid the store-bought stuff. Put on your apron, play your favourite playlist, and let the sweet scent of saffron and cardamom fill your kitchen.
