‘’मलाई कुल्फी केसर बादाम क़ुल्फ़ी’’ Here Is How You Can Make It At Home.10-Minute Recipe!”#trending

Malai kulfi recipe with step by step photos and video – easy and delicious kesar pista malai kulfi recipe made without condensed milk or mawa (khoya). Amidst the plethora of kulfis available across India, a Malai Kulfi is one of the most popular ones.

How to make Malai Kulfi

1. Firstly take 1 litre full fat milk in a sauce pan or pan or kadai. Use a heavy and large pan or kadai, so that milk does not spill over and does not burn from the bottom.

2. On a low flame or low heat, bring the milk to a boil. Do stir when the milk gets heated up, so that it does not burn from the bottom.

3. Bring the milk to a boil.

4. Stir once the milk comes to a boil and add the malai (clotted cream) back to the milk.
5. Continue to cook milk on low flame till it reduces to ⅓ of its original volume. Keep on stirring and remove the clotted cream (malai) which forms on top of the milk and add it back to the milk.

6. Also keep on scraping the dried milk solids from the sides and add them back to the milk.

7. This way stirring often, reduce the milk to ⅓. Do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.

For making dishes like rabri, it’s always better to use a thick bottomed pan or heavy kadai.

8. The milk will thicken and there will be some malai in it. Since I was using an induction stove top, it took me 25 minutes after the first boil for the milk to reduce to ⅓ of its volume.

It can take less or more time, depending on the type of stove you are using. The time may also vary depending on the quality of the pan, intensity of flame and quality of milk.

9. Keep the flame to a low and add ⅓ cup sugar.

10. Stir so that the sugar dissolves.

11. Then add ¼ teaspoon of cardamom powder.
12. Next add a pinch of saffron strands.

13. Then add 2 tablespoons of chopped almonds or sliced almonds (badam).

14. Then add 2 to 3 tablespoons chopped pistachios or sliced pistachios (pista).

15. Then add 2 tablespoons of chopped cashews. If using khoya or mawa, you can add them at this step after adding cashews. You can also add milk powder. Just grate the mawa or khoya before adding.

16. Add ½ cup cream. You can use low fat (25% to 35% fat) cream. You can also use malai which we get from milk instead of cream.

17. Mix the cream very well with the rabri mixture.
18. On low heat or low flame, just gently bring to one boil. When the kulfi mixture comes to a boil, then switch off the stove.
19. Add 2 teaspoons of rose water or kewra water. Mix very well.

20. Cover and let the mixture cool at room temperature.

21. Once done, pour the malai kulfi mixture in kulfi moulds or popsicle moulds or kulhads or matka.

22. Cover tightly with lids or aluminium foil. Freeze malai kulfi for 7 to 8 hours or overnight.

Serving malai kulfi

23. Before serving, take the kulfi mould and just warm it by moving it between your palms.

24. With the back of a spoon, slid through the sides. If using a kulhad or matka, then directly have the malai kulfi from it.

25. Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on top. The addition of finely chopped pistachios or almonds is optional and you can skip this step.

26. Serve malai kulfi immediately. You can also use this kulfi to make kulfi falooda or mango falooda.

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