Make Malai Kulfi at home in the traditional way

This malai kulfi recipe sticks to an old-school method. But it is only richer, denser and creamier. The kulfi base starts with rabri, a traditional thickened milk, made by simmering milk down to one-third. No shortcuts here with condensed milk or cornstarch – just milk and cream for pure, full flavor. This version adds a little cream to enhance the smoothness and give the kulfi a truly indulgent feel. It's all about making the kulfi more luxurious while keeping it vegetarian, with the option to add khoya if you want an extra depth of richness, though it’s deliciously satisfying as-is. This malai kulfi recipe is perfect as a dessert in itself or when paired with falooda. Trust us when we say this homemade malai kulfi will be a family favorite that tastes even better when you put in all the love and care. When guests come over on a hot day, make sure you serve them sandesh, mysore pak and a bowl of this lovely kulfi.

Ingredients:

• 1 ltr full-fat milk
• 70 gm sugar
• ¼ teaspoon cardamom powder or 4 green cardamoms (choti elaichi), crushed to powder in a mortar and pestle
• 1 pinch saffron (kesar)
• 10 almonds, chopped (20 gm)
• 12 to 14 pistachios, chopped (20 to 30 gm)
• 10 cashews, chopped (20 gm)
• 120 gm whipping cream (30%-50% fat, or low-fat cream with 25% fat)
• 2 teaspoons rose water or kewra water
• Finely chopped pistachios or almonds for garnish (optional)

Method

• To make this rich and creamy malai kulfi, start by pouring a liter of full-fat milk into a large, heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent sticking. Once the milk begins to boil, reduce the heat and let it simmer, stirring often, until it reduces to about half of its original volume. This step is crucial, as it creates the thick, rich base for the kulfi.
• Next, add the sugar and a pinch of saffron to the simmering milk. Stir until the sugar dissolves, and allow the saffron to infuse its delicate golden color and floral aroma into the mixture. After this, add the cardamom powder, giving it a gentle stir to incorporate the warm, spicy notes of cardamom.
• With the milk now thickened and fragrant, add the chopped almonds, pistachios, and cashews, then continue simmering for another five to seven minutes. This step lets the nuts soften and release their natural flavors, making the kulfi even more decadent.
• Slowly fold in the whipping cream and rose water (or kewra water), stirring continuously to blend the cream smoothly into the mixture. The addition of cream enhances the kulfi’s richness, while the rose water adds a light, floral note. Let the mixture cook for an additional five minutes, stirring occasionally to ensure everything is well-combined and the cream is fully incorporated.
• Once the mixture reaches a thick, luscious consistency, remove it from the heat and let it cool to room temperature. After it has cooled, pour the mixture into kulfi molds, small bowls, or popsicle molds. Cover the molds with foil or a lid to prevent ice crystals from forming, then place them in the freezer. Freeze for at least six to eight hours, or until the kulfi is fully set.
• When you’re ready to serve, you can run the molds under warm water for a few seconds to release the kulfi. Garnish with some finely chopped pistachios or almonds for an extra touch, and enjoy the creamy, nutty richness of this homemade malai kulfi!

Adding flavor to malai kulfi allows you to customize it to suit different tastes and occasions. For a floral touch, stir in a few strands of saffron soaked in warm milk or add a splash of rose or kewra water as the milk thickens to create a subtle, aromatic layer. For those who enjoy a warm spice, a pinch of freshly ground cardamom adds a classic, comforting note that pairs beautifully with the creamy base. If you want a hint of richness, fold in finely chopped pistachios, almonds, or cashews, enhancing both the flavor and texture of the kulfi. Citrus zest, like lemon or orange, offers a refreshing lift and an unexpected twist on traditional kulfi. Finally, if you’re aiming for indulgence, try adding a small amount of condensed milk or khoya, deepening the richness and giving the kulfi a luscious, caramelized undertone.