Malai Kulfi Recipe with Condensed Milk – Creamy, Rich and Full of Flavor

This is a super rich and creamy dessert made with condensed milk with a touch of Indian spices that lends the dish its heady aroma. Malai kulfi is possibly one of the most mouth-watering desserts meant for those sizzling summer days; it’s also quite apt for any kind of special function to round out a staggering feast.

Here is a malai kulfi recipe with condensed milk to potentially create a new all-time favorite at home. The tastes and textures of this dish are so indulgent that all your family and friends will not stop raving about it. An amalgamation of lightly toasted fragrant spices with condensed milk and cream – this desert is perfect for special occasions such as a wedding, parties, or festivals.

Malai Kulfi with Condensed Milk

Ingredients:

• 401 ml whole milk
• 202 ml heavy cream
• 153 gm powdered sugar
• 3 cloves
• 4 green cardamom (slightly cracked)
• 2 tsp ground cardamom
• 1 tsp saffron
• 201 ml condensed milk
• 3 tbsp butter
• 2 tsp vanilla extract

Garnish

• Roasted pistachio, cashew or almonds, finely chopped
• Raisins, dried cranberries and chopped apricots
• Cardamom powder
• Edible silver foil (optional)
• Dried rose petals (optional)

Method:

1. To make the malai kulfi, you have to put whole milk, heavy cream, and granulated sugar into a medium-sized saucepan over medium heat, and stir the ingredients constantly while heating until the sugar is dissolved and the mixture becomes hot but does not boil.
2. Next, you have to remove it from heat, let it cool slightly and stir in ground cardamom and saffron strands, cloves and cracked cardamom into the mixture and allow it to cool to room temperature. Strain the liquid to remove the whole spices from the anglaise.
3. After that, you need to pack the mixture into a lidded glass or plastic container and refrigerate until it is chilled through for at least 4 hours or preferably overnight.
4. Then, you can pour the mixture into an ice cream maker and churn according to the manufacturer's instructions to turn the mixture into the kulfi. If you do not have an ice cream maker, you can pour the mixture into a baking dish and freeze for about 2 hours, stirring every 30 minutes until your desired consistency is reached.
5. Now, you need to put the kulfi in an airtight container once it's done churning, cover it with a plastic wrap or an aluminum foil and store it in the freezer for at least 2 hours.
6. To make the condensed milk sauce, you must combine sweetened condensed milk, unsalted butter and vanilla extract in a small saucepan, putting it over low heat and stirring it constantly until the butter melts and the mixture is smooth.
7. Then, you have to remove the saucepan from the heat and let it cool to room temperature turning it into a condensed milk sauce.
8. Finally, you can garnish the dessert with chopped nuts like finely chopped roasted pistachio, cashew or almonds, dried fruits like raisins or dried cranberries, or a sprinkle of cardamom powder over the condensed milk sauce, and serve.

For a depth of flavor in the kulfi, you may add rosewater or salt to the mixture. You can add more heavy cream or a higher ratio of cream to milk to make a creamier kulfi. To make a fruit-flavored kulfi, you need to add pureed fruit, such as mango or raspberry, to the mixture.

If you are making the dessert for a special event and fancy a more elaborate garnish option, you can stick pieces of silver leaf foil on the ice cream and stick a few dried rose petals around the rim of the serving dish. To make it appropriate for a more casual event, serve the ice cream with fruit jellies and falooda.

Condensed milk is one of the most popular ingredients in desserts because it adds a rich, creamy texture and a sweet, caramel-like flavor to desserts. You can make a toffee-like version of the same dish if you reduce the condensed milk by half. To do this, simply immerse a few cans of condensed milk in a large pot with water, and let it simmer for at least an hour in low heat.

While preparing this dessert, you need to churn the mixture slowly and carefully, taking care to not introduce any air into the mixture. Another thing that is quite important for you to remember, would be to freeze the kulfi slowly and carefully so that ice crystals do not form. Finally, scoop the kulfi gently and carefully so you don't break the texture.