Malai kulfi is a traditional Indian ice cream made the old fashioned way. It is a labour of love as you reduce full fat, sweetened milk to half, over a hot fire; cool it down and then pour it into moulds and freeze. There are no short cuts to a great taste, as my mum would say. This is her recipe and a tribute to her. —Varan Bhaat
What You'll Need
full fat milk
In a thick bottomed pan, pour the milk. Add the sugar and stir well.
On medium high heat, boil the milk. Keep a watchful eye so that it doesn’t boil over. Stir frequently, scraping the sides down. This should take about 45 minutes.
When the milk is almost reduced to half, take a tablespoon of it in a little bowl. Add the cornflour and mix well so that there are no lumps.
Add this back to the milk and continue boiling till it turns a pinkish colour and is thick enough to coat the back of a spoon.
Take it off the heat and let cool.
Pour into moulds and freeze.
To unmould, hold the moulds under warm running water and upturn them onto serving plates.
Garnish with chopped nuts. (Optional)
Note: If you don't have the traditional kulfi moulds, use party cups (paper cups) instead.