Author Notes
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
Ingredients
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1 liter
full fat milk
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6-8 tablespoons
sugar
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1 teaspoon
cornflour
Directions
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In a thick bottomed pan, pour the milk. Add the sugar and stir well.
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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.
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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.
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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.
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Take it off the heat and let cool.
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Pour into moulds and freeze.
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To unmould, hold the moulds under warm running water and upturn them onto serving plates.
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Garnish with chopped nuts. (Optional)
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Note: If you don't have the traditional kulfi moulds, use party cups (paper cups) instead.
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