Malai Kulfi Recipe | How To Make Kesar Pista Malai Kulfi

Malai Kulfi- a frozen Indian milk dessert

Malai Kulfi is a very popular Indian dessert.It is basically a dense ice cream with intense Indian flavours . Kulfi is made in few flavors as compared to ice cream . Malai kulfi, kesar kulfi  are the most popular flavors of kulfi

Traditionally kulfi is made by reducing full fat milk and then your choice of nuts ,sugar and flavors are added and then it is set in aluminium or earthen ware molds. But their are few different ways to thicken it,You can use rabdi ,add condensed milk and cream or add mawa to give richness and texture in it.You can make as par your choice.

I made this kesar pista malai Kulfi by reducing the milk first and then added some home made mawa in it to give thickness,body and texture . Addition of saffron and pistachio enhance the flavor and taste. Do try this Malai kulfi once and you will surely love this .

You can also check these-

• Mango Kulfi
• Mango cream
• Lachcha Rabdi
• Punjabi Aloo Samosa
• Ghughni Matar Chaat
• Gulab ka sharbat

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Print Recipe

Malai kulfi

Kulfi- a frozen Indian milk dessert

Prep Time45 mins

Total Time45 mins

Course: Desserts/Sweets/Mithai, Home made, Kids Friendly

Cuisine: Indian

Keyword: kulfi, malai kulfi

Servings: 6 person

Author: Anjana Chaturvedi

Ingredients

• 1 liter Whole Milk / Doodh
• 6 tbsp Sugar / Chini
• 10 Pistachio / Pista
• 1/2 cup Khoya/Mawa/solidified milk
• 1/2 tsp Cardamom Powder / Elaichi Powder *
• pinch of Saffron / Kesar crushed
• 1 tsp Kewra water optional

Instructions

• Soak saffron in 1tbsp milk and keep aside
• Soak pistachio for few hours and then peel and slice them.(you can also dry grind them coarsely without soaking)
• In a wide and heavy bottom pan boil milk and let it simmer till it reduce to 3/4 in quantity.
• Now add grated mawa ,saffron, chopped pistachio and sugar and let it cook for 5 minutes.
• Meanwhile keep stirring to mix the mawa ,there should not be any lumps left.
• Now remove from the heat and add cardamom powder.
• Let it cool down at room temperature then add the kewra essence(or rose water)
• Now fill it in the kulfi moulds till 3/4 volume and keep in the freezer to set.
• When you want to serve then just wash the mould with tapid water or rub between your palms or just slide a butter knife around it.
• Serve immediately .