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Malai Kulfi Simple and Easy Recipe at Home

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Malai Kulfi Simple and Easy Recipe at Home

Author: Pragyan

Recipe Type: Dessert

Cuisine: Indian

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Serves: 2-3


Kulfi Recipe – We can prepare Kulfi at home with Evaporated Milk called Khoya or Khoa and Dry Fruits


Ingredients: Take 750ml full fat milk. For convenience in measuring, please measure the milk using 250 ml cup.


  • 75 to 80 grams mawa/khoya/evaporated milk, about 3.5 to 4 tbsp
  • 2 tbsp to 3 tbsp organic unrefined cane sugar or regular sugar, adjust as required – i added 3 tbsp of unrefined cane sugar
  • 1.5 tbsp rice flour or 1 tbsp corn flour
  • 3 tbsp milk to dissolve the rice flour or corn flour
  • 20 shelled unsalted pistachios
  • 20 almonds
  • 4 cardamoms, powdered in a mortar-pestle
  • 1 tsp kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
  • 2 pinch of saffron, crushed

how to make the recipe:

1.     Take a wide thick pan (kadai) and heat the milk on low flame or sim. Keep stirring the milk for every minute so that the milk does not get stuck to the bottom. Heat on low flame for at least about 18 to 20 minutes. You can notice the quantity of milk will reduce to almost half and it will be thick.

2.     Grate the khoya or crumble it very well. keep aside. Grind the pistachios and almonds to powder in semi fine consistency using a dry grinder or in a mortar-pestle. keep both of them aside.

3.     crush the cardamom pods in a mortar-pestle and powder finely. discard the husks.

4.     dissolve the rice flour or corn starch in 3 tbsp milk. mix very well. keep aside.

5.     after 18 to 20 mins, add the sugar and stir.

6.     let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or corn starch paste.

7.     keep on stirring after adding the paste, so that no lumps are formed.

8.     the whole mixture has to be lump free, so keep on stirring.

9.     after 4 to 5 mins, when the mixture has thickened, add the mawa/khoya, powdered almonds and pistachios along with cardamom powder.

10. stir very well and just simmer for a minute or two on a low flame. keep on stirring so that the khoya/evaporated milk is distributed evenly.

11. switch off the flame.

12. add the kewra (pandanus or screwpine) water or rose water and crushed saffron.

13. let the kulfi mixture cool.

14. then pour the kulfi mixture in kulfi moulds or in serving bowls or in a tray.

15. freeze the kulfi.

16. once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses.


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