Malai Kesar Kulfi Recipe: Well…What should I say about today’s dish….Sone has been after me since the time I mentioned to her about this very dish. :-P Actually this recipe is forte of my mom-in-law. It’s been two years since my marriage and finally, now I have the courage to claim it as my own :-P…. :) Every time we would have guests at our place, I can remember each one of them calling dibs on this very dish in multiple servings. Soon it became difficult to please all of them with their growing demand.
Brace yourself as I let out this great family secret recipe. :)
They say that there are two kinds of people in this world; those who deserve the credit and those who get it. But to give what’s due to the rightful person; I, Roohi Gupta, am writing this article under the name and on behalf of my mom-in-law.
Makes: 15-16 Kulfis Cooking time: 90 mins
Ingredients of Malai Kesar Kulfi :
- 2 liters full cream milk
- 1/2 tin of condensed milk
- ¾ tsp cornflour
- 5 tbsp sugar
- 7-8 strands of saffron
- ¼ tsp cardamom powder
Take a heavy bottomed pan. Pour milk (direct from the packets) into it and put it on high flame.
Add saffron and cardamom powder to it.
Let the milk come to a boil. Then reduce the flame to medium.
Keep stirring the milk. It should not stick to the bottom of the vessel. Continue boiling and stirring till the quantity of milk reduces to half. It will take around 30 mins. Now add sugar and mix.
After 5 mins, add cornflour mixture i.e. in 1 cup of milk, add corn flour. Mix well, there should be no lumps.
Keep stirring while adding this cornflour mixture for 10 mins. The milk will start getting thicker after adding cornflour.
Turn off the flame. Then add condensed milk.
Stir for another 5 mins.
Let the mixture cool down completely to room temperature.
Fill in this mixture to your favorite ice-cream moulds. You can also freeze it in a rectangular/square box and cut into any desired shape later.
Freeze the moulds overnight.
Serving Suggestion of Malai Kesar Kulfi :
While taking out kulfi from the mould, run the mould under normal water. This will ensure that it slides out smoothly.
You can either serve as it is or cut it to 3-4 pieces and garnish with falooda and fresh mango slices.
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