This malai kulfi recipe is a Sanjeev Kapoors exclusive recipe. Kulfi is already a bundle of joy to every kid as well as the young ones. Even our elders like to have it during a hot day.
You cannot take your whole family out every time to get them these kulfis so why no to make them at home in a well hygienic environment. It is a perfect substitute for ice cream and even healthier than that. I highly recommend kulfi to all ice cream lovers.
It is one of the most loved Indian desserts and is fragrant and delicately frozen at the same time. Its creamy texture is all that we need. The process to make this kulfi requires some patience and you will get this creaminess while sitting at home.
The Sanjeev Kapoor recipe includes khoya that is the base of our malai kulfi. you can make it at home and even can also get it ready-made from the market. You can also use heavy cream in the ingredients.
INGREDIENTS
- 5 cups milk
- 1/4 cup sugar
- 3/4 cup khoya/mawa, grated
- 1/2 tbsp green cardamom powder
- 12-15 almonds chopped
- 15-20 pistachios chopped
Method To make yummy Malai Kulfi
- Take a deep nonstick pan and cook it until it is reduced a little in volume.
- After cooking, remove the milk from heat.
- In the next step, add sugar to this milk and mix khoya in it.
- Add green cardamom powder, crushed almonds, and pistachios and mix well.
- After a good mix, grab kulfi cones to you and fill in the milk mixture in these kulfi cones. Also, make sure to cover them.
- Keep them in the refrigerator or a deep freezer for about 4-6 hours and wait until they are well settled.
- Uncover and unmould and serve immediately.
FAQs?
What should be the texture of malai kulfi?
Well, kulfi has a smooth creamy texture and also has grains on its surface. Also, the nuts that were crushed before adding to the mixture give it a pleasant look. It can also be served with falooda.
Why should we add salt in Malai Kulfi?
The salt added in making this kulfi gives a nice taste to your kulfi and also helps it to freeze properly or to get colder.
Malai Kulfi Recipe Sanjeev Kapoor
Ingredients
- 5 cups milk
- 1/4 cup sugar
- 3/4 cup khoya/mawa grated
- 1/2 tbsp green cardamom powder
- 12-15 almonds chopped
- 15-20 pistachios chopped
Instructions
- Take a deep nonstick pan and cook it until it is reduced a little in volume.
- After cooking, remove the milk from heat.
- In the next step, add sugar to this milk and mix khoya in it.
- Add green cardamom powder, crushed almonds, and pistachios and mix well.
- After a good mix, grab kulfi cones to you and fill in the milk mixture in these kulfi cones. Also, make sure to cover them.
- Keep them in the refrigerator or a deep freezer for about 4-6 hours and wait until they are well settled.
- Uncover and unmould and serve immediately.
