Malai/ Cream Kulfi ( Indian Ice-cream)

 Ingredients

 

1 liter full fat milk or 4 cups milk

⅓ cup sugar or 70 grams sugar

 ¼ tsp cardamon powder 

1 pinch saffron (kesar)

10 almonds – chopped or 2 tablespoons chopped almonds

12 to 14 pistachios or 2 to 3 tablespoons chopped pistachios

10 cashews – chopped or 2 tablespoons chopped cashews

½ cup whipping cream – 30% to 50% fat or low fat cream (25% fat) *

2 tsp rose water or kewra water

some finely chopped pistachios or almonds, for garnish – optional

 

 

*  For a healthier substitute for whipping cream, consider using full-fat coconut cream, combination of milk and olive oil or Greek yogurt blended with milk. These options offer a creamy texture similar to whipping cream while being lower in calories and fat.                                                                                    

 

 Preparations

To make rabri

 On a low flame heat 1 litre full fat milk in a large and heavy sauce pan or pan or kadai, bring the milk to a boil. Do stir when the milk gets heated up, so that it does not burn from the bottom.

Stir once the milk comes to a boil and add the malai (clotted cream) back to the milk.

 Continue to cook milk on low flame till it reduces to ⅓ of its original volume.

 Keep on stirring and remove the clotted cream (malai) which forms on top of the milk and add it back to the milk.

 Also keep on scraping the dried milk solids from the sides and add them back to the milk.

 This way stirring often, reduce the milk to ⅓ of its original volume. 

 Do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides. 

 

 

To make Kulfi

 

Keep the flame to a low and add ⅓ cup sugar.

 Stir so that the sugar dissolves.

 Then add ¼ tsp cardamom powder and a pinch of saffron strands.

 Then add chopped almonds, pista, cashews, reserving few pieces to garnish

Add ½ cup cream. You can use low fat (25% to 35% fat) cream.

 Mix the cream very well with the rabri mixture.

 On a low heat or low flame, just gently bring to one boil. When the kulfi mixture comes to a boil, then switch off the stove.

 Add 2 tsp rose water or kewra water. Mix very well.

 Cover and let the mixture cool at room temperature.

 Once done, pour the malai kulfi mixture in kulfi moulds or popsicle moulds or kulhads or matka.

 Cover tightly with lids or aluminum foil. Freeze malai kulfi for 7 to 8 hours or overnight. Serving Kulfi Before serving malai kulfi, take the kulfi mould and just warm it by moving it between your palms. With the back of a spoon, slid through the sides. If used a kulhad or matka, then directly have the malai kufli from it. Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on top. Serve malai kulfi immediately.

 

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