Malai Kulfi | Matka Kulfi » Dassana’s Veg Recipes

Malai kulfi recipe with step-by-step photographs and video – simple and scrumptious kesar pista malai kulfi recipe made with out condensed milk or mawa (khoya). Amidst the plethora of kulfis out there throughout India, a Malai Kulfi is likely one of the hottest ones.

Malai kulfi is likely one of the household favorites. Although I’ve posted some fast variations of kulfi, haven’t but shared the normal methodology of making ready kulfi.

In my teenagers, I used to organize fast model of Kulfi recipe made with khoya or condensed milk. Later I got here to know concerning the conventional methodology of making ready kulfi and sometimes I do use this methodology to make kulfi.

On this methodology, rabri is made with milk. Rabri is a creamy thick preparation after milk has been decreased to its one-third. The method is a gradual cooking simmering of milk with steady stirring.

Kulfi made this fashion with rabri tastes too good and you can’t examine it with the kulfi you get outdoors. The very best a part of this methodology is that you simply don’t want so as to add any thickening brokers like cornstarch and many others to the kulfi. However sure making ready kulfi this fashion does take a while and you need to be attentive whereas the milk is simmering. However the effort spent is definitely worth the outcomes.

This matka kulfi recipe is impressed from Jigg Kalra’s ebook – traditional cooking of Punjab, the place cream together with eggs have been added to rabri.

Being a vegetarian I’ve not used eggs. However the addition of cream was a intelligent one and I believed why not add cream in rabri and put together malai kulfi. Because the title suggests, Malai kulfi ought to have cream in it. At the least thats what I feel.

Within the rabri combination there’s not sufficient malai, so it does make a distinction when some extra recent cream is added. There’s a distinction within the style and texture from kulfi made solely with rabri and the kulfi made with a mix of rabri+cream.

The latter being extra wealthy in style in addition to having a creamier texture. That stated, on this recipe you’ll be able to add much less cream and even skip it altogether. Then you should have a easy plain kesar pista kulfi which additionally tastes good.

To make this matka kulfi extra wealthy, you can too add some khoya or mawa, which I’ve not added. Khoya also referred to as mawa is mainly decreased evaporated milk solids.

I’ve used amul whipping cream having 30% fats. It’s also possible to use amul recent cream or any low fats cream (25% to 35% fats). I’ve additionally added dry fruits, however you’ll be able to skip them.

Serve this Matka Kulfi as a dessert after meals. It’s also possible to use this kulfi to make a beautiful and delish falooda.

Step-by-Step Information

The right way to make Malai Kulfi

1. Firstly take 1 litre full fats milk in a sauce pan or pan or kadai. Use a heavy and huge pan or kadai, in order that milk doesn’t spill over and doesn’t burn from the underside.

2. On a low flame or low warmth, carry the milk to a boil. Do stir when the milk will get heated up, in order that it doesn’t burn from the underside.

3. Carry the milk to a boil.

4. Stir as soon as the milk involves a boil and add the malai (clotted cream) again to the milk.

5. Proceed to cook dinner milk on low flame until it reduces to ⅓ of its authentic quantity. Carry on stirring and take away the clotted cream (malai) which varieties on high of the milk and add it again to the milk.

6. Additionally carry on scraping the dried milk solids from the edges and add them again to the milk.

7. This fashion stirring typically, scale back the milk to ⅓. Do stir and scrape typically in order that the milk doesn’t get browned or burnt from the underside in addition to the edges.

For making dishes like rabri, its at all times higher to make use of a thick bottomed pan or heavy kadai.

8. The milk will thicken and there shall be some malai in it. Since I used to be utilizing an induction range high, it took me 25 minutes after the primary boil for the milk to cut back to ⅓ of its quantity.

It will possibly take much less or extra time, relying on the kind of range you’re utilizing. The time may additionally differ relying on the standard of the pan, depth of flame and high quality of milk.

Making malai kulfi

9. Preserve the flame to a low and add ⅓ cup sugar.

10. Stir in order that the sugar dissolves.

11. Then add ¼ teaspoon of cardamom powder.

12. Subsequent add a pinch of saffron strands.

13. Then add 2 tablespoons of chopped almonds or sliced almonds (badam).

14. Then add 2 to three tablespoons chopped pistachios or sliced pistachios (pista).

15. Then add 2 tablespoons of chopped cashews. If utilizing khoya or mawa, you’ll be able to add them at this step after including cashews. It’s also possible to add milk powder. Simply grate the mawa or khoya earlier than including.

16. Add ½ cup cream. You need to use low fats (25% to 35% fats) cream. It’s also possible to use malai which we get from milk as a substitute of cream.

17. Combine the cream very properly with the rabri combination.

18. On low warmth or low flame, simply gently carry to 1 boil. When the kulfi combination involves a boil, then swap off the range.

19. Add 2 teaspoons of rose water or kewra water. Combine very properly.

20. Cowl and let the combination cool at room temperature.

21. As soon as completed, pour the malai kulfi combination in kulfi moulds or popsicle moulds or kulhads or matka.

22. Cowl tightly with lids or aluminium foil. Freeze malai kulfi for 7 to eight hours or in a single day.

Serving malai kulfi

23. Earlier than serving, take the kulfi mould and simply heat it by shifting it between your palms.

24. With the again of a spoon, slid by the edges. If utilizing a kulhad or matka, then straight have the malai kulfi from it.

25. Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on high. The addition of finely chopped pistachios or almonds is non-compulsory and you may skip this step.

26. Serve malai kulfi instantly. It’s also possible to use this kulfi to make kulfi falooda or mango falooda.

Some extra ice cream recipes

Please you’ll want to charge the recipe within the recipe card or depart a remark beneath in case you have made it. For extra veetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

This Malai Kulfi submit from archives first printed in April 2017 has been up to date and republished on January 2023.