Easiest recipe for Malai and Kesar Pista Kulfi

Delicious Malai Kulfi and Kesar Pista Kulfi

Presenting a summer special, Kulfi, in two flavours: Malai Kulfi and Kesar Pista Kulfi. Read on to discover a quicker and smarter way of making kulfis. No more simmering milk for what seems like ages, and stirring it patiently all along. Learn an easier and quicker recipe for making delicious Malai Kulfi and Kesar Pista Kulfi at home. And then make these refreshing summertime treats for your family.

Ingredients

For Malai Kulfi:

½ litre (2 cups) + ½ cup full cream milk

4 tbsp milk powder

6 tbsp sugar

1 ½ tbsp whole wheat flour

½ tsp ground cardamom

1 ½ tbsp finely chopped almonds

Chopped almonds for garnish

For Kesar Pista Kulfi:

½ litre (2 cups) + ½ cup full cream milk

4 tbsp milk powder

6 tbsp sugar

2 tbsp rice flour

A pinch of saffron (kesar)

½ tsp ground cardamom

1 ½ tbsp finely chopped pistachios

Chopped pistachios for garnish

Procedure

For Malai Kulfi:

1. Make a smooth slurry with the wheat flour and ¼ cup milk.
2. Make a smooth slurry with the milk powder and ¼ cup milk.
3. Start heating the rest of the milk on medium heat in a non-stick pan or any thick-walled vessel.
4. Mix in the ground cardamom and the milk powder slurry. Bring the milk to a boil and then stir in the sugar. When the milk starts boiling again, lower the heat. Let the milk simmer for 5 minutes.
5. Now stir in the wheat flour slurry and with the heat still on low and with constant stirring continue heating the kulfi mix till it comes to a boil and starts thickening. After around 3 minutes, the mix will be thick enough to coat the back of a spoon or spatula.
6. Mix in the chopped almonds, and continue heating the mix for another minute before turning off the heat.
7. Cover the malai kulfi mix and give it a gentle stir now and then till it cools to room temperature. (Around 40 minutes.)
8. Whisk the mix and pour into kulfi moulds with lids, small glasses, or paper cups till just around a ¼ inch from the top of these. You could also use steel or plastic containers with well-fitting lids. Cover the mouth of the glasses or paper cups with aluminium foil.
9. Freeze the kulfi for around 7 to 8 hours or overnight.
10. Take the kulfi moulds/containers out of the freezer. Place the moulds in room temperature water for around 30 seconds, and then de-mould them. The kulfi in the glasses or paper cups can be eaten right out of them with a spoon. For larger containers, you could serve the kulfi using an ice cream scoop. Garnish the kulfi with sliced or chopped almonds.

For Kesar Pista Kulfi:

1. Make a smooth slurry with the rice flour and ¼ cup milk.
2. Make a smooth slurry with the milk powder and ¼ cup milk.
3. Soak the saffron in 2 tsp of water.
4. Start heating the rest of the milk on medium heat in a non-stick pan or any thick-walled vessel.
5. Mix in the ground cardamom and the milk powder slurry. Bring the milk to a boil and then stir in the sugar. When the milk starts boiling again, lower the heat. Let the milk simmer for 5 minutes. Add in the saffron. Stir well.
6. Now stir in the rice flour slurry and with the heat still on low and with constant stirring continue heating the kulfi mix till it comes to a boil and starts thickening. After around 3 minutes, the mix will be thick enough to coat the back of a spoon or spatula.
7. Mix in the chopped pistachios, and continue heating the mix for another minute before turning off the heat.
8. Cover the kesar pista kulfi mix and give it a gentle stir now and then till it cools to room temperature. (Around 40 minutes.)
9. Whisk the mix and pour into kulfi moulds with lids, small glasses, or paper cups till just around a ¼ inch from the top of these. You could also use steel or plastic containers with well-fitting lids. Cover the mouth of the glasses or paper cups with aluminium foil.
10. Freeze the kulfi for around 7 to 8 hours or overnight.
11. Take the kulfi moulds/containers out of the freezer. Place the moulds in room temperature water for around 30 seconds, and then de-mould them. The kulfi in the glasses or paper cups can be eaten right out of them with a spoon. For larger containers, you could serve the kulfi using an ice cream scoop. Garnish the kulfi with sliced or chopped almonds.

Enjoy!