Malai Kulfi Recipe - Creamy Malai Kulfi - Easy Malai Kulfi At Home - Summer Special - With Anushruti

Ingredients: (This quantity gave me 12 medium sized kulfis and 5 small ones with little bowls.) -

2 liters (8 cups) milk (preferably full cream - 1 can condensed milk - 1 cup of milk powder - 4 tbsp sugar (optional-use only if you want it a little more sweet)

- 1/4 nutmeg powdered

- 10 to 12 cardamom pods, powdered

- saffron (optional)

- pistachios, crushed (for garnishing)

Method:

- In a heavy-bottomed pot or pan, mix in the milk, condensed milk, and milk powder and cook on medium heat until the milk comes to a rolling boil, about 15 minutes.

- Once the milk comes to a boil cook on low heat for about 25 to 30 minutes, stirring in between to prevent sticking, until the mixture thickens and caramelizes and gets that lovely kulfi flavour.

- In a small bowl pour a ladle of the mixture and mix in the cardamom and nutmeg and make a smooth paste.

- Stir in the paste into the kulfi mixture. If used directly the cardamom forms lumps which makes it difficult to disintegrate into a homogeneous mixture.

- Allow to cool and pour into kulfi moulds. If you do not have kulfi moulds, pour into shot glasses and when the mixture is half frozen, about 30 minutes, insert a stick into it. Chill overnight or for 6 to 8 hours.