Malai Kulfi

Ingredients

• 1 litrewhole milk
• 80 ml (⅓ cup)double cream
• 45 ml (3 tablespoons)crumbled khoya (dried milk solids)
• 15 ml (1 tablespoon), optionaldried milk powder
• 30 ml (2 tablespoons)finely chopped nuts, such as cashews, almonds and pistachios
• 75 ml (5 tablespoons), or to tastesugar
• 6–7 pods, skins removed and seeds crushedgreen cardamom

Instructions

1. 1

   Heat the milk

   Pour the whole milk into a heavy-based pan and set it over medium-high heat.

2. 2

   Add the cream

   After about 5 minutes, once the milk has warmed slightly, stir in the double cream.

3. 3

   Bring to boil

   Bring the mixture to a boil, then lower the heat to medium.

4. 4

   Simmer the milk

   Simmer for about 30 minutes, stirring from time to time so the milk does not catch on the bottom of the pan.

5. 5

   Mix in khoya

   When the milk looks quite thick, add the crumbled khoya and stir until it dissolves, which should take 5–7 minutes.

6. 6

   Dissolve the sugar

   Stir in the sugar until it has dissolved.

7. 7

   Add the nuts

   Mix in the crushed nuts. Crushing them with a pestle and mortar gives the kulfi a pleasing, coarse texture.

8. 8

   Finish simmering

   If using, stir in the milk powder and simmer for a further 5 minutes. The milk should be very thick after about 50 minutes of cooking in total; it will thicken further as it cools.

9. 9

   Add cardamom

   Take the pan off the heat, add the crushed cardamom seeds and mix well.

10. 10

    Cool completely

    Leave the mixture to cool completely.

11. 11

    Freeze the kulfi

    Pour the cooled mixture into kulfi moulds or another container and cover. Freeze until completely set, about 6–8 hours.

12. 12

    Unmould and serve

    Hold the mould under warm running water for 30–45 seconds, then tap it on a plate to release the kulfi.

What is malai kulfi?

Kulfi is a traditional Indian frozen dessert, often flavoured with cardamom, nuts and reduced milk. Unlike churned ice cream, it is frozen in moulds without being whipped, giving it a dense, creamy texture.

This version builds its richness by simmering milk and cream, then adding khoya for concentrated milky flavour. Nuts bring a little crunch, while cardamom adds a warm, fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 7g protein, 22g carbs, 14g fat.

Milk, cream and khoya provide most of the protein and fat, while the sugar supplies much of the carbohydrate; the nuts add some fat and a little protein. Serve a kulfi alongside fresh fruit for a simple contrast in texture and flavour.

The milk and khoya

Slow reduction: Simmering the milk gently concentrates it and gives the kulfi its characteristic body. Stir regularly, paying attention to the base and corners of the pan.

Khoya: Crumble it into the thickened milk and keep stirring until no lumps remain. Optional milk powder adds another layer of dairy richness.

Getting the texture right

Nuts: Crush them coarsely rather than grinding them to a fine powder. That leaves small pieces to contrast with the smooth frozen mixture.

Thickness: The mixture should look noticeably thick before it comes off the heat, and it will become thicker as it cools. A thin mixture can make the finished kulfi less creamy and dense.

Cardamom and sweetness

Freshly crushed cardamom: Remove the green pod skins and crush the seeds shortly before adding them. Stir them in after taking the pan off the heat to keep their aroma bright.

Sugar: Add it only after the khoya has dissolved, then taste and adjust to suit your preference. Remember that the mixture will be served frozen.

Cooling and freezing

Cool first: Let the mixture cool completely before pouring it into moulds. This gives the recipe a clear transition from cooking to freezing and avoids freezing it while still warm.

Allow 6–8 hours: Freeze the covered moulds until fully set. If the kulfi sticks, warm the outside of the mould under running water for 30–45 seconds before tapping it onto a plate.

How to serve it

Serve the kulfi straight after unmoulding, while it is still firm and cold. It works well on its own as a small dessert or alongside fresh fruit.

For a neat finish, tap the warmed mould gently rather than pulling at the kulfi. This helps it release without breaking.

Recipe notes & tips

• Use a heavy-based pan to help the milk heat evenly.
• Stir regularly during simmering, especially across the bottom of the pan.
• Crush the nuts coarsely for more texture in each bite.
• Let the mixture cool completely before filling the moulds.
• Warm the mould briefly under running water to help release the frozen kulfi.

Variations

• Pistachio focus: Use pistachios for all the nuts for a distinct nutty flavour.
• Almond version: Use chopped almonds in place of the mixed nuts.
• Cashew version: Choose cashews for a softer, buttery crunch.
• More cardamom: Add extra crushed cardamom seeds for a stronger aromatic note.
• Sweeter kulfi: Adjust the sugar to taste while the mixture is still warm.

Common mistakes to avoid

• Milk catching on the pan: Stir frequently and scrape the base as the mixture simmers.
• Lumpy khoya: Crumble it before adding, then keep mixing until it dissolves.
• Overground nuts: Leave them coarse so the frozen kulfi retains some crunch.
• Filling while warm: Cool the mixture completely before pouring it into the moulds.
• Stuck kulfi: Run warm water over the outside of the mould for 30–45 seconds before tapping it out.

How to store

Keep the kulfi covered in its moulds or in a freezer-safe container and freeze until needed. It is best served frozen; allow it to soften only briefly while unmoulding rather than reheating it.

Frequently asked questions