Malai Kulfi

Name: Malai Kulfi
Total time: 5400 s
Yield: 3 people
Cuisine: Indian
Ingredients: 250gram Mawa -; 4 Cardamom; 1 litre Flower cream milk-; 1/2 cup(80-90) grams Powdered sugar -; 8 -10 Cashew -; 10-12 Pistachio -

Rachna Gallani @rachnagallani

The dessert likely originated in the Mughal Empire in the 16th century. The mixture of dense evaporated milk was already popular in the sweet dishes in the Indian subcontinent.

Rachna Gallani @rachnagallani

The dessert likely originated in the Mughal Empire in the 16th century. The mixture of dense evaporated milk was already popular in the sweet dishes in the Indian subcontinent.

Saved

Ingredients

1 hr 30 min

3 people

250gramMawa -
4Cardamom
1 litreFlower cream milk-
1/2 cup(80-90) gramsPowdered sugar -
8 -10Cashew -
10-12Pistachio -

Saved

Steps

1 hr 30 min

1

First, put the milk in a heavy bottomed vessel to heat it, and let the milk boil. Cut cashews into small pieces and prepare them. Cut the pistachios into thin pieces. Peel small cardamom and make coarse powder.
2

After the milk starts to boil, keep stirring the milk every 1-2 minutes by moving the spoon to the bottom of the vessel, until it thickens and cook until the milk remains half, add chopped cashews and pistachios after half of the milk. Mix, let the milk thicken, add cardamom powder and powdered sugar, mix and boil the milk for 1-2 minutes.
3

When the kulfi freezes, take it out of the fridge and serve the cold kulfi within 10 minutes and eat it.
Remove the milk from the gas and keep the milk to cool down. After the milk cools down, put it in a container, cover it and keep it in the fridge to freeze for 6-8 hours.