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Zubda Malik
By Zubda Malik

MALAI KULFI

13 steps
Cook:1h 20min
This creamiest Malai Kulfi is slow but rewarding process of simmering milk till less than quantity remaining. The addof condensed milk and khoya thickened the milk further to form the perfect aromatic and irresistible kulfi. Cardamom and saffron accompanies the flavours.
Updated at: Thu, 17 Aug 2023 08:47:59 GMT

Nutrition balance score

Unbalanced
Glycemic Index
49
Low
Glycemic Load
38
High

Nutrition per serving

Calories719.5 kcal (36%)
Total Fat34.1 g (49%)
Carbs78.3 g (30%)
Sugars74.4 g (83%)
Protein31.8 g (64%)
Sodium375.4 mg (19%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Take any heavy bottom pan. Pour milk into it.
Step 2
Bring to boil , stir occasionally. Then reduce the heat to low. Let the milk simmer until reduces around 1/2 litres of milk. Add cardamom pods. Again once reduces around 1 litres of milk from 3 litres add condensed milk.
Step 3
Take 2 tbsp from this warm rabri milk and add saffron strands. Pour saffron milk in rabri.
Step 4
When half of milk reduces, combine 1/4 cup of cold milk with cornflour and powdered milk. Pour into rabri and stir continuously.
Step 5
At this point, once 1 litres of milk remaining, scrapes the side of pot and mix in rabri. Turn off the heat and add chopped nuts. I used almonds and pistachios.
Step 6
I divide Rabri into 2 parts:1 for falooda and 1 for kulfi.
Step 7
Add Khoya (recipe of khoya already on my YouTube channel) on the very low heat and mix well. As soon as khoya mixes, remove from the heat.
Step 8
The kulfi mixture is ready to set. Let it cool for 10 minutes.
Step 9
Pour the kulfi mixture into kulfi moulds and freeze for 2 hours.
Step 10
Take out , add wooden Popsicle stick and add pistachios / almonds.
Step 11
freeze again for 8 hours.
Step 12
Place kulfi mould in water 15 seconds and take out kulfi easily.
Step 13
finally, garnish the malai kulfi with few chopped nuts , dried rose and enjoy.
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