Malai Kulfi

Creamy Malai Kulfis!


Creamy Malai Kulfis!



  1. In a thick bottom saucepan heat milk. Mix cornflour with 4 tbsp milk.

  2. As the milk comes to a boil add lemon juice ( see notes) and then cornflour paste. Stir till thick and remove from heat.

  3. In another saucepan put sugar and stir and let melt. Switch off gas when comes to a boil and the sugar turn light golden with the heat of the pan. Do not let it darken/ caramelize too much, you dont want the burnt flavor here. This process is just to give kulfi a pale color.

  4. Then add the milk mixture to the pan with sugar. The sugar at this stage will solidify a bit but as you stir over heat it will melt.

  5. Stir once and then keep over heat. Add milk powder, stir and let sugar melt.

  6. Add glucose biscuit paste, mix once. Remove from heat.

  7. Let cool to room temperature.

  8. Add malai (cream) and churn/ blend once in mixer or hand blender.

  9. Pour into 6 small aluminium or plastic kulfi moulds. Keep in freezer compartment of refrigerator and freeze for 7 to 8 hours. When it is semi set you can insert icecream sticks if desired.

  10. To serve, unmould and serve.


Lemon juice is added only to give kulfis its characteristic slightly grainy texture and not to curdle it. So you may avoid adding it altogether.
Sugar is caramelized lightly to give the kulfis its authentic pale, cream color. It does not make much difference in its taste. So you may even add sugar directly to milk.
Glucose biscuit is added to give authentic taste of malai kulfis.

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Prathima Thotanthillaya