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# Malai Kulfi Recipe
| | |
| ----------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 1 hr |
| **Freezing Time** | 8 hr |
| **Total time** | 9 hr 10 min |
| **Serves** | 9 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 248 kcal |
| Carbohydrates | 20 g |
| Protein | 6 g |
| Fat | 17 g |
| Saturated fat | 9 g |
| Cholesterol | 51 mg |
| Sodium | 69 mg |
| Potassium | 276 mg |
| Fiber | 1 g |
| Sugar | 18 g |
| Vitamin A | 551 IU |
| Vitamin C | 2 mg |
| Calcium | 171 mg |
| Iron | 1 mg |
## Ingredients
### for kulfi:
* 2 litre milk
* ¼ tsp saffron / kesar
* ½ cup sugar
* ½ tsp cardamom powder
* 2 tbsp cashew *(chopped)*
* 2 tbsp almonds *(chopped)*
* 2 tbsp pistachios *(chopped)*
### for instant mawa:
* 1 cup cream
* ½ cup milk
* 1 cup milk powder *(unsweetened)*
## Instructions
### how to make instant mawa or khova using milk powder:
1. firstly, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder.
2. stir and mix well making sure there are no lumps.
3. continue to cook on low flame without burning.
4. keep stirring until the mixture thickens and separates from the pan.
5. instant mawa is ready, you can use immediately or refrigerate and use up to a week.
### how to make homemade kulfi using milk:
1. firstly, in a large kadai heat 2-litre milk, ¼ tsp saffron.
2. stir and get the milk to a boil, without burning.
3. continue to cook on low flame until the milk thickens.
4. now simmer for 15 minutes or until the milk reduces to a quarter.
5. after the milk thickens add prepared mawa and mix well.
6. also, add ½ cup sugar and cook for 2 minutes on low flame.
7. now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios.
8. mix well and the kulfi mixture is ready to set.
9. pour the kulfi mixture into kulfi moulds. if you do not have moulds, you can pour until matka or glass cups.
10. cover and freeze for 8 hours or until sets completely.
11. after 8 hours, the kulfi has set completely and is ready to serve.
12. finally, garnish the malai kulfi with few chopped pistachios and enjoy.
## How to make instant mawa or khova using milk powder
firstly, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder.
stir and mix well making sure there are no lumps.
continue to cook on low flame without burning.
keep stirring until the mixture thickens and separates from the pan. instant mawa is ready, you can use immediately or refrigerate and use up to a week.
## How to make homemade kulfi using milk
firstly, in a large kadai heat 2-litre milk, ¼ tsp saffron.
stir and get the milk to a boil, without burning.
continue to cook on low flame until the milk thickens.
now simmer for 15 minutes or until the milk reduces to a quarter.
after the milk thickens add prepared mawa and mix well.
also, add ½ cup sugar and cook for 2 minutes on low flame.
now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios.
mix well and the kulfi mixture is ready to set.
pour the kulfi mixture into kulfi moulds. if you do not have moulds, you can pour until matka or glass cups.
cover and freeze for 8 hours or until sets completely.
after 8 hours, the kulfi has set completely and is ready to serve.
finally, garnish the **malai kulfi** with few chopped pistachios and enjoy.
## Video
## Notes
* firstly, make sure to add a generous amount of kesar as it adds flavour and colour to kulfi.
* also, you can use store-bought mawa in place of preparing the instant mawa in house.
* additionally, cook on low to medium flame to prevent burning.
* finally, **malai kulfi recipe** tastes great when prepared creamy and rich.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/malai-kulfi-recipe-malai-kulfi-ice-cream/](https://hebbarskitchen.com/malai-kulfi-recipe-malai-kulfi-ice-cream/)
