Authentic Creamy Kesar Malai KulfiVeg
Indulge in the rich, creamy goodness of authentic Kesar Malai Kulfi. This traditional Indian frozen dessert is made with high-fat milk, aromatic saffron, crushed cardamom, and a delightful mix of almonds and pistachios. With this simple one-pot method, you can achieve that signature dense, melt-in-your-mouth texture right in your own kitchen. Perfect for any celebration or as a sweet treat, this timeless delight is sure to impress everyone with its deep, luxurious flavor.
Ingredients
1 Full-Fat Milk
1 cup Heavy Cream
1 cup Condensed Milk
Unsweetened milk powder (1/2 cup )
Granulated white sugar ( 1/4 cup )
few Saffron Strands
6 Cardamom Seeds
1 tbsp Almonds
1 tbsp Pistachio
Instructions
1
Add the saffron strands to the milk mixture. Using a mortar and pestle, crush the cardamom pods to extract the seeds, grind them into a powder, and add them to the pot.
2
Using the same mortar and pestle, crush the almonds and pistachios into small pieces. Add these to the pot and give the mixture a final stir.
3
Place the pot on the stove over medium heat and bring the milk to a boil. Once boiling, lower the heat and simmer, stirring continuously to prevent it from burning at the bottom. As the milk thickens, use a spatula to scrape down the cream that collects on the sides of the pot and mix it back into the liquid. Continue this process for about 45 minutes to an hour until the mixture reaches a thick, creamy consistency.
4
Remove the pot from the heat and allow the mixture to cool completely. Note that it will thicken further as it cools.
5
Once cooled, give the mixture a quick stir and pour it into kulfi molds. Cover the tops of the molds with small squares of aluminum foil, pressing them down securely to seal. If desired, secure the foil with elastic bands.
6
Poke a hole in the center of the foil and insert a popsicle stick into each mold. Place the molds into an ice cube tray or directly into the freezer. Freeze for at least 5 hours until completely set.
7
Remove the foil covers. To unmold, dip the molds briefly into a glass of tap water to take off the chill, then rub the molds between your palms to help release the kulfi. Carefully pull the sticks to remove them from the molds. Garnish with additional chopped almonds, pistachios, and edible rose petals before serving.
