Creamy and Rich Pakistani Malai Kulfi is an unparalleled treat, truly a gem. This exceptional recipe boasts an impeccable balance, utilizing only a handful of ingredients. Within this enlightening blogpost, every intricate detail will be expounded upon, revealing the precise steps required to recreate a flawless rendition of Malai Kulfi akin to those savored in Pakistan.
TABLE OF CONTENTS
- What is Malai Kulfi?
- Video
- Difference between regular ice cream and Kulfi?
- FAQ
- What does Kulfi taste like?
- Ingredients
- How to make Malai Kulfi?
- Tips
- The Malai Kulfi Recipe
WHAT IS MALAI KULFI?
Creamy and Rich Pakistani Malai Kulfi, a delightful milk-based ice cream originating from Pakistan and North India, is a true indulgence. The process involves simmering milk until it thickens, and then adding condensed milk and other ingredients for added creaminess. The secret lies in the constant stirring throughout the cooking process.
While there are variations that incorporate breadcrumbs or skip the stovetop, they simply can't replicate the authentic essence of the original recipe. Once you experience the richness and unmatched flavor of this genuine Pakistani dessert, you'll find it impossible to settle for anything less.
video
DIFFERENCE BETWEEN REGULAR ICE CREAM AND KULFI?
The primary distinction lies in the preparation method between Kulfi and regular ice cream. With ice cream, the process involves churning to incorporate air and achieve a lighter texture. In contrast, Kulfi entails simmering and reducing the milk, utilizing thickening agents like corn starch, heavy whipping cream, and condensed milk to attain a denser consistency.
FAQ
No, Khoya contributes texture, taste, and thickness to the Kulfi.
To attain the utmost quality in terms of texture, consistency, and flavor, it is highly recommended to freeze the Malai Kulfi overnight or even for an extended duration.
WHAT DOES KULFI TASTE LIKE?
The unparalleled taste experience of Kulfi is characterized by its luxurious creaminess, silky texture, and indulgent richness. This remarkable flavor profile is achieved through the inclusion of khoya, a smooth and milky dairy component that imparts a velvety consistency. The subtle infusion of green cardamom adds a delightful hint of aromatic sophistication, while the addition of sugar perfectly balances the flavors, resulting in a truly exquisite culinary delight.
INGREDIENTS
- Whole milk- To ensure the utmost authenticity and desired outcome of the recipe, it is imperative to acquire whole milk without compromise. Substituting with 2% or low-fat milk is strictly discouraged, as it will not yield the same results.
- Khoya- Plays a vital role in enhancing the texture, flavor, and thickening of the Kulfi.
- Cardamom Powder- Finds its ubiquitous presence in nearly every Pakistani dessert, contributing its distinctive essence and flavor.se this ingredient in almost every desi dessert.
- Corn Starch- Alternatively referred to as corn flour in various regions, serves a crucial purpose in the realm of Kulfi-making. Its inclusion aids in achieving the desired thickness and consistency of the delightful frozen dessert.
- Heavy Whipping Cream- The addition of heavy whipping cream plays a pivotal role in enhancing the thickness of the Kulfi, contributing to its luxurious texture and richness.
- Sugar- It is imperative to note that substituting Stevia or Splenda in this recipe is not advisable, as it may significantly impact the final outcome and compromise the intended taste and quality.
- Evaporated Milk- The incorporation of evaporated milk serves a dual purpose in enhancing the Kulfi. It not only contributes to the rich color of the dessert but also imparts a delightful taste, further elevating the overall flavor profile.
- Condense milk- Plays a multifaceted role in elevating the taste, color, and texture of the Kulfi. Its inclusion adds a luscious sweetness to the dessert while enhancing its overall flavor profile. Additionally, condensed milk contributes to the desirable color and contributes to the creamy texture that makes Kulfi so indulgent.
HOW TO MAKE MALAI KULFI?
Add whole milk and bring to a boil.
Next add in heavy whipping cream, green cardamom powder, evaporated milk, and sweetened condensed milk.
Mix well and once it reduces down add in the cornstarch mixture.
Now let it cook.
Smooth out the mixture with a hand blender.
Take out in mold and freeze overnight.
TIPS
- It's very important not to subtitute any ingredients and there quantities in this recipe.
- It's important that you cook on medium-low and always use a tawa.
- Always stirring.
- Reduced down the ingredients according to the recipe.
- Don't forget to take out any lumps in the cornstarch mixture.
Let's Make Malai Kulfi!!!
Malai Kulfi
Equipment
- hand blender
- freezer
Ingredients
- 12 cups whole milk
- 375 grams khoya
- 1 tsp green cardamom powder
- 3 tsp cornstarch
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 can evaporated milk
- 2 cans sweetened condensed milk
Instructions
- Place a tawa on the stove. Now place a large pot on top of the tawa.
- Turn the stove to medium-low heat.
- Add whole milk, and let it come to a boil.
- After it comes to a boil, then take out ⅓ cup of milk and mix in the cornstarch.
- Mix it really well, until it's lump-free.
- Next mix it well with some evaporated milk.
- Mix it well with some sweetened condensed milk.
- Now mix it well with heavy whipping cream.
- Mix it well with khoya.
- Next now add green cardamom powder.
- Now cook it down for 1 hour or REDUCED by ⅓ of the whole pot. This process will take about 1 hour. Stir constantly. (you will have ⅔ of the pot remaining)
- Add the cornstarch mixture and mix it well for 15-20 minutes.
- The milk should reduce more in those 15-20 minutes. Remember stirring constantly.
- Mix with the hand blender to smooth out the texture or any lumps from the khoya and cornstarch.
- Take out in an ice cream molds, baking loaf pan, or pyrex loaf dish.
- Seal it with an air-tight lid or air-tight it with a cling wrap and freeze it overnight or 8 hours.
- Enjoy!
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