Recipe for Malai Kulfi
Recipe for Malai Kulfi
Kulfi is an Indian Ice-cream which gets it's unique flavour from the continuous boiling and thickening of Milk & from the distinct Flavour of Cardamom Powder. Kulfi, is a Famous Mumbai Street dessert and can be enjoyed at various street carts during Evening time.Some of the Most famous places to enjoy the Best of Kulfis in Mumbai, are at Girgaum and Juhu Chowpatty where you will find many stalls selling a variety of Flavoured Kulfis.Also, No Indian Wedding is complete without serving the Famous Kulfi for Dessert. Of course, these days, there are lavish Dessert counters that you’ll find at Weddings but Kulfis were always traditionally served at Indian Weddings.When we were kids, My Mum used to Prepare various Kulfis, Ice-creams, Casatas, etc. for our Birthdays for all the kids at the party. Also, we used to live in a place behind The Famous Kapoor Kulfi Factory. Kapoor Kulfi is a Company that supplies Kulfis to various Five Star Hotels in Mumbai and also to many stalls at Girgaum and Juhu Chowpatty. Every Thursday, being Dad’s day off work, we were treated to a block of Kulfi from the Factory. Thursday Nights, my brother Joel and I would eat our dinner super fast because we knew we would get money to go buy Kulfi! At Home, Since we all Love Kulfi with ‘Sev’(Vermicelli) we would always ask for Extra ‘Sev’.There came a stage, where the boy packing our Kulfi knew about the ‘Extra Sev’ and would pack it without even asking..hahaha!It’s been years since I last visited the Factory. But whenever I'm in Mumbai, I never miss my chance of enjoying my favourite Kulfis with Extra ‘Sev’ at the the Street Carts.Here in Dubai, we enjoy our share of Kulfi at the famous Kulfilicious outlet which is right opposite my residence! Haha! Wherever I go…Kulfi follows 😊Now since it’s the Lockdown, I decided to make my favourite Malai kulfi at Home with all the ingredients that I had available. Since I ran out of Milk but had half a carton of Whipping cream, I decided to give it a try. But I was not too Happy with the texture. It turned too creamy. And that is due to the Fat content in the cream. Lesson learnt, DO NOT use Cream. Stick with MILK ONLY! 😊
Servings 2 moulds
Ingredients
- 1.5 Cup Full Fat Milk
- 3 Tbspn Sugar
- ½ Tspn Cardamom Powder
- Some Mixed Assorted Nuts – chopped fine(Optional)
- ¼ Cup white Vermicelli or Falooda Sev if have access to it
- Water for Boiling the Vermicelli
Instructions
- In a Vessel, Add the Milk and Keep it on Medium High Flame and continuously keep stirringNote: Use only a Silicon Spatula or Wooden Spoon. Do Not use a Steel Spoon especially if your Vessel is an Aluminium or Non-Stick one. Using a Steel Spoon on Aluminium will release all the aluminium coating into the Milk and the Milk will turn black/grey. Using a Steel Spoon on Non-Stick will ruin the Non stick coating in your vessel
- Once the Milk is reduced to half its quantity, add the Sugar, Cardamom Powder and Assorted Nuts if using and continue stirring
- When you notice the Milk getting coated onto the Spoon/Spatula, turn off the flame and keep it aside to come down to room temperature. Note: Cooking time will be around 15 minutes. If you cook it until the milk turns very thick, the Kulfi will not form because of the Fat contentThe milk should be slightly runny. Also remember, once the Milk comes to room temperature, it will become thicker
- Once the Milk comes down to room temperature, Pour the milk into kulfi moulds or into a plate or tin Note: If you’re using Kulfi Moulds, you will need to Pierce Skewers or Ice Cream sticks into the centre of the moulds(through the milk) as soon as you pour the Milk into the moulds.
- Cover it with a Cling wrap or Aluminium foil on it and tuck it into the Freezer for 6-8 hours.Note: Do Not keep opening and checking if the Kulfi is getting formed. I know its very exciting but continuously opening the freezer may not allow the Kulfi to get formed well.
- After 6-8 hours, enjoy your Kulfi nice and chilled. At Home, we all Love eating Kulfi with Boiled Un-flavoured VermicelliNote: You can add various flavours of your choice like Rose, Pista, Saffron(kesar), Chocolate, Mango, etc. into your Kulfi.
For boiling the Vermicelli/Falooda Sev
- In a small vessel, add water and once it begins to boil, addthe Vermicelli into it. Once it is done, drain off all the excess water
- Transfer the vermicelli into a bowl and fill it with either cold or room temperature water so that the vermicelli doesn’t get further cooked with it’s own heat and steam. Keep it aside
