Malai Kulfi

RecipenKitchen Recipe 1 h 15 min · Serves 6 · Pakistani

Why make it Dense, creamy frozen dessert made by slowly reducing milk with cardamom, pistachios and almonds. It needs no ice cream machine and sets in simple moulds.

You’ll need

Serves 6 1.5 l full-cream milk 200 ml fresh cream (or tinned cream), chilled 5 tbsp sugar, or to taste 3 tbsp milk powder 1 tbsp cornflour, mixed with 3 tbsp cold milk taken from th… 5 green cardamom pods, seeds crushed 2 tbsp pistachios, finely chopped, plus extra for serving 2 tbsp almonds, blanched and finely chopped + 2 more in the full recipe

1 Step 1 of 9 Take 3 tablespoons of cold milk from the measured milk and stir it into the cornflour until smooth. Pour the rest of the milk into a wide, heavy-based pan.

2 Step 2 of 9 Bring the milk to a boil over medium heat, stirring often and scraping the sides. Lower the heat to medium-low so it simmers steadily.

3 Step 3 of 9 Simmer for about 35 minutes, stirring every few minutes and mixing in any skin that forms, until the milk has reduced to roughly 800 ml and looks slightly thickened and creamy.

4 Step 4 of 9 Whisk the milk powder and sugar into the milk, then stir in the cornflour paste. Cook for 4–5 minutes, stirring constantly, until the milk coats the back of a spoon.

5 Step 5 of 9 Add the crushed cardamom seeds, the saffron with its milk, and half the chopped nuts. Simmer for 2 minutes, then take off the heat. The last 4 steps are in the full recipe.

Cook’s tip Use a wide pan so the milk reduces faster and stir the base often so it does not catch.

Malai Kulfi

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