Malai kulfi popsicles are a frozen treats — where tradition meets indulgence. The rich flavors of Indian kulfi with the creaminess of cardamom, saffron, and milk.
Ingredients:
Method:
- Boiling milk
- Take a pan, boil milk in it. Lower the heat and cook it. Stir continuously, until reduced to half. Scrape down the sides to mix the malai back into the milk mixture.
- Sweeten and enrich
- After the milk is thick, add the fresh cream, condensed milk and sugar. Stir well and cook for another 10–15 minutes until thick and flavorful.
- Explosion of flavor
- Now to add flavor, mix cardamom powder, saffron , rose water and chopped walnuts. Let it cool at room temperature.
- Pour and freeze
- Pour the milk mixture into popsicle molds or small cups, to make kulfi,. Insert ice cream sticks and freeze for 6–8 hours or overnight.
- Unmold and serve
- To release the kulfi from the molds, dip the molds in warm water for 10 seconds . Decorate with pista or rose petals as garnish.
Tips:
- Use full fat milk.
- Drizzle with saffron milk or rose syrup for visual effect.
