Cook time: 90 min
Full fat milk – 1 lt
Malai – 1/3 cup OR fresh cream
Sugar – 1/2 cup (can be increased by 2 tbsps)
Corn flour – 1 tbsp, heaped
Cardamom – 4, powdered
Pistachios – 8, roughly chopped (optional)
Saffron – few strands, soaked in a tbsp of warm milk for 10 mts
1.Heat milk in a wide bottomed pan and bring to a boil. Once it reaches boiling point, remove 1/2 cup of milk to a small bowl. Cool the set aside milk (1/2 cup) and add corn flour and mix well. Keep aside until use.
2.Continue to simmer the remaining milk on medium flame till it reaches three fourth of its original quantity. Keep stirring inbetween.
3.Add the malai (top of milk) or fresh cream and allow to simmer till it reduces to half of its original quantity.
4.Next slowly pour the corn flour milk mixture and keep stirring constantly till it thickens lightly.
5.Add sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame for a few minutes, approx 10-12 mts.
6.Turn off flame and allow to cool. Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)
7.Pour the chilled mixture into kulfi moulds and close the lids. Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
8.Once the kulfi sets, place the kulfi mold under tap water for a few secs to help it unmould easily.
9.Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.
You can use fresh cream in place of malai or top of milk.
You can also use powdered sugar. You can use upto 3/4 cup powdered sugar.