Kesar Malai Kulfi (Frozen Indian Milk Icecream with almonds and saffron) (with step by step pictures)

“Kesar Malai Kulfi” is one dessert which is relished whole summer in different ways. Those who are away from home in India, desire it even more. I missed it in USA and had store bought versions but they never taste the same as in India.

This is a little exhaustive recipe but sure is worth it. I have flavored the kulfi using saffron and in nuts, I have use almonds. But, you are free to play around with these and add your choice of nuts and skip saffron if you do not prefer it. You can also try mango kulfi recipe which is already on the blog, if you love mangoes and also that version is no cook and instant.

Serves: 6 kulfi moulds

Preparation time: 5-8 mins.

Cooking time: 40 mins. + 6 hours to chill

Ingredients:

1 litre milk

100 gms sweetened condensed milk

½ cup fresh cream or heavy whipping cream

4-5 saffron strands / kesar

½ teaspoon cardamom powder

2 tablespoons almonds (sliced)

½ teaspoon rose water or kewra water

Directions:

1. In a heavy bottom pan, mix together sweetened condensed milk and milk together.
2. Bring to boil, stirring continuously, reduce the flame and cook for 30-40 mins, stirring in between while scraping the sides.
3. Add in sugar and saffron strands. Stir and cook for another 10 mins. As the sugar dissolves.
4. Add in fresh cream and stir. Cook for 2 minutes. Switch off the flame.
5. Finally stir in cardamom powder, almonds and rose water.
6. Allow to cool completely. When cool pour into kulfi molds or silicone popsicle molds and freeze for 6 hours or overnight till set.
7. Remove from molds, cut into 2 pieces and garnish with rose syrup and serve.

Step By Step:

In a heavy bottom pan, mix together sweetened condensed milk and milk together.

Bring to boil, stirring continuously, reduce the flame and cook for 30-40 mins, stirring in between while scraping the sides.

Add in sugar and saffron strands. Stir and cook for another 10 mins. As the sugar dissolves. Switch off the flame.

Add in fresh cream and stir. Cook for 2 minutes. Switch off the flame.

Finally stir in cardamom powder, almonds and rose water.

Allow to cool completely. When cool pour into kulfi molds or silicone popsicle molds and freeze for 6 hours or overnight till set.

Remove from molds, cut into 2 pieces and garnish with rose syrup and serve.

Tips:

• To remove kulfi from the molds, keep under running water for a minute and then demold.
• Garnish with rose syrup for extra flavour.
• You can use your choice of nuts and make different versions of kulfi like pista (pistachios) kulfi or kaju (cashewnuts) kulfi.

Other summer recipes you might like:

Mango Shrikhand

Mango Kulfi

Mango Icecream

Mango Lassi