Malai Kulfi (Matka Kulfi)

Malai Kulfi is a rich and creamy frozen Indian dessert made by slowly simmering milk until it thickens into rabri. As the milk cooks, the layer of malai (clotted cream) that forms on top is gently stirred back into the milk, creating the signature creamy texture. This traditional kesar pista malai kulfi is flavored with saffron, cardamom and nuts, then finished with a little fresh cream for an even richer taste, without using condensed milk, cornstarch or khoya (mawa).

About Malai Kulfi

Malai Kulfi has always been one of our family’s favorite summer desserts. In my teens, I would often make quick Kulfi using khoya or condensed milk.

Later, I learned the traditional method of making kulfi by slowly reducing milk into rabdi, and I still enjoy making it this way whenever I have the time.

In this method, milk is slowly simmered until it reduces to about one-third of its original volume, forming a rich and creamy Rabdi. As the milk cooks, the layer of malai (clotted cream) that forms on top is gently stirred back into the milk.

This slow-cooking process gives the kulfi a rich flavor and creamy texture without the need for cornstarch or other thickeners.

This recipe was inspired by one from Jiggs Kalra’s Classic Cooking of Punjab. The original recipe includes cream along with eggs.

Being a vegetarian, I skipped the eggs, but I liked the idea of adding cream. I thought, why not stir some fresh cream into the rabdi to make an even richer malai kulfi? After all, as the name suggests, malai kulfi should have plenty of malai and cream.

I find that adding cream gives the kulfi a richer taste and creamier texture than using rabdi alone. That said, you can reduce the cream or skip it altogether if you prefer. You’ll still have a delicious kesar pista kulfi.

If you’d like an even richer kulfi, you can also add some grated Khoya (Mawa), though I have not used it here. I use fresh whipping cream with 30% fat. You can also use light cream with 20% to 25% fat or heavy cream with 35% to 50% fat.

If using heavy cream, reduce the amount slightly since it is much richer. I also add pistachios, cashews and almonds for flavor and texture, but you can adjust the nuts to your liking.

If you have fresh cream on hand, you can also use it to make traditional Indian sweets like Malai Barfi or rich curries like Methi Matar Malai, Malai Kofta and Malai Paneer.

To make Matka Kulfi from this recipe, simply pour the prepared kulfi mixture into small matkas (earthen pots) instead of kulfi moulds and freeze until set. I have used the same recipe to make both the regular malai kulfi and matka kulfi.

Serve this Matka Kulfi as a dessert after meals. You can also use this kulfi to make a gorgeous and delish Falooda Recipe.

More Cold Desserts To Try

• Mango Kulfi
• Vanilla Ice Cream
• Chocolate Ice Cream
• Tutti Frutti Ice Cream
• Butterscotch Ice Cream

How to make Malai Kulfi (Stepwise)

Simmer Milk

1. Firstly take 1 litre full fat milk in a sauce pan or pan or kadai. Use a heavy and large pan or kadai, so that milk does not spill over and does not burn from the bottom.

2. On a low flame or low heat, bring the milk to a boil. Do stir when the milk gets heated up, so that it does not burn from the bottom.

3. Bring the milk to a boil.

4. Once the milk comes to a boil, stir it and gently mix the malai (clotted cream) that forms on top back into the milk.

5. Continue to cook the milk over a low heat until it reduces to one-third of its original volume.

Stir at regular intervals, gently mixing the malai (clotted cream) that forms on top back into the milk.

6. Also keep on scraping the dried milk solids from the sides and add them back to the milk.

7. Keep stirring and simmering the milk until it reduces to one-third of its original volume. Scrape the sides and bottom of the pan often to prevent the milk from browning or burning.

Tip: For sweets like kulfi and rabdi, it is best to use a heavy-bottomed pan or kadai, as it helps prevent the milk from sticking or scorching.

8. By now, the milk will have thickened and reduced to one-third of its original volume, with bits of malai (clotted cream) throughout.

On my induction cooktop, this took about 25 minutes after the milk first came to a boil, but the exact time will vary depending on your stovetop, pan, heat level, and the type of milk.

Make Malai Kulfi

9. Keep the flame to a low and add ⅓ cup sugar.

10. Stir so that the sugar dissolves.

11. Next add ¼ teaspoon of cardamom powder.

12. Add a pinch of saffron strands.

13. Add 2 tablespoons of chopped almonds or sliced almonds (badam).

14. Add 2 to 3 tablespoons chopped pistachios or sliced pistachios (pista).

15. Add 2 tablespoons of chopped cashews.

If using khoya or mawa, you can add them at this step after adding cashews. You can also add milk powder. Just grate the mawa or khoya before adding.

16. Add ½ cup cream. You can use low fat (25% to 35% fat) cream. You can also use malai which we get from milk instead of cream.

17. Mix the cream very well with the rabri mixture.

18. On low heat or low flame, just gently bring to one boil. When the kulfi mixture comes to a boil, then switch off the stove.

19. Add 2 teaspoons of rose water or kewra water. Mix very well.

20. Cover and let the mixture cool at room temperature.

21. Once cooled, pour the malai kulfi mixture in kulfi moulds or popsicle moulds or small earthen pots (matka).

22. Cover tightly with lids or aluminium foil. Freeze malai kulfi for 7 to 8 hours or overnight.

Serving Suggestions

23. Before serving, take the kulfi mould and just warm it by moving it between your palms.

24. With the back of a spoon, slid through the sides. If using a kulhad or matka, then directly have the malai kulfi from it.

25. Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on top.

The addition of finely chopped pistachios or almonds is optional and you can skip this step.

26. Serve malai kulfi immediately. You can also use this kulfi to make Kulfi Falooda. Kesar Falooda or Mango Falooda.

Helpful Tips

1. Use full-fat milk: Full-fat milk gives this dessert a rich, creamy texture. For best results, use a large, heavy-bottomed pan or kadai to prevent the milk from burning or boiling over.
2. Stir the malai back in: As the milk simmers, a fresh layer of malai (clotted cream) will continue to form on top. Gently stir it back into the milk each time. Also scrape the milk solids from the sides of the pan and stir them back into the milk for extra richness and texture.
3. Cooking time: The time needed to reduce the milk will vary depending on your stovetop, the pan, the heat level and the type of milk used. Go by the reduction in volume rather than the cooking time.
4. For a richer kulfi: You can add grated khoya (mawa) or a few tablespoons of milk powder along with the nuts for an even richer kulfi.
5. Cream options: I use fresh cream with 25% to 30% fat, but any cream with 25% to 35% fat works well. You can also use fresh malai (clotted cream) collected from boiled milk.

Malai Kulfi recipe from archives was first published on April 2017.