malai kulfi recipe, matka kulfi recipe
Print Recipe
4.25 from 4 votes

malai kulfi recipe

easy and delicious kesar pista malai kulfi recipe made without condensed milk or khoya (mawa).
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: desserts
Cuisine: indian
Servings: 4
Calories: 223kcal
Author: Dassana Amit


  • 1 litre full fat milk OR 4 cups milk
  • cup sugar OR 70 grams sugar
  • ¼ teaspoon cardamon powder OR 4 green cardamoms (choti elaichi), crushed to powder in mortar-pestle
  • 1 pinch saffron (kesar)
  • 10 almonds - chopped OR 2 tablespoons chopped almonds
  • 12 to 14 pistachios OR 2 to 3 tablespoons chopped pistachios
  • 10 cashews - chopped OR 2 tablespoons chopped cashews
  • ½ cup whipping cream - 30% to 50% fat or low fat cream (25% fat)
  • 2 teaspoons rose water or kewra water
  • some finely chopped pistachios or almonds, for garnish - optional


making rabri for malai kulfi

  • firstly take 1 litre full fat milk in a large and heavy sauce pan or pan or kadai.
  • 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.
  • stir once the milk comes to a boil and add the malai (clotted cream) back to the milk.
  • continue to cook milk on low flame till it reduces to ⅓ of its original volume.
  • keep on stirring and remove the clotted cream (malai) which forms on top of the milk and add it back to the milk.
  • also keep on scraping the dried milk solids from the sides and add them back to the milk.
  • this way stirring often, reduce the milk to ⅓ of its original volume. 
  • do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides. 

making malai kulfi

  • keep the flame to a low and add ⅓ cup sugar.
  • stir so that the sugar dissolves.
  • then add ¼ teaspoon cardamom powder.
  • next add a pinch of saffron strands.
  • then add 2 tablespoons chopped almonds or sliced almonds.
  • then add 2 to 3 tablespoons chopped pistachios or sliced pistachios.
  • then add 2 tablespoons chopped cashews.
  • add ½ cup cream. you can use low fat (25% to 35% fat) cream.
  • mix the cream very well with the rabri mixture.
  • on a low heat or low flame, just gently bring to one boil. when the kulfi mixture comes to a boil, then switch off the stove.
  • add 2 teaspoon rose water or kewra water. mix very well.
  • cover and let the mixture cool at room temperature.
  • once done, pour the malai kulfi mixture in kulfi moulds or popsicle moulds or kulhads or matka.
  • cover tightly with lids or aluminium foil. freeze malai kulfi for 7 to 8 hours or overnight.

serving malai kulfi

  • before serving malai kulfi, take the kulfi mould and just warm it by moving it between your palms.
  • with the back of a spoon, slid through the sides. if used a kulhad or matka, then directly have the malai kufli from it.
  • place the malai kulfi on a serving plate or tray. sprinkle some finely chopped pistachios or almonds on top. addition of finely chopped pistachios or almonds is optional and you can skip this step.
  • serve malai kulfi immediately.



tips for making malai kulfi recipe:
  • malai kulfi recipe can be doubled or tripled.
  • some milk powder or khoya or mawa can also be added.
  • low fat cream as well as heavy whipping cream can be used.
  • do make sure that the milk does not get burnt. so simmer on a low flame and stir often. also use a heavy bottomed pan or kadai to make matka kulfi. 
  • rose water or kewra water can be skipped if you do not have them.
  • use full fat milk to get the best results. 


Calories: 223kcal | Carbohydrates: 20g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 12mg | Potassium: 101mg | Sugar: 17g | Vitamin A: 435IU | Calcium: 30mg | Iron: 0.5mg