Malai Kulfi – Summer at it’s peak

Summers are no time soon getting over and in this hot & humid weather, a nicely set kulfi would do wonders. With this thought in mind I dialed my aunt (mom’s sis)  in Mumbai. Now you would wonder, why I would dial my aunt? The thing is that in Oct 2009, we visited her for a long weekend (i think due to 2nd Oct) and she treated us to yumm home-made kulfis. Mind you I’m not a big fan of home-made ice-creams because I’ve felt that they don’t set well enough with lot of ice-crystals. May be world has changed but I’m yet to try a home-made ice-cream which is perfectly set.

Malai Kulfi

Malai Kulfi

To go back to the kulfi – she served us kulfis and I bit into it with all apprehension waiting for ice-crystals to hit me. But there came none! WOW!!! And V being V, ate them like a glutton, aaarrgghhhhhhhh! And started pestering me to take recipe from her and make more at home. Well to tell the truth, I wanted to do the same :D. So the phone call to her. The recipe she gave me was simple and very-very easy to make, except for borrowing a deep wok from neighbor I was set to roll or freeze or chill or whatever!

This is the simplest recipe ever. With no GMS etc been added – just perfect kulfi! I’m planning to visit her again next month for a long weekend (15th Aug) and am already anticipating what goodies she will serve us. She is a good cook and I love food served and made by others – I get a holiday. Unpaid cooks like me, enjoy this break I guess!

12 molds of kulfi Conversion Chart Print

Malai Kulfi


2 litres of full cream molds
400 grams of condensed milk (1 can)
4 tablespoons of coarsely ground cashew
1 teaspoon of cardamom powder
chopped pistachios & almonds slivers for topping


1.In a thick bottom vessel, reduce the milk to half the quantity on a slow flame. When it is reduced, add condensed milk & heat for another minute or so. Allow it to cool.
2.When cool, add cashew & cardamom powder. Blend well with a whisk. Pour into moulds or ice-cream tins for setting. Set in freezer overnight. Demold & serve chilled. Garnish using chopped pistachio.


Adapted from the repertoire of family recipe.

  • Rahul

    Hi Deepali,

    What is the secret to avoid ice-crystals?


    • Hi Rahul, This recipe doesn’t form ice crystals. However, if one is not using an ice-cream maker, then I have read the trick lies in churning the ice-cream again and again atleast 3 times. Which means that you let the ice-cream set and then re-churn it in a mixer and then again allow it to set. Then you again churn it and re-set it. And repeat one more time. I am yet to make ice-cream this way but I know this is a tried and tested method.

      • Rahul

        Thanks Deepali!

        Can you please suggest me a good ice-cream maker product brand?
        Probably the one you used for making this kulfi. It looks yummy and creamy
        I tried to make it but there were ice crystals in kulfi :(
        I heard that things like agar agar, arrarote, bread etc can help in avoiding the ice crystals.(havn’t tried yet).
        Mixing 3 times as you explained will take a lot of effort.

        I would prefer to do it your way. Seems you have used a good ice-cream maker machine. Could you please suggest a good brand so that I can also buy and enjoy your awesome recipe.

        Thanks and Regards,

        • Rahul, I am clueless to ice-cream maker details as I don’t own one. There was some misunderstanding. I did not churn this kulfi 3-4 times. I have made this kulfi thrice and eaten several times at my aunt’s place and neither she nor I churn it so many times and we have never got ice-crystals. May be you can try reducing the milk a little longer (say by another 10 minutes) before adding condensed milk. I guess the water content may be higher in your trial.

          Do let me know how it works for you.