Description
This easy malai kulfi recipe combines creamy ricotta cheese with rich evaporated and sweetened condensed milk, infused with aromatic cardamom and a hint of saffron. Enhanced with crunchy pistachios and almonds, this traditional Indian frozen dessert is simple to prepare and perfect for a refreshing treat.
Ingredients
Scale
Kulfi Base
- 1 cup full-fat ricotta cheese
- 1 cup evaporated milk
- ¾ to 1 cup sweetened condensed milk (adjust to taste)
Flavorings
- ½ teaspoon cardamom powder
- A pinch of saffron (optional)
Nuts
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped almonds
Instructions
- Prepare the Kulfi Base: In a blender or food processor, combine the ricotta cheese, evaporated milk, and sweetened condensed milk. Blend until the mixture is completely smooth and creamy with no lumps to ensure a silky texture for the kulfi.
- Add Flavoring: Transfer the blended mixture into a bowl. Stir in the cardamom powder and saffron, if using, to infuse the dessert with its characteristic aroma and flavor.
- Add Nuts: Gently fold the chopped pistachios and almonds into the mixture, reserving a few nuts to garnish the kulfi later. This adds a delightful crunch and nutty taste.
- Freeze: Pour the kulfi mixture into kulfi molds, popsicle molds, or a freezer-safe container. Cover tightly and freeze for 6 to 8 hours until fully set and firm.
- Serve: When ready, remove the kulfi from the molds. If they are difficult to release, dip the molds briefly in warm water. Serve garnished with the reserved nuts for an appealing presentation and added texture.
Notes
- Adjust the amount of sweetened condensed milk based on your preferred sweetness level.
- Saffron is optional but adds a beautiful color and distinct flavor.
- You can substitute ricotta cheese with full-fat paneer or thickened cream for variation.
- Ensure to blend the base thoroughly for a smooth kulfi texture.
- Allow ample freezing time for the kulfi to set properly.
- Serve immediately after unmolding to enjoy the best texture.
