Malai Kulfi Recipe: Creamy Indian-Style Ice Pops

Discover the Creamy Delight of Malai Kulfi

In the heart of India and South Asia, a frozen dessert has captured the hearts of many. Malai kulfi, with its rich, creamy texture and aromatic flavors, is a treat like no other.

The Secret to Malai Kulfi’s Unique Flavor

This Indian-inspired frozen pop gets its name from the ultra-thick cream base used in its preparation. Infused with the warmth of cardamom and the subtle hint of saffron, malai kulfi is then studded with crunchy pistachios, creating a sweet and refreshing dessert.

Getting Started

To make this delicious treat, you’ll need freezer pop molds. If your molds don’t come with secure sticks, you can purchase wooden sticks and insert them about 1.5 hours into the freezing time.

A Recipe Like No Other

With only 7 ingredients and 30 minutes of prep time, this easy recipe yields 6 (4-ounce) ice pops that are sure to impress.

Ingredients:

  • 2 1/2 cups whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon ground cardamom
  • Pinch saffron threads
  • 1/2 cup roasted, salted pistachios, coarsely chopped

Crafting the Perfect Kulfi

Begin by setting a fine-mesh strainer over a medium heatproof bowl. Then, combine the whole milk and condensed milk in a medium saucepan over medium heat, whisking frequently until the mixture begins to steam. Meanwhile, mix the cornstarch and water in a small bowl until smooth.

The Final Touches

Once the milk mixture is ready, whisk in the cornstarch mixture and reduce the heat to medium low. Bring to a boil, stirring constantly, until thickened. Remove the pan from the heat and whisk in the cardamom and saffron. Pour the mixture through the strainer, discarding the contents, and stir in the pistachios. Fill the pop molds halfway with the mixture and freeze until almost solid. After 2 hours, remove the remaining kulfi mixture from the refrigerator, reincorporate the pistachios, and fill the molds. Insert the sticks and freeze until solid, at least 6 hours.

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