Kesar Malai Kulfi Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, bring the milk to a boil and then reduce the heat to low.
• STEP 2.Simmer the milk on low heat, stirring occasionally, until it reduces to about half its original volume.
• STEP 3.Add sugar, saffron strands, and crushed cardamom pods to the milk and mix well.
• STEP 4.Continue to simmer the mixture on low heat for another 10-15 minutes, stirring occasionally.
• STEP 5.Remove the pan from heat and let the mixture cool completely.
• STEP 6.Pour the cooled mixture into kulfi molds or small individual cups.
• STEP 7.Cover the molds with aluminum foil or plastic wrap and freeze for at least 6 hours or overnight.
• STEP 8.To serve, remove the kulfi from the molds by running them under warm water for a few seconds.
• STEP 9.Garnish with chopped nuts, saffron strands, or rose petals, if desired, and serve chilled.

Cooking Tips

• To enhance the flavor, you can soak the saffron strands in a tablespoon of warm milk before adding them to the mixture.
• For a creamier texture, you can add a tablespoon of condensed milk to the mixture.
• If you don't have kulfi molds, you can use small disposable cups or popsicle molds instead.

Storage and Serving

• Kesar Malai Kulfi can be stored in the freezer for up to 2 weeks.
• To serve, remove the kulfi from the freezer and let it sit at room temperature for a few minutes to soften slightly before serving.
• You can serve the kulfi as is or garnish it with chopped nuts, saffron strands, or rose petals for an extra touch of elegance.