Malai Kulfi

Kulfi is a frozen dairy dessert originating in the Indian subcontinent. Kulfi in its form and taste is somewhat similar to ice-cream, however, it is denser and creamier than ice-cream. Kulfi comes in various flavours and tastes like Malai, Rose, Anjeer, Badam, Kesar-Pista and also some newer variations like Mango, Apple, Orange, Strawberry, Chocolate, Paan or Mint etc.

Malai kulfi is the basic kulfi variation where milk is thickened via slow cooking, sweetened and then frozen in tight sealed moulds or containers. Kulfi prepared in this manner makes it denser, creamier giving a smooth mouth feel, devoid of any ice-crystals. In this particular type of kulfi, I have abstained from adding chopped nuts and flavourings except little cardamom powder, in order to keep the rich flavour and taste of malai intact. It is a quicker and modern version of the authentic malai kulfi as I have used sweetened condensed milk instead of reducing milk the traditional manner, saves time and believe me tastes great.


Malai Kulfi Recipe

Preparation time: 10 minutes
Cook time: 25 - 30 minutes
Yield: 6 - 8 pieces
Marinating time: 8 - 10 hours of Freezing time


  • Full Cream Milk: 1 litre
  • Condensed Milk: 200 grams
  • Mawa/ Khoya: ½ cup
  • Cardamom Powder: 1 teaspoon


  1. Take milk in a heavy bottomed pan. Bring it to boil.
  2. Keep stirring occasionally with a spatula until the milk starts thickening and is reduced to around ¾ th of the original quantity.
  3. Add condensed milk. Cook on low flame for 10-15 minutes stirring continuously. 
  4. Add khoya/mawa. Simmer and let the mawa melt and get mixed with the thickened milk.
  5. Add cardamom powder. Mix well, take it off heat and let it cool down to room temperature.
  6. Pour the mix into kulfi moulds or any tightly covered container. Freeze for 5-6 hours or overnight.
  7. Bring out at the time of serving, demould or cut into pieces and serve.