As a frozen dairy dessert, kulfi is technically an ice-cream, albeit with the rich flavour and unique texture of condensed milk. Of the many varieties of kulfi, this traditional Malai Kulfi stands out with an extra rich, intense flavour and creaminess.
600g Full-Fat milk
200g Condensed Milk
50g Milk Powder
½ tsp Ground Cardamom or Green Cardamom Pods, finely ground
Combine the milk, condensed milk and milk powder in a deep non-stick pan, mix well and bring to a boil. Add the cardamom powder, mix well and cook on a medium flame for 22 to 25 minutes, scraping the sides in between, while stirring occasionally. Switch off the flame and allow the mixture to cool completely. Once cooled, pour the mixture into 6 moulds and freeze overnight or till firm. You could use empty small yoghurt pots as your moulds.
To remove, allow the moulds to remain outside the freezer for 5 minutes so the edges melt slightly and you can release the kulfi.