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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 2 cup milk into a wok, bring it to a boil, then low the flame. Continuously collect malai from sides and stir occasionally, reducing the milk into half. Add 2 tbsp sugar and continue reducing into 1/3 portions until thick consistency is achieved.
local_fire_departmentMedium to low heat, approx 15 minutesWatch out
Do not leave unattended, otherwise the milk solids will stick to the bottom and burn.
Let it cool down completely to room temperature.
Watch out
Let the mixture cool down properly before pouring into moulds, otherwise condensation will form.
Pour the cooled mixture into steel kulfi moulds.
Watch out
Fill the moulds evenly without spilling, otherwise the portioning will be uneven.
Cover the moulds with aluminium foil, pierce the center, and insert ice cream sticks.
Watch out
Seal the foil tightly around the edges, otherwise ice crystals will form inside.
Keep in the fridge for 6 hours or overnight until completely frozen.
Watch out
Do not open the freezer frequently, otherwise the freezing time will be prolonged.
Dip the mold into water for a few seconds, unmould the kulfi onto ice cubes, and garnish with pistachio and almond.
Watch out
Do not dip into water for too long, otherwise the kulfi will start melting and lose shape.
