Hyderabadi Malai Kulfi

Ingredients

Method

1. 1

   Boiling the Milk

   Pour the milk into a wide, heavy-bottomed kadai or saucepan. Bring to a boil over medium-high heat, stirring constantly with a long spatula to prevent the bottom from scorching. Using a wide pan increases the surface area, which speeds up the evaporation process.

2. 2

   Reducing the Liquid

   Once boiling, reduce the heat to low-medium. Simmer the milk, scraping the dried milk solids (malai) from the sides of the pan and stirring them back into the liquid. This 'scraping' technique is what gives the kulfi its signature grainy, rich texture. Reduce the milk to about 1/3 of its original volume (approx. 700-800ml).

3. 3

   Adding Solids and Sweetener

   Add the crumbled khoya and sugar to the reduced milk. Stir continuously for 5-7 minutes until the sugar dissolves completely and the khoya integrates into a smooth, thick consistency. The mixture will darken slightly to a creamy, off-white color.

4. 4

   Thickening (Optional)

   If the milk hasn't reached a coating consistency, slowly pour in the cornstarch slurry while whisking. Cook for another 2-3 minutes. You know it's ready when the mixture coats the back of a wooden spoon and a line drawn through it stays clear.

5. 5

   Infusing Aromatics

   Turn off the heat. Stir in the saffron-infused milk, cardamom powder, and rose water. The cardamom provides a floral heat that cuts through the richness of the fats. Let the mixture cool to room temperature; do not cover it while hot to avoid condensation.

6. 6

   Incorporating Nuts

   Fold in half of the slivered pistachios and almonds. Adding them now ensures they are suspended throughout the kulfi rather than just sinking to the bottom of the moulds. Save the remaining nuts for the final garnish during service.

7. 7

   Filling the Moulds

   Pour the cooled kulfi mixture into aluminum or silicone kulfi moulds, leaving about half an inch of space at the top for expansion. If you don't have moulds, an airtight plastic container or small stainless steel glasses (tumblers) will work perfectly.

8. 8

   Setting the Kulfi

   Seal the moulds tightly with their lids or aluminum foil secured with rubber bands to prevent ice crystals from forming. Place them in the coldest part of the freezer for at least 6-8 hours, or ideally overnight. The slow freeze ensures a dense, creamy mouthfeel.

9. 9

   Unmoulding

   To serve, dip the base of the mould in room-temperature water for 5 seconds. Roll the mould between your palms to loosen the kulfi. Insert a wooden skewer or butter knife into the center and gently pull it out. Slice into rounds or serve whole.