Food
Malai Kulfi
Chef Jasjit Kaur Darpan, 09 Apr, 2026
Ingredients:
2 cans of whole-fat evaporated milk
1 can of sweetened condensed milk
2 cups of 35% whipping cream
3 tablespoons instant dissolving sugar (fruit sugar)
1 teaspoon ground cardamom
1 teaspoon rosewater
3 tablespoons finely chopped pistachios
12 kulfi molds
Directions:
1. Mix evaporated milk, condensed milk, cream, sugar, cardamom, and rosewater in a blender. Puree on low speed until combined, for about 30 seconds.
2. Pour into kulfi molds. Cover and freeze for 6 hours or overnight.
3. Remove from the freezer 5 minutes before unmolding. You can use hot water to make unmolding easier. Garnish with chopped pistachios. Serve immediately or freeze.
MORE Food ARTICLES
Its subtle and sour taste will keep lingering on your palate.
Dak bungalows were synonymous with the lonesome forest cottage where the English men would keep guard.
Recognized throughout the career as a Sindbad – The Chef and a Visionary, Chef Nilesh Limaye has been a game changer
The Chef and a Visionary, leveraging in depth knowledge and leadership acumen, Chef Nilesh Limaye has been a game changer.
JD In the Kitchen: Indian Appetizers and Chutneys contains a multitude of delicious recipes including beef kebab, spicy crepes, fried mogo, bhajias, samosas and many more.
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
