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
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, chef/owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
