Sweet Ice Treats: Handmade Malai Kulfi Pops
Take a Blissful Bite of Creamy Malai Kulfi Ice Pops
Get ready to indulge in a delightful frozen dessert from the heart of India!These Malai Kulfi Ice Pops are a sumptuous treat that marries the velvety texture of an ultra-thick cream base with the flavorful fusion of cardamom, saffron, and the satisfying crunch of pistachios.
Essential Tools:
You'll need freezer pop molds and, if yours lacks sturdy pop sticks, consider grabbing some wooden sticks for added security during the freezing process.
This recipe was a show-stopper in our 7 Frozen Delights That Buck Tradition.
- Makes: Around 6 (4-ounce) ice pops
- Difficulty: A breeze!
- Total time: Approximately 30 minutes, plus a minimum of 8 hours freezing time
Ingredients (7)
- 2 1/2 cups whole milk (swap with buffalo’s milk for richer results)
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon ground cardamom
- A pinch of saffron threads, soaked in 1 tablespoon of hot water
- 1/2 cup roasted, salted pistachios, coarsely chopped
Steps
- Prepare a fine-mesh strainer over a medium heatproof bowl; keep it handy.
- Pour the whole milk and sweetened condensed milk into a medium saucepan and heat over medium heat, constantly stirring, until the mixture begins to steam but doesn't boil (roughly 7 minutes).
- In a small bowl, mix the cornstarch and water until they form a smooth paste.
- Once the milk mixture is ready, whisk in the cornstarch mixture. Reduce the heat to medium-low and bring to a boil, stirring constantly, for about 15 minutes or until the mixture thickens. Remove the pan from the heat and whisk in the cardamom and saffron.
- Strain the mixture through the prepared strainer and discard what's left behind in the strainer. Stir in the pistachios and fill the pop molds halfway with the mixture. Freeze until almost solid, approximately 2 hours. Cover the remaining kulfi mixture with plastic wrap, pressing it directly against the surface to prevent a skin from forming, and refrigerate while the pops are in the freezer.
- After 2 hours, remove the kulfi mixture from the refrigerator, reincorporate the pistachios, and fill the remaining molds with the mixture. Insert the sticks and freeze until solid, at least 6 hours.
Bonus Tips:
- Utilize Full-Fat Milk: Maximize creaminess by using full-fat milk.
- Scrape the Pan Sides: Frequently scrape the saucepan sides to prevent burning and sticking.
- Stir Regularly: Constantly stir the mixture to prevent lumps.
- Freezer Space: Ensure there's sufficient space in the freezer for proper freezing.
Enjoy the exotic flavors of Indian cuisine wrapped up in a chilled, sweet ice-box treat with these decadent Malai Kulfi Ice Pops!
Refrigerate the remaining kulfi mixture after filling half of the pop molds and freezing for about 2 hours. Before filling the remaining molds, reincorporate the pistachios and follow the freezing process until the pops are solid. This ultra-thick cream base Malai Kulfi Ice Pops recipe contains a blend of nutrition such as whole milk, sweetened condensed milk, and roasted, salted pistachios.
