Malai Kulfi Recipe(With Saffron)

Malai Kulfi recipe (with saffron) elevates a classic Pakistani dessert with the addition of fragrant saffron. Creamy, aromatic, and delicious, this recipe takes just 15 minutes to prepare.

This recipe is an ode to the Mughals, who invented Kulfi in the 16th century and loved the use of aromatics in their cuisine. Both savory and sweet recipes, such as Chicken korma, mutton biryani, zarda, and raan, are a testament to this.

Traditional malai kulfi is essentially a reduction of sweetened full-fat milk in its simplest form. In order to avoid hours of cooking and stirring, in this modern adaptation of the recipe, a combination of cream, evaporated milk, and condensed milk is used to replicate the authentic flavor.

The heady mixture of saffron, rose water, and cardamom, which pairs perfectly with the crunchy pistachios and creamy texture of this ice cream, is a delight for the senses.

Why you'll love this recipe

• Egg-free recipe: This is a great way to enjoy ice cream if you want to avoid eggs.
• No cooking required: Just mix, stir, freeze, and serve. It doesn't get better than this!
• No special equipment required: Homemade ice cream without an ice cream maker means you don't have to spring for fancy equipment.
• Make-ahead recipe: As the malai kulfi needs to freeze overnight, it's the perfect dessert to prepare in advance when you're entertaining.
• Impressive presentation: Known as "red gold", saffron adds an elegant finish to any recipe.

Ingredient notes

• Heavy whipping cream: The star ingredient, heavy cream, known as 'malai' in South Asia, gives this kulfi its signature rich and creamy texture.
• Evaporated Milk: A concentrated milk product, with 60% of its water eliminated, using this eliminates the need to cook down milk for hours on a stove.
• Sweetened Condensed milk: Similar to evaporated milk, the addition of sugar adds a nutty, caramel taste and a creamy texture that tastes almost like 'khoya' (milk solids) that authentic malai kulfi contains.
• Cardamom: Freshly ground cardamom seeds make this kulfi recipe stand out, and I highly recommend using these vs cardamom powder. Refer to the recipe card below for detailed instructions.
• Saffron threads: Use the best quality saffron threads, not powder, for optimal flavor and color. My go-to is Mina Sahar saffron, and I highly recommend it for all your recipes.
• Rose water (optional): A small amount of this enhances the floral notes and complements the saffron.
• Pistachios: Use salted, shelled pistachios for the kulfi. The salt balances out all the other rich flavors, and the result is a perfectly balanced taste.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

• Add more nuts: Consider adding almonds or cashews instead of pistachios, or mix it up by combining different nuts in the base mixture.
• Try different flavors: Plain and simple quick kulfi is always my first choice, with mango kulfi coming in as a close second. Try other fruit purees and experiment with making your own unique flavor.
• Add rose syrup: A drizzle of rose syrup makes for a delicious and eye-catching garnish to any type of kulfi.
• Make it falooda: Use this malai kulfi recipe to make a base for a traditional falooda recipe.
• Slice and serve: Make this recipe even easier by freezing it in one large container. Simply slice and serve!

Step-by-step instructions

• Step 1: Bloom the saffron as per the instructions in the recipe card before you begin preparing the kulfi.

• Step 2: Add the heavy cream, evaporated milk, and condensed milk to a mixing bowl and stir to mix.

• Step 3: Add the saffron mixture and crushed cardamom seeds, and stir.

• Step 4: Add the chopped salted pistachios and mix everything well.

• Step 5: Use 12 kulfi molds or small disposable cups as pictured above and distribute the kulfi mixture evenly in all of them.

• Step 6: Cover each cup with foil and insert a popsicle stick in the center.

• Step 7: Cover with plastic wrap to create a good seal. This prevents ice particles in the kulfi.

• Step 8: Place the cups in a foil tray and freeze as directed in the recipe card below.

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