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Homemade Creamy Malai Kulfi Recipe using Khoa


  • 4 cups Homo milk or 10 % Cream

  • 6 tablespoon Sugar or acc to taste

  • ¾ cups Brars Khoya crumbled milk solids (adding khoya will give creamy Malai texture as well thickness to the lufi quicker than reducing milk for hours

  • ¼ teaspoon cardamom seeds crushed

  • ¼ cup chopped almonds and pistachios optional

  • Rose petals optional


  • In a stainless steel saucepan over medium heat, bring milk and sugar to a simmer until sugar has dissolved; a couple minutes.

  • Lower the flame and add in the crumbled milk solids.

  • Continue cooking the milk on a low heat for 30-40 minutes so the milk solids can dissolve. The texture will remain a bit grainy. Make sure to stir every once in a while to ensure that the milk doesn't catch at the bottom of the pan.

  • Add in the crushed cardamom seeds and nuts.

  • Pour the mixture in any freezer-safe molds (molds can be purchased)) and place in freezer for a few hours until the kulfi is frozen.

  • To unmold, place a toothpick or popsicle stick into the center of the frozen kulfi and place the mold in hot water for 10 seconds. Run a knife along the edge of the mold to loosen the kulfi using the popsicle stick.

  • Enjoy!

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