As summer rages on, with the occasional rain spell bringing little relief, it is time to bring out the matkas, kulhads and kulfi molds, to prepare your very own batch of kulfis. We are not talking about only kulfi with malai, there’s an extra ingredient to it – chocolate! This chocolate malai kulfi is simple and uses milk, cream, milk powder, cocoa powder and whole chocolate for a rich kulfi that is deliciously refreshing and also indulgent.
Chocolate Malai Kulfi
Ingredients:
- 3 cup whole milk
- ½ cup heavy cream (can be substituted with more milk)
- ⅓ cup milk powder
- ⅓ cup condensed milk adjust to taste
- 2 tbsp Cadbury cocoa powder
- ¾ cup Cadbury Dairy Milk chocolate
- 1 tsp orange zest
Instructions:
- Rinse a big kadai with water and while it is still wet, pour the milk, heavy cream and add the milk powder. Mix it until lump-free.
- Boil the mixed liquid on medium-high heat on your stovetop. Once the milk starts boiling, reduce heat to low and keep cooking while stirring constantly. Make sure that the milk does not scorch and does not stick to the bottom or sides of the pot.
- Keep stirring and scraping the side of the kadhai and mixing. The reduction process, depending on the kind of milk and the amount of milk, might take 20-30 minutes for it to reduce to half of its volume.
- Once the milk has thickened, remove from the stove. Pour the condensed milk, add the cocoa powder, chocolate and orange zest. Just mix and do not cook.
- Once the chocolate has melted and everything is mixed. Set aside to cool.
- Pour the cooled thick kulfi liquid into the molds, or paper cups or ramekins. Cover with their lids. Freeze for 8-10 hours. For ones without lids, insert the sticks into them after freezing for 2-3 hours so they can stick up without sliding to the side.
- After the freezing time, remove from the freezer and unmould the kulfi by dipping the bottoms in water or running a blunt knife inside the edges to dislodge them. For paper cups just tear or peel them away.
Tips & Tricks
- Kulfi needs high-fat dairy, by that we mean whole milk. For an even richer kulfi, add heavy cream to get a delicious set of denser and creamier kulfi. Avoid low-fat, skimmed, alternatives, as they tend to form ice crystals.
- Rinse the kadhai or pan before heating milk so that the kulfi mixture sticks to it a little less. Then stir frequently and scrape the sides to incorporate any milk skin that forms.
- The condensed milk and chocolate already add quite a bit of sweetness. So, adjust the quantity of condensed milk, depending on your preference and the brand of chocolate you are using (check the back of the pack).
- Make sure to cool the kulfi liquid completely before freezing. By pouring hot or warm mixture into molds, it can cause uneven freezing and feel weird when you taste it. Let the kulfi base come to room temperature.
- On its own the kulfi is amazing but you can upgrade it by adding finely chopped roasted pistachios, almonds, or cashews, after cooking for a pop of extra flavor.
- You could also add a little bit of cardamom powder for a fun twist to the kulfi, without overpowering the chocolate.
- You can make it dairyfree in case of dietary restrictions by swapping whole milk with coconut milk. Use a full-fat coconut milk to compensate for the fat content lost.
- You can swap orange zest with lemon for a sharper zing.
- Use dark chocolate, preferably 50% or higher in cocoa content, instead of milk chocolate for a less sweet, more intense version.
- For best results, dip the mold in warm water for 5-10 seconds or gently run a blunt knife around the edges to release.
- Use small steel bowls, ramekins, or disposable paper cups if kulfi molds aren't available and poke a stick in them while halfway frozen.
- Serve with a few chocolate shavings, a light dusting of cocoa powder, or thin citrus peel for a clean presentation.
- For a sliced kulfi version, pour the mixture into a flat container or loaf pan, freeze, then cut into slices for easier portioning and a different visual style.