Kulfi Popsicles in an Ice Cube Tray (Malai Kulfi)
Dense malai kulfi frozen in a standard ice cube tray for bite-size pops—cardamom, pistachio, optional saffron. Eggless, no churn, no kulfi molds required.
Equipment
- Heavy saucepan
- Standard ice cube tray with lid or foil to cover
- Whisk or silicone spatula
Ingredients
For the kulfi base
- 3 cups whole milk
- 3 tbsp granulated sugar see notes to adjust up to 1/4 cup
- 3 tbsp full-fat milk powder
- 4 green cardamom pods discard husks; lightly crushed, seeds only , or scant 1/4 tsp ground cardamom
- Tiny pinch fine salt (optional)
- 2–3 tbsp finely chopped unsalted pistachios plus extra for garnish
- 2–3 strands saffron optional; rubbed into 1 tsp warm milk
Instructions
Cook the base
- Pour milk into a heavy saucepan. Bring to a gentle simmer over medium heat, stirring often so the milk does not scorch.
- Stir in sugar, milk powder, cardamom, and salt if using. Whisk until the milk powder dissolves completely.
- Maintain a gentle simmer and cook, stirring frequently, until the mixture coats the back of a spoon and volume reduces by about one quarter, about 22–28 minutes after the first simmer. Use medium-low heat to avoid scorching.
- Remove from heat. Stir in pistachios and saffron milk if using. Cool to room temperature, then chill until cold, at least 2 hours.
Fill, freeze, unmold
- Stir the chilled mixture well. Pour into an ice cube tray, leaving a small gap at the top of each well for expansion.
- Cover with the tray lid or tight foil. Freeze at least 6 hours or overnight until solid.
- Unmold rigid trays by twisting gently or resting the underside on a warm towel for 5–10 seconds, then twisting again. For silicone, push up from the bottom. Serve piled on a plate with extra pistachios.
Notes
Milk powder helps small portions stay creamy; without it, simmer longer or add 1–2 tbsp sweetened condensed milk (reduce sugar).
Taste while warm; for mithai-level sweetness, increase sugar up to 1/4 cup total.
Cardamom reads milder when frozen—season the warm base slightly bolder than for kheer.
Store in an airtight freezer container up to 2 weeks; best texture in the first week.
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