Have you heated milk at home and let it boil for long?? …. Payasam, rabdi, palkhoa, kulfi… If so you would have noticed that the milk turns slightly brownish in colour and the taste also changes. This change is referred to as the Maillard reaction or non-enzymatic browning. It is named after French natural scientist Louis Camille Maillard and is one of the most important chemical reactions in the food industry.
Sugar and protein in the milk combine in the presence of heat and result in a brown aromatic liquid. A variety of aromas and flavours are developed depending upon the intensity and length of heat applied.
Here is a beautifully browned milk with flavours complemented with a sprinkle of green cardamom to make a delicious creamy malai kulfi.
Ingredients for Malai Kulfi:
- 1-liter full-fat milk
- Condensed milk 1 tin
Preparation Method:
- Boil the milk in a heavy-bottomed pan on a slow flame. till it reduces to half.
- Add the Condensed milk and boil for another 5 minutes.
- Add 1/2tsp of freshly powdered green cardamom.
- Cool to room temperature.
- Fill into kulfi moulds and freeze.
NOTE:
- You can add slivered nuts to the milk mixture.
- For flavour variations, you can add saffron or rose essence.
- If you run short of kulfi moulds you can use paper cups for making the kulfi.
