Kulfi
Makan Tengah Hari • Malaysia
How to Make Kulfi (Traditional & Healthy Version)
Kulfi, a beloved frozen dessert, has found a special place in Malaysia’s multicultural cuisine, especially among the Indian-Malay communities. Traditionally enjoyed during festive occasions and as a cooling treat in Malaysia’s tropical climate, this rich and creamy dessert is known for its unique texture and fragrant flavors. Malaysian Kulfi stands out by incorporating local ingredients like santan (coconut milk) and pandan, which infuse the kulfi with subtle sweetness and aromatic notes distinct from its Indian roots. This healthy version of Kulfi maintains the authentic taste and texture while being mindful of calories and fat. By using less sugar and incorporating local, fresh ingredients, this recipe offers a guilt-free indulgence. The addition of pandan leaves, a staple in Malaysian desserts, not only enhances the flavor but also pays homage to the region’s culinary heritage. Whether served at lunch as a refreshing finish or during celebrations, this Malaysian Kulfi is a testament to the country’s vibrant food culture and love for innovative desserts.
Bahan-bahan(untuk 1 medium kulfi stick or cup)
- 1 cup Santan (coconut milk) (fresh preferred)
- 1 cup Low-fat fresh milk
- 2 pieces Pandan leaves (tied into a knot)
- 2 tbsp Stevia or low-calorie sweetener (or use 3 tbsp gula Melaka for traditional) - pilihan
- 2 tbsp Chopped pistachios
- 2 tbsp Chopped almonds
- 2 tbsp Skimmed milk powder
- 1/4 tsp Cardamom powder (serbuk buah pelaga)
- 1/2 tsp Rose water - pilihan
- 1 tsp Cornstarch (mixed with 2 tbsp water)
Arahan
- 1
In a medium saucepan, combine santan, low-fat milk, and pandan leaves. Heat gently over medium flame until just simmering, stirring occasionally.
5 minutes
Watch closely to avoid scorching the milk.
- 2
Remove pandan leaves. Stir in stevia or sweetener and skimmed milk powder until fully dissolved.
2 minutes
For traditional flavor, use gula Melaka, but adjust for calorie needs.
- 3
Add cornstarch slurry slowly while stirring to prevent lumps. Continue to simmer until the mixture thickens.
4 minutes
Stir constantly for smooth, creamy texture.
- 4
Remove from heat. Mix in cardamom powder, half the chopped nuts, and rose water if using.
2 minutes
Rose water adds a floral aroma reminiscent of Malaysian desserts.
Kenapa hidangan ini sihat
By replacing full-fat dairy and sugar with low-fat milk and stevia, this Kulfi delivers classic taste with less guilt. The inclusion of nuts boosts protein and fiber, supporting satiety and muscle repair. Santan offers beneficial MCTs, and the use of local ingredients keeps the dish light yet flavorful. It’s a satisfying, lower-calorie treat that fits into balanced lunch or snack menus.
This Malaysian Kulfi is a nutrient-dense dessert, offering healthy fats from santan and nuts, and a good dose of plant-based protein and fiber. Using skimmed milk and low-calorie sweeteners helps reduce overall calories, making it suitable for calorie-conscious diets. Nuts like pistachios and almonds provide vitamin E, magnesium, and antioxidants essential for heart health. Pandan leaves add natural aroma without extra sugar, and the dessert is lower in saturated fat compared to traditional recipes.
Petua
- 💡Tip 1: For a lighter texture, whip the mixture before freezing.
- 💡Tip 2: Add a touch of lemongrass for a unique Malaysian twist.
- 💡Tip 3: Use silicone molds for easy unmolding and portion control.
Penyimpanan & hidangan
Store kulfi in airtight containers or moulds in the freezer for up to 2 weeks. Let stand at room temperature for 2-3 minutes before serving for best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
