‘Kulfi’, one of the renowned Indian desserts since Mughal’s era, appeals everyone with its creamy, silky soft texture and mild flavour. Though it looks like an ice cream, kulfi differs in texture, taste and method of preparation.The traditional method of preparing kulfi require simmering/condensing the full cream milk with sugar and flavours to get thick, caramelized rabri that is frozen in kulfi moulds or small earthen pots/matkas. Here, I have prepared a very basic version of kulfi called ‘Malai Kulfi’ that has finely chopped dry fruits and a subtle flavour of kewra. As per the conventional method, I have condensed the full cream milk over low heat along with sugar. In order to enhance the texture and taste, I have added small quantities of bread crumbs, milk powder and homemade malai.