In India, it is the season to look around frozen desserts as many places are boiling at and above 100 F always. Kulfi is one among the coolest varieties, which no one can ignore in this summer! For Indian families, Kulfi is the much-loved desert and there are many methods people use to make a Kulfi. Here is the way to make your own Kulfi by adding Khoya (Mawa).
Kulfi recipe
Kulfi recipe – easy to make Kulfi with khoya (evaporated milk) and dry fruits.
| Course | Dessert |
| Cuisine | Indian |
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Total Time | 35 minutes |
| Servings | 2 to 3 |
Ingredients (measuring cup used, 1 cup = 250 ml)
- 3 cups full-fat whole milk or 750 ml
- 75 to 80 grams Mawa (khoya or evaporated milk) – about 3.5 to 4 tablespoon mawa
- 2 to 3 tablespoon organic unrefined cane sugar or regular sugar – adjust as required. (i added 3 tablespoons of unrefined cane sugar)
- 5 tablespoon rice flour or 1 tablespoon corn flour
- 3 tablespoon milk to dissolve the rice flour or corn flour
- 20 shelled unsalted pistachios (Pista)
- 20 almonds (Badam)
- 4 green cardamoms (Choti Elaichi) – powdered in a mortar-pestle
- 1 teaspoon kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
- 2 pinch of saffron (Kesar) – crushed
Preparing the recipe
In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time.
Crush the cardamom pods in a mortar-pestle and powder finely. Discard the husks.
Dissolve the rice flour or cornstarch in 3 tbsp milk. Mix very well. Keep aside.
After 18 to 20 mins, add the sugar and stir.
Grate the khoya or crumble it very well. Keep aside. Powder the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. Keep both of them aside.
After 20 min, add sugar and stir well. Keep scrapping the milk solids from the sides and adding them into simmering milk.
Let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or cornstarch paste. Keep on stirring after adding the paste, so that no lumps are formed.The whole mixture has to be lump free, so keep on stirring.
After 4 to 5 mins, when the mixture has thickened, add the Mawa/Khoya, powdered Almonds and pistachios along with cardamom powder.
Stir very well and just simmer for a minute or two on a low flame. keep on stirring so that the khoya/evaporated milk is distributed evenly.
Switch off the flame. Add the kewra (pandanus or screwpine) water or rose water and crushed saffron.
Let the Kulfi mixture cool. Then pour the Kulfi mixture in Kulfi molds or in serving bowls or in a tray.
Cover with aluminum foils and freeze the Kulfi.
Once the Kulfi is well set, unmold the Kulfi sliding a butter knife at the edges. Remove on a plate. Slice the Kulfi and serve immediately. You can also serve Kulfi directly in the serving bowls or glasses.
