Mawa Kulfi

Mawa or dried evaporated milk solids

In the hot months of summer, I always love to remove kulfi from the moulds and slice them on a large serving leaf.

Here are many ways of Mawa kulfi can be made.

Traditionally it is made from thickening milk to Rabdi. It can also be made with condensed milk.

Here as mentioned above, I have added khoya (mawa). Khoya is evaporated milk and imparts a lot of flavor and taste to the kulfi.

This kulfi recipe is very easy and does not take a lot of time.

I have added pistachios and almonds as dry fruits. But then you can have your choice of dry fruits added like cashews and raisins.

Try this recipe and you will love it for its ease, simplicity and a great taste and texture.

Ingredients:

1/2 litre Full Cream Milk

200 gm Mawa or khoya

1 tbsp Sugar or as per taste

1 tsp Cardamom Powder

1 tbsp Dry Fruits (dry fruits of your choice)

1 tsp kewra (pandanus or screwpine) water Or Rose water

2 pinch of saffron – crushed

Instructions

Reducing Milk and Preparation for Kulfi

In a wide pan, heat milk on a low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time.

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.

Crush the cardamom pods in a mortar-pestle and powder finely. Discard the husks.

Making Kulfi

After 18 to 20 minutes, add the sugar and stir.

Let the sugar dissolve, when the mixture has thickened, add the khoya (mawa), 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 (mawa) is distributed evenly.

Switch off the flame.

Add the kewra (pandanus or screwpine) water or rose water and crushed saffron. Let the mixture cool. Then pour the mixture in kulfi moulds or in serving bowls or in a tray. Freeze the Kulfi. Once the Kulfi is well set take out the chilled and tempting mawa kulfi from the mould and serv.

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