Kulfi Recipe with Mawa
Kulfi recipe with Mawa is a traditional Indian ice cream. This luscious creamy kulfi is made from mixture of milk that is boiled and reduced till thick, evaporated milk solids (mawa also called khoya), sugar, cardamom and crushed nuts. It is mostly conical in shape and maybe served on a stick.
Equipment
- Saucepan
- Kulfi moulds
Ingredients
- 500 ml Milk Full cream
- 100 gm mawa / khoya home made or store bought
- 50 gm sugar
- 1 tbsp milk powder
- 2 tbsp fresh cream
- 1 tbsp mixed nuts powder
- 4 pcs cardamoms crushed
- few strands saffron
Instructions
Kulfi mixture preparation
- Firstly, pour full cream milk into a pan.
- Add milk powder to the milk and heat it on medium flame. Stir continuously to avoid lumps.
- When bubbles arise from the sides add crushed cardamom or cardamom powder and saffron.
- Let the milk boil. Don’t leave unattended.
- Scrape the sides of the pan from time to time and drop the milk scraping back into the milk.
- Let milk boil simmer till reduced to nearly half.
- Now add cream followed by mawa.
- Continue to boil simmer the milk for 1-2 minutes.
- Now add sugar and simmer on low.
- Lastly add the nuts powder.
- Switch off flame
- Keep aside to cool.
Set the Kulfi
- When the reduced milk is at room temperature, pour them into conical kulfi moulds.
- Secure kulfi moulds with their covers and place them in the freezer at least overnight.
How to Demould Kulfi
- Immerse kulfi moulds in a bowl of water for a few seconds.
- Open their covers. With a knife gently run around the kulfi and then slide the kulfi onto the plate.
Notes
- Use full cream milk. Reduce the milk till thick.
- If the milk is not reduced enough then maybe crystals can form.
- Use good quality mawa. I prefer homemade mawa