I always make pista kulfi, mango kulfi, mava kulfi but today we make mava kulfi. This kulfi is wow; this is a mouth watering recipe. This kulfi in main ingredient khoya. Kulfi is very popular dessert. Kulfi most of eat seasons of the in summer. I adopt this recipe from my sister in low. Mawa kulfi is so delicious in eating. This kulfi is easy to make. Its taste in creamy. I don’t like pista kulfi, i loved this mava kulfi. When you go in market then your intention say I eat kulfi. So let me start how to make mava kulfi at home.
- 1 litter full fat Milk
- 100 gm Khoya / Mawa,
- 2 tbsp Corm Flour
- 4 to 5 tbsp Sugar, (Chini)
- 1 tbsp chopped Pistachios (Pista)
- 1 tbsp chopped, Almond (Badam)
- 1 tsp Cardamom Powder (Elaichi Powder)
- 1 tsp Kewra Water
Firstly, take a bowl, put 2 tbsp milk and corn flour. Remove all lumps and mix well. Now keep a side. Now heat a heavy bottom pan, pour the milk and boil the milk when they are bubbling. Cook on medium flame until they are reducing half quantity. Crumble the khoya (mawa) and keep a side. Grinde the pistachio and almond in a mortar pestle and keep a side Add sugar in boil milk and stirs well. When sugar dissolve adds cornflour paste and mixes well. Stirs continue and avoid all lumps. When the milk has thicked, add crumble khoya, cardamom powder, dry fruit powder thickened add khoya, cardamom powder, dry fruit powder and mix well. Now cook 3 to 5 minutes. Remove the flame. Cool in room temperature and add kewara water. When the kulfi mixture is properly cool then pour the mixture in kulfi moulds and keep in a refrigerator for 5 to 6 hours. When kulfi is set then unmold with knife and serve immediately in a serving plate. So look your yummy mawa kulfi is ready. Eat and enjoy with your family in summer.