Mawa Kulfi
One day and too many celebrations!!
India’s Independence day
👩🏻💻My Blog’s Anniversary
👬🎂My Brothers’ birthday
🎀💝Rakhi
My heart is dancing with joy!!
But as we Indians celebrate each and every festival with great food and great elan, how can I not make something special for this occasion.
I wanted to make this occasion special and memorable by making something special that my son is fond of (As he is leaving for the University very soon). And then I remembered, once, while eating Kulfi in a plush kulfi parlor, he asked me to have a go at making Kulfi, in a way that would suit his tastebuds. Alas, forgetful me never got around to making it.
While planning on a recipe for this special day, Kulfi popped in my head and I remembered how lovingly my son had asked me to make it. Thinking no further, I went straight to the kitchen, gathered all the ingredients and made this super delicious Kulfi.
This Homemade Mawa kulfi is heavenly for your taste buds. For giving it the colors of Tricolor, I have drizzled one part with saffron infused milk, kept the second part as it is, and the third portion got a generous drizzling of powdered pistachios.
For gloomy, hot and huimid summers, when you crave for something cool and chilled to soothe your palate and soul, this delicious, melt-in-your-mouth, creamy and flavorful kulfi comes as a perfect treat!!
INGREDIENTS:
Full fat Milk- 1 liter
Mawa/ Khoya- 1 cup, crumbled
Cardamom Powder- 1 teaspoon
Sugar- 1/2 cup
Rose Water- 1 teaspoon
Almonds- 15
Cashews- 15
Pistachios- 15
Saffron strands- 1/4th teaspoon
DIRECTIONS:Pour milk in a deep and heavy bottomed vessel and set it to boil on medium heat.
Keep stirring occasionally otherwise milk might get stuck to the bottom.
Meanwhile, chop all the nuts.
Soak the saffron strands in 1 tablespoon of warm milk.
Let the milk boil and reduce for about 20-25 minutes.
Next, add in crumbled khoya and sugar. Let the mixture cook on low heat while stirring continuously.
Continue cooking the milk on a low heat for about 20 minutes so that the khoya and sugar are completely dissolved.
The texture will remain a bit grainy.
After that, add in the cardamom powder and nuts.
Cook for another 3-4 minutes.
Switch off the flame.
Add in rose water. Mix well.
Let the mixture come to room temperature.
When it is completely cooled then transfer this mixture to kulfi moulds. Cover these moulds with their lid. (If you do not have kulfi moulds, use a steel or plastic container to freeze the kulfi mixture).
Place these moulds into the freezer and leave the kulfi mixture to freeze for at least 10-11 hours or overnight. This will allow the kulfi mixture to set and freeze nicely.
How to demould the kulfi from the molds- Place the mould in glass of hot water for about 10 seconds. Roll the kulfi mould between your palms for few seconds and kulfi will come out easily from the mould.
Take out the chilled and tempting mawa kulfi from the mould and serve.
Enjoy the cool treat!!
I wanted to make
Tricolor Kulfi hence divided the mixture in 3 parts.
For orange color- I added the soaked saffron strands along with the milk to one part.
For white color- Just demould the kulfi from the molds.
For green color- coat the demoulded kulfi with crushed or powdered pistachios.
Recipe Card
Mawa Kulfi
For gloomy, hot and huimid summers, when you crave for something cool and chilled to soothe your palate and soul, this delicious, melt-in-your-mouth, creamy and flavorful kulfi comes as a perfect treat!!
Preparation Time:10 minutes
Cooking Time: 50 minutes
Chilling Time: 10-11 hours or overnight
Serves: 8
INGREDIENTS:
Full fat Milk- 1 liter
Mawa/ Khoya- 1 cup, crumbled
Cardamom Powder- 1 teaspoon
Sugar- 1/2 cup
Rose Water- 1 teaspoon
Almonds- 15
Cashews- 15
Pistachios- 15
Saffron strands- 1/4th teaspoon
DIRECTIONS:Pour milk in a deep and heavy bottomed vessel and set it to boil on medium heat.
Keep stirring occasionally otherwise milk might get stuck to the bottom.
Meanwhile, chop all the nuts.
Soak the saffron strands in 1 tablespoon of warm milk.
Let the milk boil and reduce for about 20-25 minutes.
Next, add in crumbled khoya and sugar. Let the mixture cook on low heat while stirring continuously.
Continue cooking the milk on a low heat for about 20 minutes so that the khoya and sugar are completely dissolved.
The texture will remain a bit grainy.
After that, add in the cardamom powder and nuts.
Cook for another 3-4 minutes.
Switch off the flame.
Add in rose water. Mix well.
Let the mixture come to room temperature.
When it is completely cooled then transfer this mixture to kulfi moulds. Cover these moulds with their lid. (If you do not have kulfi moulds, use a steel or plastic container to freeze the kulfi mixture).
Place these moulds into the freezer and leave the kulfi mixture to freeze for at least 10-11 hours or overnight. This will allow the kulfi mixture to set and freeze nicely.
How to demould the kulfi from the molds- Place the mould in glass of hot water for about 10 seconds. Roll the kulfi mould between your palms for few seconds and kulfi will come out easily from the mould.
Take out the chilled and tempting mawa kulfi from the mould and serve.
Enjoy the cool treat!!
I wanted to make
Tricolor Kulfi hence divided the mixture in 3 parts.
For orange color- I added the soaked saffron strands along with the milk to one part.
For white color- Just demould the kulfi from the molds.
For green color- coat the demoulded kulfi with crushed or powdered pistachios.