Mawa Kulfi

Mawa Kulfi
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
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 


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.