CREAM - 1 CUP

firstly, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder

1

WELL COMBINED

stir and mix well making sure there are no lumps

2

THICKENS

continue to cook on low flame without burning

3

PASTE CONSISTENCY

keep stirring until the mixture thickens and separates from the pan. instant mawa is ready, you can use immediately or refrigerate and use up to a week

4

MILK - 2 LITRE

firstly, in a large kadai heat 2-litre milk, ¼ tsp saffron

5

STIR WELL

stir and get the milk to a boil, without burning

6

STIR & BOIL

stir and get the milk to a boil, without burning

7

SIMMER - 15 MINUTES

now simmer for 15 minutes or until the milk reduces to a quarter.

8

MAWA - KHOVA

after the milk thickens add prepared mawa and mix well

9

SUGAR - HALF CUP

also, add ½ cup sugar and cook for 2 minutes on low flame.

10

PISTACHIOS  

now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios

11

KULFI MIXTURE

mix well and the kulfi mixture is ready to set

12

FILL IN MOULDS

pour the kulfi mixture into kulfi moulds. if you do not have moulds, you can pour until matka or glass cups

13

FREEZE - 8 HOURS

cover and freeze for 8 hours or until sets completely.

14

INSERT STICK

after 8 hours, the kulfi has set completely and is ready to serve

15

READY TO EAT

finally, garnish the malai kulfi with few chopped pistachios and enjoy

16

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