Recipe for Homemade Mawa Kulfi

There’s something timeless about enjoying a chilled, creamy kulfi on a warm evening. Among all the variations, mawa kulfi stands out for its rich texture and deep flavor, thanks to the goodness of thickened milk solids. This traditional Indian dessert is not only delightful but also easy to make at home with just a few ingredients. Here’s a simple recipe to prepare homemade mawa kulfi that will remind you of those nostalgic summer evenings.

Ingredients:
●    Full cream milk – 1 litre

●    Mawa (khoya) – ½ cup (grated)

●    Sugar – ¼ cup (adjust to taste)

●    Fresh cream – 2 tablespoons (optional for extra creaminess)

●    Cardamom powder – ½ teaspoon

●    Chopped nuts – 2 tablespoons (almonds, pistachios, cashews)

●    Saffron strands – a few (optional, for flavour and colour)


Instructions:
1.    Boil the Milk:
 Pour the milk into a heavy-bottomed pan and bring it to a boil. Once it starts boiling, lower the flame and let it simmer. Stir continuously to prevent it from sticking to the bottom.

2.    Add Mawa:
 When the milk reduces to about three-fourths of its original quantity, add the grated mawa. Mix well so that it blends smoothly without lumps. Continue to stir and cook on a low flame until the mixture thickens further.

3.    Add Sugar and Flavours:
 Add sugar and stir until it dissolves completely. Then mix in cardamom powder, saffron strands, and chopped nuts. You can also add a tablespoon of fresh cream at this stage for a richer texture.

4.    Cool the Mixture:
 Turn off the heat and allow the mixture to cool down slightly. Stir occasionally to avoid a layer forming on top.

5.    Set the Kulfi:
 Pour the mixture into kulfi moulds or small bowls. Cover them with foil and insert ice-cream sticks if desired. Freeze them for at least 6–8 hours or overnight until completely set.

6.    Serve and Enjoy:
 To demould, rub the moulds between your palms or dip them in warm water for a few seconds. Gently pull out the kulfi and serve it immediately, garnished with more chopped nuts if you like.


Tips for Perfect Mawa Kulfi:
●    Use full-fat milk for the creamiest result.

●    Stir continuously while reducing milk to prevent burning.

●    Adding a pinch of saffron not only enhances flavour but also gives a royal colour.

●    You can also blend the mixture before freezing for a smoother texture.


Conclusion:
Homemade mawa kulfi is pure indulgence — rich, creamy, and full of traditional flavour. It’s the perfect treat for festivals, family gatherings, or simply to enjoy as a cooling dessert after a meal. Once you try this easy recipe, you’ll never go back to store-bought versions again.

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