Answers
How to make Kulfi Recipe with Khoya
Preparation::
1. In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time.
heat milk for making kulfi recipe
2. Dissolve the rice flour or corn starch in 3 tbsp milk. Mix very well. Keep aside. I prefer rice flour for thickening in kulfi instead of corn starch as it gives a creamy texture.
add rice flour to milk for making kulfi
3. Grate the khoya or crumble it very well. There should be no large pieces or lumps. Powder the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep both of them aside.
adding khoya for making kulfi recipe
4. After 18 or 20 mins, add sugar to the milk and stir well. Also keep on scraping the milk solids from the sides and keep them adding to the simmering milk.
adding sugar for making kulfi recipe
5. When the sugar has dissolved and after 3 to 4 mins, add the rice flour paste or corn starch paste. Keep on stirring while adding the rice flour paste, so that no lumps are formed. You have to keep on stirring for some minutes till the milk thickens. In case you see small lumps, then just break them with the spatula or spoon.
stir the milk kulfi mixture
6. After 4 to 5 mins, when the mixture has thickened, add the grated mawa/khoya, powdered almonds + pistachios and cardamom powder.
add khoya dry fruits to kulfi mixture
7. Stir very well and just simmer for a minute or two on a low flame. Keep on stirring so that the khoya/evaporated milk is distributed evenly.
stir kulfi mixture
8. Switch off the flame. Add the kewra water or rose water and crushed saffron.
adding saffron to kulfi recipe
9. Let the mixture cool. Then pour the mixture in kulfi moulds or in serving bowls or in a tray or in shot glasses. Scrape the milk solids also from the sides and add them to the glass.
cool the kulfi
10. Cover with lids or aluminum foil and keep it in the freezer till it sets.
keep kulfi in fridge
11. Once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. You can also rub the mould or glasses between your palms or dip in some warm water and quickly remove them. Remove on a plate. Slice the kulfi and serve immediately. You can also serve kulfi directly in the serving bowls or glasses. You can also add it to falooda.