kulfi recipe, how to make kulfi recipe with khoya | easy kulfi recipe

kulfi recipe

kulfi recipe – a simple and easy recipe of kulfi made with khoya/mawa or evaporated milk.

in the hot summers in india, kulfi which is basically a frozen indian dessert is much sought after. i still remember the kulfi wallah (a vendor selling kulfi) carrying a large earthern pot on his head and selling kulfi door to door. in the hot months of april and may, we would always ask him to stop and serve us kulfi. he would remove kulfi from the moulds and slice them on a large serving leaf. no plastic plates in those days and hence so eco friendly.

the fond memories of having kulfi is not only limited to my home, but also at the chowpatty beach in mumbai. we had our favorite punjabi stall for kulfi. now here the vendors would serve us kulfi with falooda (corn starch vermicelli), sabja seeds and rose syrup. they had a lot of varieties of kulfi and i would always get confused which one to order.

as a family, kulfi was a much loved dessert. so not only mom would make different types of kulfi, but also my dad would get mixed kulfi at times from a nearby kulfi shop on his way to home from work. so preparing and serving kulfi is in the family.

this kulfi recipe is so easy and does not take a lot of time. i have added pistachios and almonds as dry fruits. but then you can have your choice of dry fruits added like cashews and raisins.

there are many ways a kulfi can be made. traditionally kulfi is made from thickening milk to rabdi. kulfi can also be made with condensed milk. here as mentioned above, i have added khoya/mawa. khoya is evaporated milk and imparts a lot of flavor and taste to the kulfi. i have also posted mango kulfi recipe and no cook mango kulfi recipe.

try this kulfi recipe and you will love it for its ease, simplicity and a great taste and texture.

lets start step by step kulfi recipe with khoya:

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 kulfi mixture cool. then pour the kulfi 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 aluminium foil and keep kulfi 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. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses.

kulfi recipe

if you are looking for similar recipes then do check mango panna cottamango ice creamstrawberry ice cream, custard apple ice cream and pomegranate ice cream with gulkand.

 kulfi recipe with khoya below:

4.0 from 3 reviews
kulfi recipe
 
Prep time
Cook time
Total time
 
kulfi recipe - easy to make kulfi with khoya (evaporated milk) and dry fruits.
Author:
Recipe type: dessert
Cuisine: indian
Serves: 2-3
Ingredients
  • 3 cups full fat whole milk - 750 ml
  • 75 to 80 gms mawa/khoya/evaporated milk, about 3.5 to 4 tbsp
  • 2 tbsp to 3 tbsp organic unrefined cane sugar or regular sugar, adjust as required - i added 3 tbsp of unrefined cane sugar
  • 1.5 tbsp rice flour or 1 tbsp corn flour
  • 3 tbsp milk to dissolve the rice flour or corn flour
  • 20 shelled unsalted pistachios
  • 20 almonds
  • 4 cardamoms, powdered in a mortar-pestle
  • 1 tsp kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
  • 2 pinch of saffron, crushed
Instructions
  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.
  2. grate the khoya or crumble it very well. keep aside. powder the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep both of them aside.
  3. crush the cardamom pods in a mortar-pestle and powder finely. discard the husks.
  4. dissolve the rice flour or corn starch in 3 tbsp milk. mix very well. keep aside.
  5. after 18 to 20 mins, add the sugar and stir.
  6. let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or corn starch paste.
  7. keep on stirring after adding the paste, so that no lumps are formed.
  8. the whole mixture has to be lump free, so keep on stirring.
  9. after 4 to 5 mins, when the mixture has thickened, add the mawa/khoya, powdered almonds and pistachios along with cardamom powder.
  10. 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.
  11. switch off the flame.
  12. add the kewra (pandanus or screwpine) water or rose water and crushed saffron.
  13. let the kulfi mixture cool.
  14. then pour the kulfi mixture in kulfi moulds or in serving bowls or in a tray.
  15. freeze the kulfi.
  16. once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses.



{ 29 Responses }

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    • says

      for thickening corn starch is used. in india corn starch is called as corn flour. hence i mention both the names. if its american visitor, they know its corn starch. and an indian visitor, then they know is corn flour.

  1. says

    Dassana,

    I’ve been looking for this recipe since I had kulfi that tasted of saffron and rose water in a restaurant a few months ago. I will certainly try it.

    By the way, I very much like your blog, every recipe I tried has been a success. Thank you.

    Rosa

    • says

      welcome rosa. nice to know that you found the recipe you were looking for. sometimes its a delight to find the things suddenly which we are looking for a long time.

  2. priya says

    Hi dassana

    Wonderful recipe!! Thanks for sharing. I’ll try this very soon
    How many days can we refrigerate these kulfi’s after it is set?

    • says

      roshan and sajra – you can use condensed milk instead of khoya. just reduce the sugar if using sweetened condensed milk. about 1/4 or 1/3 cup of condensed milk would suffice.

  3. says

    This seems to be a more easy recipe instead of buying condensed milk at store .Thanks so much for sharing dassana.I shared wholewheatbread in my blog .Whenever you find time check it out.

  4. Preeti says

    This looks so yum. Will surely try it this summer.

    Dassana, can you tell me how to make ice lollies? We get them in shops in different flavours like orange, pineapple etc. but I am always worried about the type of water they use and also preservatives and high sugar content. So I want to try at home once.