Kulfi recipe with step by step photos – a simple and easy recipe of delicious kulfi made with khoya (mawa or dried evaporated milk solids).
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 earthen 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.
few more Kulfi and ice cream recipes posted on blog are:
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.
There are many ways a kulfi can be made. Traditionally it is made from thickening milk to Rabdi. It 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.
This kulfi recipe is very 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.
Try this recipe and you will love it for its ease, simplicity and a great taste and texture.
How to make 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.
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.
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.
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.
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.
6. After 4 to 5 mins, when the mixture has thickened, add the grated mawa/khoya, powdered almonds + pistachios and cardamom powder.
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.
8. Switch off the flame. Add the kewra water or rose water and crushed saffron.
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.
10. Cover with lids or aluminum foil and keep it in the freezer till it sets.
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.
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Easy Kulfi Recipe
- 3 cups full fat whole milk or 750 ml
- 75 to 80 grams mawa (khoya or evaporated milk) - about 3.5 to 4 tablespoon mawa
- 2 to 3 tablespoon organic unrefined cane sugar or regular sugar - adjust as required. (i added 3 tablespoon of unrefined cane sugar)
- 1.5 tablespoon rice flour or 1 tablespoon corn flour
- 3 tablespoon milk to dissolve the rice flour or corn flour
- 20 shelled unsalted pistachios
- 20 almonds
- 4 green cardamoms - powdered in a mortar-pestle
- 1 teaspoon kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
- 2 pinch of saffron - crushed
reducing milk and preparation for kulfi
- 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.
- 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.
- Crush the cardamom pods in a mortar-pestle and powder finely. Discard the husks.
- Dissolve the rice flour or corn starch in 3 tbsp milk. Mix very well. Keep aside.
- After 18 to 20 minutes, add the sugar and stir.
- Let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or corn starch paste.
- Keep on stirring after adding the paste, so that no lumps are formed.
- The whole mixture has to be lump free, so keep on stirring.
- After 4 to 5 mins, when the mixture has thickened, add the khoya (mawa), powdered almonds and pistachios along with cardamom powder.
- Stir very well and just simmer for a minute or two on a low flame. Keep on stirring so that the khoya (mawa) is distributed evenly.
- Switch off the flame.
- Add the kewra (pandanus or screwpine) water or rose water and crushed saffron.
- Let the mixture cool.
- Then pour the mixture in kulfi moulds or in serving bowls or in a tray.
- Freeze the kulfi. Once the kulfi is well set, unmould it by sliding a butter knife at the edges.
- Remove on a plate. Slice the kulfi and serve immediately. You can also serve directly in the serving bowls or glasses.
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