Kulfi is a famous frozen Indian dessert served in clay pots. It is much loved recipe during summers. There are many variations in making kulfi by adding corn flour, condensed milk or khoya / mawa. The concept is making the milk thick like a rabri and freezing it until firm. You can add any thickening agent, I have prepared with semi sweetened khoya. The khoya added makes the kulfi rich in taste and flavor.
The important ingredients are milk, sugar, cardamom and lots of chopped nuts. You can also add saffron to it. It is important to use full fat milk for making kulfi. Boil in complete low flame and once thickened, pour into kulfi moulds, popsicle mould, shot glasses or stainless steel glass.
You may also like mango kulfi recipe to enjoy in this summer.
I have uploaded the video recipe of homemade khoya kulfi below. Don’t forget to hit subscribe button for more video recipes.
Freezing time : 5 hours
Cooking time : 25 minutes
No. Of serving : 3-4
- Full fat milk – 3 cups
- Khoya – 1/4 cup (semi sweetened)
- Sugar – 2 tbsp
- Cardamom – 3
- Chopped pista – 1/4 cup
1. Boil milk in a pan. Once it comes to boil, reduce the flame and boil until it reduces to half.
2. Meanwhile crumble the khoya. Take cardamom in a mortar and crush it using pestle.
3. Take pistachios and crush it coarsely or chop it. Keep aside
1. Add sugar and crushed cardamom to the milk. Stir well and boil for 2-3 minutes in low flame.
2. Add the khoya to the milk. Stir continously to avoid burning in low flame for 5 minutes until it becomes thick.
3. Add chopped nuts and mix. Remove from flame and allow it to cool completely.
4. Once cooled, pour into moulds or glass and freeze it until firm.
5. You can also insert the ice cream stick to the kulfi and continue freezing it overnight or at least for 5 hours.
6. For removing from mould easily, place the mould in warm water for few seconds before un-moulding.
7. Enjoy this delicious, creamy khoya kulfi.
- Adjust the quantity of sugar according to the sweetness of khoya. I have used semi sweetened khoya (milk solids).
- You can also add cardamom powder instead of full cardamom. I have removed the skin after boiling.
- You can fasten the process by adding a tsp of rice flour or corn flour dissolving it in water. This is thicken the milk soon.
- Keep stirring continuously in low flame after adding khoya as it may burn at bottom.