Street Style Authentic Mawa Kulfi

By Food Fusion · 300 min

Ingredients

Instructions

1. In a bowl, add the milk and green cardamom and mix well. Bring to a boil, then cook on low heat for 18 to 20 minutes, until 25% of the milk has reduced. Keep the milk on low heat.
2. In a wok, add the khoya, mix well and cook on low heat for 7 to 8 minutes.
3. Add the sugar, mix well and cook on low heat until light brown and the sugar has completely melted.
4. Gradually add 1 cup of the boiling milk, mix well, then add the remaining boiling milk and mix well.
5. Add the almonds and pistachios, mix well and cook for 1 to 2 minutes.
6. Remove the cardamom pods from the milk and keep cooking on low heat until 25% of the milk has reduced, the mixture is thick and it is light brown.
7. Add the kewra water and mix well.
8. Leave to cool at room temperature, stirring.
9. Transfer the mixture to a jug and refrigerate until chilled, about 2 hours.
10. Pour the mixture into kulfi moulds, cover with foil, insert ice cream sticks and freeze for 8 hours or overnight (makes 12).
11. In a jar, mix the water and food colour well. Add the desiccated coconut and mix well.
12. Sprinkle the coloured coconut over the kulfi and serve.

Summarized from Food Fusion's video. Watch it for the details.

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