Mawa kesar kulfi | How to make Mawa kesar kulfi

By Dr.Kamal Thakkar  |  10th Apr 2017  |  
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  • Mawa kesar kulfi, How to make Mawa kesar kulfi
Mawa kesar kulfiby Dr.Kamal Thakkar
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

14

0





About Mawa kesar kulfi

Delicious and creamy kulfi

Mawa kesar kulfi is a delicious dish which is enjoyed by the people of every age group. The recipe by Dr.Kamal Thakkar teaches how to make Mawa kesar kulfi step by step in detail. This makes it easy to cook Mawa kesar kulfi in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Mawa kesar kulfi at home. This amazing and mouthwatering Mawa kesar kulfi takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Mawa kesar kulfi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mawa kesar kulfi is a good option for you. The flavour of Mawa kesar kulfi is palatable and you will enjoy each and every bite of this. Try this Mawa kesar kulfi and impress your family and friends.

Mawa kesar kulfi

Ingredients to make Mawa kesar kulfi

  • Milk- 1 ltr
  • Mawa/khoya- 100 gms
  • Sugar- 1/2 Cup
  • Chopped dry fruits- 2 tbsp
  • Cardamom powder- 1 tsp
  • Kesar-1 pinch

How to make Mawa kesar kulfi

  1. Boil full fat milk in a heavy bottom pan.
  2. Reduce flame to medium after a boil and keep stirring till milk reduces to half. Add kesar and sugar.
  3. Keep stirring so that milk doesn't stick to bottom.
  4. After sugar dissolves add crumbled mawa. If mawa is hard or frozen, grate it.
  5. Slowly mix and blend the mawa with milk while stirring. Add the dry fruits and cardamom powder.
  6. The milk thickens soon after we add mawa. Turn off the gas when you get a thick creamy consistency.
  7. After it cools add a pinch of salt, so that it doesn't melt fast when you remove from moulds to eat.
  8. Now pour in kulfi moulds or kullads. Garnish with some dry fruits on top.
  9. Keep in freezer for 6 to 8 hours.
  10. When you want to eat remove from freezer 10 minutes prior to serving and immerse the kulfi mould in warm water to easily remove the kulfi.

My Tip:

If you want to speed up the process, you can add a spoon of cornflour mixed in cold milk to the boiling milk.

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