Khoya Kulfi | How to make Khoya Kulfi

By Bindiya Sharma  |  22nd Jul 2015  |  
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  • Khoya Kulfi, How to make Khoya Kulfi
  • Prep Time

    0

    mins
  • Cook Time

    50

    mins
  • Serves

    6

    People

487

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Video for key ingredients

  • How to make Khoya

About Khoya Kulfi Recipe

For those who love the rich taste of khoya/mawa kulfi..

Khoya Kulfi, a deliciously finger licking recipe to treat your family and friends. This recipe of Khoya Kulfi by Bindiya Sharma will definitely help you in its preparation. The Khoya Kulfi can be prepared within few minutes. The time taken for cooking Khoya Kulfi is 50 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Khoya Kulfi step by step. The detailed explanation makes Khoya Kulfi so simple and easy that even beginners can try it out. The recipe for Khoya Kulfi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Khoya Kulfi from BetterButter.

Khoya Kulfi

Ingredients to make Khoya Kulfi

  • 1 liter full cream Milk(+ 4 tbsp for mixing with rice flour)
  • 150 g khoya
  • 3 tbsp Rice flour
  • 1/2 cup powdered sugar(can add more or less acc to preference)
  • 3-4 green cardamoms(seeds only discard husk)
  • 15 cashews
  • 10 pistachios shelled
  • 15 almonds
  • a splash of kewra essence
  • a splash of rosewater
  • falooda(optional)

How to make Khoya Kulfi

  1. Heat milk in a heavy pan for 40-45 minutes on low flame, or until it boils down to half in quantity.
  2. Meanwhile take a small bowl and mix together rice flour and 4 tablespoon milk, add to the reduced milk and stir well to get a thick and creamy texture.
  3. Now add khoya and sugar to it.Stir continuously on a medium flame.(add half of the sugar and then taste and adjust as per your taste)
  4. Remove the pan from heat .Let the mixture cool for sometime.Then add chopped cashews, pistachios, kewra, crushed cardamom seeds and almonds.
  5. Pour the mixture into kulfi moulds and refrigerate for 7-8 hours and serve, with a splash of rosewater…falooda can be additionally added on top.

My Tip:

use full cream milk for best creamy result

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