Name: Khoya Kulfi recipe by Bindiya Sharma at BetterButter
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 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)

Ingredients Serving: 6

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)

Instructions

Heat milk in a heavy pan for 40-45 minutes on low flame, or until it boils down to half in quantity.
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.
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)
Remove the pan from heat .Let the mixture cool for sometime.Then add chopped cashews, pistachios, kewra, crushed cardamom seeds and almonds.
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.

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