Homemade Creamy Malai Kulfi Recipe using Khoa

Ingredients

• 4 cups Homo milk or 10 % Cream

• 6 tablespoon Sugar or acc to taste

• ¾ cups Brars Khoya crumbled milk solids (adding khoya will give creamy Malai texture as well thickness to the lufi quicker than reducing milk for hours

• ¼ teaspoon cardamom seeds crushed

• ¼ cup chopped almonds and pistachios optional

• Rose petals optional

Instructions

• In a stainless steel saucepan over medium heat, bring milk and sugar to a simmer until sugar has dissolved; a couple minutes.

• Lower the flame and add in the crumbled milk solids.

• Continue cooking the milk on a low heat for 30-40 minutes so the milk solids can dissolve. The texture will remain a bit grainy. Make sure to stir every once in a while to ensure that the milk doesn't catch at the bottom of the pan.

• Add in the crushed cardamom seeds and nuts.

• Pour the mixture in any freezer-safe molds (molds can be purchased)) and place in freezer for a few hours until the kulfi is frozen.

• To unmold, place a toothpick or popsicle stick into the center of the frozen kulfi and place the mold in hot water for 10 seconds. Run a knife along the edge of the mold to loosen the kulfi using the popsicle stick.

• Enjoy!