• 1/2 litre full cream milk
• 1 tbsp Cornflour
• 2 tbsp Sugar
• 1/2 tsp Elaichi powder
• 1 -2 tbsp Khoya/Mawa
• 1/2 tbsp skinned pista (pistachios), thinly sliced
• 1/2 tbsp skinned badam (almonds), finely sliced

Instructions

• Pour the Milk into a wide, heavy pan and bring to boil over high heat, stirring constantly. Use full Cream Milk otherwise the kulfi will be less creamy and will form ice crystals in it.

• Now lower the heat and cook the milk, stirring constantly, until it has thickened. (This will take  about 10-15 minutes). Stir the sides of the pan constantly to avoid scalding.

• In 1/4 cup cold water, mix cornflour and make sure no lumps are formed. Add this to the milk. Stir constantly otherwise it will start sticking to the base of the pan and you will get burnt taste.

• Now add the sugar, nuts and cardamom powder and grated khoya. Stir well till the khoya gets evenly dissolved. Switch off the stove and allow the pan to cool.

• Once at room temperature, pour the mixture into kulfi moulds and let it freeze until set, about 6 hours.

• To serve, remove the kulfi from the moulds by running a sharp knife around the edges of the pista-badam kulfi. Slip each kulfi onto a dessert plate or bowl, cut across into 3-4 slices, garnish with chopped pista and badam and serve.

Notes:

• If you want, you can use popsicle moulds or you can use small earthen matkis to make matka kulfi.

• To take out kulfi with ease, hold the mould under running water for half a minute. The kulfi will come out quickly.

• If you want, you can soak the almonds overnight and grind them into a fine paste before adding them to the mixture.

 Be the most stylish host of the town by serving Kulfi in Devnow Ceramics Black Cocoon Bowls from UrbanDazzle.

Source