Easiest and Creamiest Plain Mawa Malai Matka Kulfi

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Summers are here and for us, that means the kulfi season is full on. So, presenting to you my first kulfi of the season, the most easiest, simplest and creamiest Mawa Malai Matka Kulfi that needs just a handful of basic pantry ingredients! If you don't have the matkis, don't worry...just freeze them in any kulfi mould or a container that you may have and you are good to go....let's begin with the ingredients and then the recipe.


Easiest and Creamiest Mawa Malai Matka Kulfi


Easiest and Creamiest Mawa Malai Matka Kulfi


INGREDIENTS

  • Full fat milk - 1 liter
  • Mawa (dried milk solids) - 1/4 cup
  • Fresh cream - 2 tbsp
  • Condensed milk - 200 grams or as per your sweet preference
  • Elaichi (cardamom) powder - 1 tsp
  • Almond and pistachio flakes, optional - for garnishing
NOTE: You can flavour this basic kulfi mixture with any fruit pulp of your choice such as mango, chiku, sitaphal etc. Just make sure, you add the fruit puree once the mixture has cooled down to room temperature.


Easiest and Creamiest Mawa Malai Matka Kulfi


METHOD

  • Bring the milk to a boil in a heavy bottomed pan.Simmer and let it reduce to 1/2 its original quantity. Keep stirring in between so that the milk doesn't burn.
  • Once the milk reduces, add cream, khoya and condensed milk.
  • Stir nicely and again simmer till the milk thickens and further reduces by half. Keep stirring in between.
  • In the end, mix in the cardamom powder. Switch off the flame and let the milk come down to room temperature.
  • Pour the thickened milk in small matkis, kulhads or kulfi moulds. Garnish with almond and pistachio flakes. Nicely cover with cling film and aluminium foil so that there are no ice crystals in the kulfi. Freeze for 8 to 10 hours or overnight.
  • Serve chilled.


Easiest and Creamiest Mawa Malai Matka Kulfi


Easiest and Creamiest Mawa Malai Matka Kulfi


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