Dense and creamy kulfi made with reduced milk, khoya, nuts, cardamom, and a hint of kewra.
Calories
295kcal
Protein
9g
Carbs
28g
Fat
16g
Melt the butter in a wok, add sugar on very low heat, and cook until it melts and turns light brown.
Pour in the milk, bring it to a boil, and cook for 6 to 8 minutes. Add the chopped nuts and cardamom powder, then keep cooking until the milk reduces by about one-third.
Turn off the heat and let the mixture rest for 10 minutes. Stir in kewra water and crumbled khoya until smooth.
Cool the mixture completely, chill briefly, then pour it into kulfi molds. Freeze for at least 10 hours or overnight before serving.
Kulfi is a rich frozen desi dessert with a dense texture, deep milk flavor, and a generous finish of nuts and cardamom.
Unmold the kulfi and serve with extra chopped pistachios or a light drizzle of rose syrup.
Dip the molds in cool water for a few seconds before unmolding so the kulfi slides out neatly.
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