I am drooling even while I am writing this recipe. Mind you I just finished a lot today morning, still I want more. That’s the thing about kulfi, especially when it is prepared at home. When I used to stay in Dombivali, we used to often bring kulfi from a famous shop called “Shreeram”. There were various flavors offered like pista, chickoo, gulkand, mango and the famous malai or mava kulfi.
After we moved to Pune I saw a lot of ice cream parlors but hardly any Kulfi shops. I had mastani (milkshake topped with ice cream) various kinds of ice creams, fro-yo, gola and what not BUT where’s that authentic kulfiwala. Thanks to a native friend we found out Ganesh Kulfiwala, a simple roadside kulfi stall near Karnatak High School, Erandwane, Pune. One of the most awesomest Kulfis I have ever eaten in Pune and the taste beats many well-known ice-cream flavors. (Btw I am still drooling…slurrrp.)
This summer I started preparing ice-creams at home and let me tell you, it is a treat to do that. If you know the right recipe it is one of the easiest albeit yummiest things to make. Bye bye to post lunch drive in the heat to get an ice-cream to quench the ice-cream cravings. Just open the freezer and viola!!!!
I made this kulfi for my mom who was visiting me over a weekend. I loved the way it turned out. Here’s the easy mava malai kulfi recipe. Prepare it, stock it and enjoy it for a lazy afternoon with your loved ones.
Whole milk (not heated) – 2 cups
Milk powder – ¼ cup
Corn flour – 1 teaspoon
Sugar – 1 ¼ cup
Fresh Khoya/Khava/ Mava – 1 cup
Kesari milk masala or dry fruit powder – 2 teaspoons
- Heat 1 cup milk in a pan and add milk powder, corn flour, and sugar to the remaining 1 cup. Mix together and add it to the pan.
- Reduce the milk to nearly 1 ½ cups.
- Meanwhile roast the khawa/khoya/mava in a pan for 3-4 minutes by constantly stirring it.
- Cool down the milk mixture and mava.
- Once cooled add the mava to the milk mixture and churn it together once in the mixer/ churner.
- Finally add the dry fruit powder and pour the milk in the kulfi molds or an air tight tin for 9 – 10 hours.
- Once set unmold and serve.
- You may also set this kulfi in small earthen pots called matkas.
- Adjust the sugar quantity as per taste.
- Always use full-cream milk i.e. whole milk for making ice-creams and kulfis.
It’s was evening 5.00 pm and I was dead tired due to a very busy day but super hungry. I was on empty stomach and was too bored to prepare anything usual. It was then that it struck me that I had a packet of vermicelli. It had been a long time that I had prepared this wonderful dish which I really love. Within a matter of 15-20 minutes, I had a delicious and healthy snack ready!!
In my childhood I used to love Maggie (instant noodles), but my mother used to always tell me to eat something healthy. She used to make this upma and used to make me happy it looked similar to my Maggie noodles. Mummy happy, tummy happy!!
Wheat vermicelli – 2 cups
Mustard seeds- ½ teaspoon
Turmeric Powder – ½ teaspoon
Green chilies- 3 finely chopped
Onion (finely sliced) – 1 medium
Carrot (chopped) – ½ cup
Green Peas (shelled) – ½ cup
Capsicum (sliced) – ¼ cup
Oil – 1 ½ teaspoons
Sugar – ½ teaspoon
Lemon juice – 1 teaspoon
Water (boiling) – 3 cups
Salt – to taste
- In a pan heat the oil and add the mustard seeds. Let it splutter and then add the turmeric powder, green chilies, onions, carrots, green peas, capsicum and sauté well on medium flame.
- Once the onion becomes transparent add the vermicelli and sauté for 2-3 minutes on medium flame.
- Add the boiling water, salt, sugar, lemon juice and mix well.
- Let it cook on a medium flame with a lid on until all the water is evaporated and the vermicelli is properly cooked.
- Garnish with coriander and serve hot.
Add as many veggies as you can to enrich the nutritional value.
You may use vermicelli made of maida i.e. refined flour but using wheat based vermicelli adds to the nutrients.
Lal (Red) math is a type of leafy vegetable found in Inida. It also has a cousin called Hirwa math ;). It is known so in Marathi. Its botanical name is Amaranth. The color of this veggie is very unique. It is said that the red color stimulated once appetite and this veggie sure is a proof of it.
I hope it stimulates your appetite too!!
Lal Maath (Red Amaranth) – 1 bunch
Onion (finely chopped) – 2 medium sized
Garlic (minced) – 4-5 cloves
Mustard seeds – ½ teaspoon
Asafoetida – ¼ teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – 2 teaspoons
Oil – 2 tablespoons
Salt – to taste
- Remove the stems and take only the leaves of lal maath. Wash the leaves thoroughly under running water. Drain the water and chop the leaves finely.
Lal maath leaves
- In a pan heat the oil and add the mustard seeds. Once it crackles add the turmeric powder, asafoetida, minced garlic and onions.
- Sauté till the onions are transparent in color.
- Add the chopped lal maath and sauté for 2-3 minutes.
- Add salt, red chili powder and mix gently.
- Sauté for more 4-5 minutes.
- Serve hot with chapattis, roti, or bhakri.
Always wash the leafy vegetables before chopping them so that the nutrients aren’t wasted.
Leafy vegetables require less amount of salt as compared to other veggies. So take care.
The same recipe can be made with Hirwa Maath (Green Amaranth)
I would love to hear what you think about this recipe. Do comment.