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.