Kulfi is the most popular Indian dessert delicacy served in varied forms. Various types of kulfis are served including Malai kulfi, Matka kulfi, rabri kulfi, Kesar pista kulfi, etc.
Kulfi is a denser form of milk seasoned with pistachios, saffron strands, cardamom, rabri, etc.
Today I am sharing the recipe of Mawa kulfi or rabri kulfi. I have only seasoned this kulfi with Cardamom powder to retain the original taste of the traditional Mawa kulfi. BELIEVE ME!! YOU WILL REMEMBER YOUR CHILDHOOD KI THELE WALI KULFI AFTER EATING THIS.
I have also shared the recipe of KESAR PISTA KULFI in my earlier post(Kesar Pista Kulfi….)
Full fat milk: 1.5 litres
Fresh khoya/mawa/kalakand: 150 gms
Sugar: 1 cup or as per taste
Cardamom powder: 2 tsp
Rose syrup: 1 tbsp
Colored sugar balls: 1 tsp
1. Boil the milk. Grate the Khoya or mawa with a grater. Add the grated khoya to the boiling milk. As soon as the khoya dissolves in milk, the colour of the milk will turn light yellow in color. Also add sugar at this stage to the milk mixture.
2. Add cardamom powder to the milk mixture and let the milk mixture reduce for about 20 minutes. Gradually the mixture will become grainy. Stir it continuously so that it should not stick to the bottom of the vessel. As soon as it becomes grainy, turn off the gas knob. Let the mixture cool down.
3. Pour the mixture into kulfi moulds or into disposable cups and cover them with foil. Refrigerate it for 6 hours.
4. Demould and serve with Rose syrup and sugar balls.