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Indulge in the rich, creamy goodness of Mawa Malai Ice Cream Kulfi! Made with thickened milk, dry fruit paste and a hint of saffron, each bite is a smooth, velvety treat that melts in your mouth. This traditional kulfi is perfect for anyone craving authentic Indian flavors in a delightful frozen dessert.

Ingredients
2 tbsp water
1 liter milk + 1/4 cup (for dry fruit paste)
3 tbsp milk powder
Pinch of saffron
5 cashews
5 almonds
7 pistachio
1/3 cup sugar

Method
• Take a large, thick-bottomed pan to prevent the milk from boiling over and sticking. Add a tablespoons of water to the pan first; this helps the milk heat without sticking as it warms.
• Pour milk into the pan and heat it on medium-low. Add a few saffron strands for flavour and color, and stir to combine.
• Once the milk begins to bit thicken, take 3 tablespoons of milk powder and mix it with a few tablespoons of hot milk in a separate bowl. Stir until smooth, then add this paste back to the milk. This method helps avoid lumps.
• When the milk has thickened to a desired consistency, add 1/3 cup of sugar. For added flavour and richness, add a paste made from cashews, almonds, and pistachios.
• Throughout the cooking process, stir continuously and scrape down any malai (cream) that forms along the sides of the pan back into the milk. This helps create a rich texture. Boil until it reduce to 1/3rd of its total volume
• Once the milk mixture has thickened well, remove it from heat and let it cool completely. After cooling, blend the mixture briefly to ensure a smooth texture.
• Pour the kulfi mixture into kulfi molds or any airtight container. Place in the freezer for at least 6 hours, or until fully set.
• To serve, dip the mold in warm water to release the kulfi. Slice and serve in a bowl, garnishing with chopped pistachios, saffron, or rose petals for an elegant touch. Enjoy your rich and creamy Mawa Malai Ice Cream Kulfi.


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