Dry Fruit Kulfi / How To Make Kulfi With Khoya

Well..there is no denying of the fact that I love ice - creams. And when it comes to kulfi..I literally go crazy about it. In Kolkata there is a street called Hatibagan, it is the heaven for any junk jewelery lover. If you go straight along that road there comes a big sweet shop called K.C. Gope..and it serves the best Faluda - Kulfi in Kolkata(according to me.:)) I often headed there in the summer to have a mouthful of that kulfi. It was actually Malai Kulfi and the when the creamy malai kulfi melted in the mouth with the soft faluda and chilled rose syrup..it seemed..if there is heaven somewhere in this earth, this is is..this is it!!

Kulfi is actually a little different from the ice - cream. Ice creams are soft and melting whereas the kulfi is comparatively harder and you can actually chew it and it takes time to melt in the mouth and in between you get tortured with its sultry, creamy texture.

There are many types of kulfis and with the modern day technology the process of making kulfi is being upgraded as well. Before Kulfi used to be made with evaporating the milk. They made rabri with that and then with that Kulfi was made. Its a long and tedious process. Now we use heavy creme, condensed milk, corn starch for making kulfi, which I think somehow changes the taste. That classic and authentic taste is missing from them. So, I thought of making Kulfi with khoya and rice powder as the thickener. And since it is a dry fruit kulfi, lots of nuts will go there too.
Come, lets cook dry fruits kulfi.



Dry Fruits Kulfi / How to Make Kulfi With Khoya
Serves 6-7

Ingredients:

• 1 liter whole full fat milk
• 1/2 cup sugar
• 3-4 walnuts
• a handful of almonds - roasted
• a handful of pistachios - roasted
• a handful of cashew - roasted ( I did not have cashew, but if you have do add them)
• A hand full of raisins
• 1/2 cup khoya / mawa
• a pinch of saffron
• 4-6 green cardamom
• 1 and 1/2 tbsp rice powder
• 1 tbsp rose water/kewra water /both

main ingredients at a glance

Method:

• Chop the nuts in big chunks and put them in a grinder.
• Pulse for just once and make a coarse powder. Do not make them into a fine powder.
• Now crush the green cardamoms and keep aside.
• Take a cup of milk and put the saffron and rice powder in it.
• Mix everything evenly and keep aside.
• Take the khoya and break them into small pieces so that it can be mixed easily with the milk.
• Now take the milk in a sauce pan and put the flame on medium high.
• As it comes to a boil put the flame on low and let it simmer.
• Stir continously so that the milk does not stick to the bottom of the pan.
• Let it simmer for 15-20 minutes.
• It will thicken a little by now.
• Now add the sugar and crushed green cardamom and simmer again for 7-8 minutes.
• Add the dry fruits. Stir and mix everything.
• Now add the khoya and the rice powder mixture.
• Stir to mix everything properly.
• The milk with start to thicken now.

the consistency should be like this

• Add the rose/kewra water now.
• Simmer for 3-4 minutes and put the flame off.
• Let the mixture come to room temperature.
• Put them in a mold and freeze overnight.
• Serve chilled with dry fruits / faluda and rose syrup.