A childhood favorite- a simple, indulgent cold dessert loaded with nuts.
dessert, indian recipes
MAWA / KHOYA
whole milk or 2% milk
mawa/ khoya grated
cup +2 tbsp
mixed nuts ( pistachio, almonds, cashew)
MAWA MAKE AHEAD
In a non stick pan on medium low add the ghee. Next add the milk mix well and boil on medium high stirring all the while for 5 -7 minutes.
Add milk powder stirring continuously on medium low and mix in till a smooth mixture is formed 3-4 minutes.
Continue folding the mixture till it all comes together and starts leaving the sides of the pan.
Let it cool and form a block to store in refrigerator for up to a month. You can also store a portion of it in the freezer for up to 3 months.
In a heavy bottomed pan add the milk and bring to a boil. Reduce to medium low and stir occasionally till the milk reduces to half for about 30 minutes.
Add sugar and mawa to the reduced milk and stir well so that all the mawa is mixed in smoothly and continue to simmer stirring every 2- 3 minutes for another 10 minutes
Add rose water and nuts and stir in well and cook for another 2 minutes.
Take off from the heat and let it cool completely.
Pour into kulfi molds or in loaf tins and place in freezer for 6 -8 hours.
The texture of the kulfi should be grainy and not completely smooth like ice cream.
Unmold or slice and serve.
You can always use store bought mawa as well. It is also called khoya and available in most asian/indian grocery stores.