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Quick Kulfi

A childhood favorite- a simple, indulgent cold dessert loaded with nuts.
Prep Time30 mins
Cook Time40 mins
Cooling Time6 hrs
Total Time7 hrs 10 mins
Course: Dessert
Cuisine: Indian
Keyword: dessert, indian recipes
Servings: 10 servings
Author: beyond.curry



  • 1/2 cup whole milk
  • 1 1/2 tbsp ghee/clarified butter
  • 1 cup milk powder


  • 4 cups whole milk or 2% milk
  • 1/2 cup mawa/ khoya grated
  • 1/ 2 cup +2 tbsp sugar
  • 1 tsp rose water optional
  • 1/2 cup mixed nuts ( pistachio, almonds, cashew) chopped
  • 1/2 tsp saffron
  • 1 tbsp hot water



  • 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.