Kulfi ice cream using khoya | How to make Kufli Ice cream

I have tasted Kulfi Ice cream when I was a kid. When I go to marina beach with my parent and uncle, they used to buy and give it to me. I love the taste. But I am not able to get it near my home place. I get only normal kuchi ice or ball ice. After that I really forgot how it actually tastes, as I started tasting different ice creams. Then after I started preparing ice creams at home, I always think I should prepare kulfi atleast once. But somehow i keep postponing it, because I don't have the kulfi cones and sometimes, I will not have the exact ingredients etc.

Two weeks back, I got the ready made khoya from Mustafa centre and prepared this Mango Kalakhand. Half the packet of khoya was left over and I wanted to do something which i never tried before. So when browsing net, I saw the Kulfi Ice cream using Khoya recipe here and thought of using my khoya and also fulfil my long wish of preparing the kulfi ice cream at home. Kulfi came out superb and we all loved it a lot. My kids asked me to prepare the same one more time. I too have decided to prepare different kulfi's in coming posts.

You can check all my Ice cream Recipes here. Some have given below.
Almond Ice cream
Chocolate Ice cream
Vanilla Ice cream
Rose Milk Ice cream
Mango Ice cream
Strawberry Ice cream

Kulfi Ice Cream using Khoya

Preparation time: 10 min | Cook Time: 40 min | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: Indian

Ingredients

Full cream milk - 1 litre 

Sugar - 5 to 6 tbsp (adjust by increasing or decreasing according to your taste)

Khoya / Mawa - 4tbsp

Corn flour - 1 tbsp

Milk - 3 to 4 tbsp ( to mix corn flour)

Pistachios - 10 to 15 (crushed)

Almonds - 10 to 12 (crushed)

Cashews - 10 (crushed)

Cardamom powder - 2 pinch 

Saffron - few strands

Rose water or vanilla essence - 1 tsp (optional)

Method to prepare Kulfi Ice cream using Khoya

1. Start boiling the milk in a flat bottomed vessel. Now and then stir it well. It might take around 20 to 30 minutes for the milk to reduce to 1/3rd.  Meanwhile start preparing the other things needed  Mix the 4 tbsp milk with corn flour and keep it ready in a small bowl. 

2. Crush all the almonds, pistachios and cashews in a mortar or grind in a food processor. If you have whole cardamoms, then grind 2 to 3 of them now and keep everything ready. 

3. Grate the khoya or crumble it very well.  There should not be any large pieces of khoya. If so, then might take time to dissolve. After 20 to 30 minutes, the milk would have reduced to 1/3rd of its quantity.  

4. Now add the sugar and mix it well. When the milk is still boiling add the corn flour mixture to the boiling milk. Stir them well. The milk gets thickened by now. 

5. Now add in the almond, pistachio and cashew powder and cardamom powder as well. Mix well. Add the saffron strands.

6. Milk would have thickened nicely by now and colour would have started changing. 

7. It's time to add the khoya. Add the khoya and mix nicely so that no lumps are found. After 5 minutes Simmer the stove now and add the rose water. Switch off the stove and let it cool down. 

8. After it cools down, transfer the kulfi mixture to kulfi cones or kulfi moulds or any small serving bowls or in a tray. Scrap the remaining milk solids from the sides of the vessel and add them too in the moulds. Cover and freeze the kulfi for 6 to 8 hours. 

9. Once the Kulfi is set nicely, remove it from the freezer and unmould the kulfi by sliding a knife along the sides of the kulfi mould or rub the mould between your hands fastly or even keep the mould immersed in warm water for 5 seconds and remove immediately.

10. Slide down the kulfi on the serving plates and serve immediately.

Yummy Yummy Kulfi Ice cream using Khoya is ready to be eaten 

Notes: 

1. Instead of corn flour, you can also use rice flour to make the milk thicker. 

2. If you are keeping the kulfi mould in warm water, do not keep it for long time. 

3. Any nuts of your wish can be added to the kulfi.

4. Adding rose water or essence is purely optional. 

5. Traditional kulfi moulds would be available in many shops. You can also use earthen pots for making kulfi. 

Tags: Kulfi ice cream using khoya, Kulfi ice cream , how to make Kulfi ice cream , Indian Kulfi ice cream

Milk Halwa | Paal Halwa | Indian Desert Recipes

Milk Halwa or Paal Halwa Recipe - This Milk halwa is my hubby favorite dessert. During my early marriage days, he used to ask me whether I know to prepare Milk Halwa.. That time cooking is a nightmare for me. Also as I am not fond of any milk desserts I didn't show much interest in learning this Milk Halwa recipe.

After I came Singapore, One day, my father brought this Halwa from India and I loved the taste. From then on, I wanted to prepare the halwa, but somehow kept postponing. So finally last week took the recipe from here n tried to celebrate my blogs anniversary month (6th year) and it came out good. Kept for 3 days and finished it. Let's check on the Preparation of Milk Halwa. 

You can check out other desserts below - 

Chocolate Burfi

Almond sweet

Kaju Katli 

Rasgulla

Rasmalai 

Bread Gulab Jamun

Milk Halwa Recipe

Preparation time: 0 min | Cook Time: 60 min (+ or -) | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients 

Milk - 2 litres

Rava - 3 tbsp

Sugar - 1/2 cup ( + or - as per your taste)

Ghee - 8 - 10 tbsp

Cardamom - 1/5 tsp

Saffron - a pinch (optional)

Lemon juice  - few drops 

Method to Prepare Milk Halwa

1. Fry the rava till light brown and keep it aside. Now start boiling the milk.

2. Keep stirring the milk and do this process until the milk comes to 1/3rd of its quantity.

3. Add the fried rava. Stir it. After 5 minutes add the sugar and mix well.

4. Now add the ghee. Then add lemon juice. Keep stirring till the milk comes to a consistency shown in below.

5. Now add the cardamom powder and mix well. Now hold the handle tightly and mix as the milk halwa becomes very thick.

6. At a stage, you may notice the ghee start oozing out from the halwa. This is the correct stage to switch off the stove.

7. Remove the Milk Halwa from the stove and serve hot. You can also store this halwa for 3 to 4 days when refrigerated.

Yummy Milk Halwa is ready. Do you want it??? 😊😊.. 

Notes:

1. Try to use non stick pan as it would be easy to stir.

2. Always use a thick and flat bottomed pan for making this halwa, so that milk thickens faster. 

3. If you like, you can add your favorite nuts as toppings and serve it. 

Tags: Milk Halwa Recipe, Paal Halwa Recipe, how to make Milk Halwa Recipe, Indian Dessert, Festival Recipe

Eggless Mango Ice cream without ice cream maker | Mango ice cream | Easy Ice cream Recipes | Summer Special Recipes

Who says no to Mangoes... That too for the ice cream... I just love this Eggless mango ice cream so much. I already have different version of mango icecream which is made using the condensed milk. But this one I tried with the same logic of this rose milk ice cream by adding the whipping cream and it turned out so good. My kid loved the icecream and asked me to add some chocochips and tutti fruitti on top of it. I added honey and had my icecream. It was super dooper hit in my family. So try this at home and enjoy the hot day with this cool cool mango ice cream. 

You can view more mango recipes below...

Mango Lassi
Mango Muffins
Mango Payasam
Mango Lemonade
Mango Oats smoothie
Mango Jam
Mango Halwa

Eggless Mango Ice cream

Preparation time: 20 min | Rest Time: 8 hrs | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: International

Ingredients

Mango - 1

Full cream milk - 1/2 cup

Whipping cream (containing milk fat with 35% fat) - 2 cups ( 400 ml or 2 packs)

Sugar - as per taste

Salt - a pinch

Honey, Tutti fruitti or Choco chips for topping the icecream

Method
1. Take the mango, wash and get its flesh part.
2. Add the sugar, salt, milk and the mangoes in a blender and blend until you get smooth paste.
3. Use the whipping cream shown below which contains 35.1% milk fat. So that you can get the creamy texture for the ice cream. Add in a bowl along with the mango paste.
4. Blend them using electric blender in medium speed for 2 min. Check whether it has become creamy, else blend it some more time, in low speed and check the consistency in 30 sec interval. (See notes). Pour it in the freezer safe bowl and keep in freezer for 2 hrs.
5. After 2 hrs, again crush the ice cream using a fork and make it again in creamy texture. Do this process for 3 to 4 times, at regular intervals. After that Keep in freezer for 6 to 8 hrs.
6. Serve your creamy mango ice cream.

7. Yummy, creamy, eggless mango ice cream is ready and I served with the tutti fruitti and honey.

Easy Eggless Mango Ice cream without the Ice cream maker is ready.

Notes:

1. Always try to use the cream which contains 35% milk fat or more. This gives the creamy texture to the ice cream.

2. Be careful while blending the ice cream, as the whipping cream when over beated, turns to butter. So while blending, check its texture at regular intervals.

3. I used Thai Mangoes. You can try with any type of mangoes except the sour ones. 

Tags: How to make mango ice cream, How to make eggless mango ice cream, How to make eggless mango ice cream without ice cream maker, mango ice cream, ice cream recipes, summer special recipes, mango recipes, eggless mango ice cream