Living in the states, I have yet to find a place that makes authentic kulfi–a creamy, grainy textured icecream with just a hint of cardamom. I picked one from a grocery store I get my meat from AFTER I made this kulfi. I inspected the ingredients, reassured that condensed milk was not listed and took a bite. Oh let me tell you that that sorry piece of kulfi did not even come close. I’m not saying it was not good. It was good but it just wasn’t kulfi.

Pakistani Kulfi-Rookie With A Cookie

The key ingredient in kulfi is khoya. Khoya is essentially those milk solids you see clinging to the sides of the pot when you let milk simmer for a long long time. Unless you want to stand over the stove and seduce the milk, I suggest you get a nice big 350g block of Khoya or Mava from a South Asian store. It’s about 7 bucks. For this recipe you will only need about 1/3 of that block so you can triple the recipe if you like.

Pakistani Kulfi

 

Pakistani Kulfi
Print Recipe
5 from 2 votes

Homemade Kulfi with Khoya

The best Kulfi needs a little touch of cardamom and a crumbling of khoya! This is how I make it and it's so easy!
Cook Time40 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian, Pakistani
Keyword: Kulfi
Servings: 6
Author: Rookie With A Cookie

Ingredients

  • 4 cups whole milk
  • 6 tbsp Sugar
  • 3/4 cups Khoya crumbled milk solids (store-bought)
  • 1/4 tsp cardamom seeds crushed
  • 1/4 cup chopped almonds and pistachios optional

Instructions

  • In a stainless steel saucepan over medium heat, bring milk and sugar to a simmer until sugar has dissolved; a couple minutes.
  • Lower the flame and add in the crumbled milk solids.
  • Continue cooking the milk on a low heat for 30-40 minutes so the milk solids can dissolve. The texture will remain a bit grainy. Make sure to stir every once in a while to ensure that the milk doesn't catch at the bottom of the pan.
  • Add in the crushed cardamom seeds and nuts.
  • Pour the kheer in any freezer-safe molds (kheer molds are available online) and place in freezer for a few hours until the kheer is frozen.
  • To unmold, place a toothpick or popsicle stick into the center of the frozen kheerand place the mold in hot water for 10 seconds. Run a knife along the edge of the mold to loosen the kheer using the popsicle stick.
  • Enjoy!

Notes

  • You can get lollipop moulds and make you life easier! I chose the tough life :p

 

 

 

 

 

9 thoughts on “Homemade Kulfi with Khoya”

  1. I’ve made this twice now. The first time, I followed it to a T and it came out DELICIOUS! I had stop myself from drinking the mixture before it even set lol.

    The second time, I added ~10-15 saffron threads. I ground the saffron in a mortar and pestle and added it to the mix after I turned the heat off but while t was still hot. Didn’t have pistachios this time but it turned out soooo goood. The saffron complements the cardamom (and hint of almond) so well. It gives a delightful aroma and color to the kulfi.

    I recommend people make a double batch because it will get DEVOURED.

    I also think it would help if you gave the weight of the Mawa required. 3/4 cup crumbled Mawa varies a lot based on the kind Mawa you’re using and how much you’re “crumbling” it. I probably added a lot more than the recipe called for but I wanted it to creamy.

    Overall, I’d say this is an excellent recipe that I know I’ll keeo coming back to. So thank you for sharing!

  2. Pingback: Sheer Khurma Recipe – Rookie With A Cookie

      1. 5 stars
        Yeah Khoya process took 2 hours … although its only boiling milk for 2 hours but u need to simmer it time to time n i recommend cooking it on nonstick

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Hello! I’m Izza

The Food Blogger

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Hi Friend! I’m so excited to have you become a part of my family. I’m Izza, the Rookie behind and in front of the camera. I blog from my cozy apartment in downtown Seattle while working fulltime at Amazon. It really is the best of both worlds.

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