Name: Mawa kesar kulfi recipe by Kamal Thakkar at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Milk- 1 ltr; Mawa/khoya- 100 gms; Sugar- 1/2 Cup; Chopped dry fruits- 2 tbsp; Cardamom powder- 1 tsp; Kesar-1 pinch

Instructions

Boil full fat milk in a heavy bottom pan.
Reduce flame to medium after a boil and keep stirring till milk reduces to half. Add kesar and sugar.
Keep stirring so that milk doesn't stick to bottom.
After sugar dissolves add crumbled mawa. If mawa is hard or frozen, grate it.
Slowly mix and blend the mawa with milk while stirring. Add the dry fruits and cardamom powder.
The milk thickens soon after we add mawa. Turn off the gas when you get a thick creamy consistency.
After it cools add a pinch of salt, so that it doesn't melt fast when you remove from moulds to eat.
Now pour in kulfi moulds or kullads. Garnish with some dry fruits on top.
Keep in freezer for 6 to 8 hours.
When you want to eat remove from freezer 10 minutes prior to serving and immerse the kulfi mould in warm water to easily remove the kulfi.

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