Street Style Khoya Kulfi

Ingredients:

• Makhan (Butter) 1 tsp
• Sugar 1 Cup
• Pakola Full cream milk 1.5 litre
• Badam & pista (Almonds & Pistachios) finely chopped 4 tbs
• Elaichi powder (Cardamom powder) 1 tsp
• Kewra water few drops
• Khoya crumbled 200g

Directions:

In a wok,add butter & let it melt.

On very low flame,add & spread sugar and let sugar caramelize on very low flame (6-8 minutes) and mix until sugar melts & turns brown.

Add milk and mix well,bring it to boil and cook on medium flame for 6-8 minutes & keep stirring in between.

Add almonds & pistachios,cardamom powder,mix well & cook on medium low flame until 30% reduced and approx.1 litre left (approx. 18-20 minutes) and keep mixing in between.

Turn off the flame & rest it for 10 minutes.

Add kewra water,khoya & mix well.

Let it cool completely & refrigerate for 30 minutes.

Pour kulfi mixture in kulfi molds,cover & freeze for 10 hours or overnight in freezer (makes 14-15).

Garnish with pistachio & serve!