MAWA KULFI MASTANI

To make Mawa Kulfi Mastani, start by mixing cornflour and water in a pan. Then, add milk, khoya, and sugar, and boil until the mixture thickens. Stir in kulfi essence, cardamom powder, and yellow color. Allow it to cool to room temperature before chilling it in the refrigerator. Once chilled, mix in 1/4 cup of chilled milk. To serve, layer the kulfi base in a tall glass, top with chopped nuts and a scoop of ice cream, and enjoy!

Yes, Mawa Kulfi Mastani is suitable for vegetarians as it is made with milk, khoya, and plant-based ingredients. However, always check the specific brands of ingredients you use to ensure they are vegetarian-friendly.

If you don't have khoya, you can substitute it with ricotta cheese or a mixture of evaporated milk and milk powder. This will help achieve a similar creamy texture and flavor in your Mawa Kulfi Mastani.

Leftover Mawa Kulfi Mastani should be stored in an airtight container in the freezer. It can last for up to 2 weeks. When ready to serve, let it sit at room temperature for a few minutes to soften slightly before enjoying.

Mawa Kulfi Mastani pairs beautifully with other Indian desserts like Gulab Jamun or Jalebi. You can also serve it alongside fresh fruit or a light cake to balance the richness of the kulfi.