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1/2 cup sugar
1/4th tsp cardamom powder
for decorations: 1 tbsp almonds (shredded), 1 tbsp cashews (shredded)
2-litre full cream milk
1/2 cup khoya (mawa)
In a kadhai pour the milk & boil on medium heat until it thickens and reduces to half. Keep stirring so that the milk does not stick to the kadhai.
Now add in the khoya & stir well until combined with the milk.
Add the sugar & the cardamom powder, and mix well.
Pour the mixture into kulfi moulds (makes 6 kulfi) & freeze for 8 hours.
To unmold the kulfi properly, run some room temperature water over the kulfi moulds & put a wooden stick through the kulfi & pull it out.
Place the kulfi on a plate & decorate it with shredded almonds and cashews.