Let’s get started with something sweet and loved by every Indian out there….

(Serves 6 to 8 people)
Ingredients:
1 L full-fat milk
250 g dry milk( i.e khoya kheer / mawa)
200 g granulated sugar
50 g mixed dry fruits (cashew, almond, pista, raisin and black currents)
3-4 strands of saffron
4-5 cardamom pods
1 tsp of corn flour (My secret ingredient for smoother and creamier indulgence)
1 tbsp rose water
2-3 rose petals

Method:

In a large saucepan pour the milk and bring it to boil. Keep an eye on it as everyone knows how it can betray you and overflow, just when you took the eye off (ha ha ha).
Grate the mawa/khoya and keep it aside. Finely chop all the dry fruits and rose petals as well. Take 2 -3 teaspoon of hot milk in a cup and soak the saffron strands into it. Crush the cardamom pods and keep it aside as well.
Make a corn flour slurry with the taken corn flour and half cup of water.All the preps are done so Let’s go back to our mighty milk. When the milk come up to boil, put the gas on seam.
Mix the sugar and grated mawa / khoya into the milk and start stirring continuously so that everything mixes well and there are no lumps into the milk.
Stir it at least for 10 min and then add all the chopped up dry fruits. This time you will notice that the mixture is reducing slowing and starting to thicken a bit.
Please keep the gas on seam this whole time as working with milk can be tricky, it can overflow anytime.
Now in the mixture add the soaked saffron and cardamom pods for the color and flavor. You will see the magic now – the tint of yellow diffusing into the milk and smell of cardamom lingering your kitchen.That’s the moment you know something tasty is on the way.
Reduce the mixture to half of initial volume with continuous stirring. It takes about 10 to 15 min on seam to reduce.
Now put the corn flour slurry into the mixture and stir slowly and mix until the mixture starts to thicken more. Make sure there are no lumps. Tip: use a beater. It will help to get rid of lumps (if any) and thicken you mixture quickly.
Stirring for 3 min will ensure enough thickened kulfi. So turn off the gas and wait for it to cool down.
When the kulfi is lukewarm, add chopped rose petals and rose water. Mix well and let it cool completely into room temperature. Once it cooled, pour into kulfi molds or just into a container and put it in the freezer.
I will recommend a container as you can churn your kulfi time to time (Churning is the process of scrapping and shaking up cream/ice creams or whole milk to make something smoother/creamier). Try to churn the kulfi at least twice in gaps of 4 hr so that your kulfi becomes smoother and creamier, more like a ice cream rather than the typical icy-hard kulfi.

Serve when it’s frozen!!!.