Mawa Kulfi – A quick, traditional, sumptuous Indian frozen dessert made with milk, khoya/mawa (evaporated milk solids), cardamom, and nuts – that will make you crave for more!
What is mawa kulfi?
Kulfi is an Indian version of ice cream, but denser and creamier. Traditionally, it is made by boiling milk over a low flame until it reduces to half, but there are many quick kulfi variations with khoya, milk powder or condensed milk to speed up the cooking process. Kulfi comes in a lot of traditional and fusion flavors such as mango, saffron, rose, pistachios and almonds.
Such is its popularity, that you will find it in almost every Indian restaurant globally no matter where you go!
Mawa kulfi is a shorter way of making classic kulfi, without spending hours stirring the milk. It is a super simple and delicious kulfi recipe that requires just a few ingredients and can be done in under 15-20 minutes.
What is mawa/khoya?
Mawa is dried evaporated milk solids, also known as khoa or khoya. It is very popular and widely used in Indian cooking to prepare curries and classic desserts such as gulab jamun, halwa and burfi.
You can source it from any Indian grocery store or make it at home using whole milk. Here is the recipe for how to make homemade khoya.
Khoya kulfi is
Super quick to make and no need to boil milk for a longer period.
Creamy and delicious
Made with just 4-5 ingredients.
Easily customizable with your favorite flavors.
Perfect for summer afternoons.
What you will need:
Milk: Try to use full-fat milk for creamier kulfi.
Khoya/Mawa: Homemade or store-bought khoya can be used. Make sure you crumble it really well without any big chunks.
Cardamom Powder: It adds an authentic flavor to the dessert. Try to use freshly ground cardamom powder for a better flavor.
Nuts: I have used finely chopped almonds in this recipe. Chopped pistachios can also be used. Or skip if you don’t want to add any.
Soak a pinch of saffron in warm milk and add it to the milk while boiling to get a lovely yellow color and saffron or kesar flavor.
Swap almonds with powdered or finely chopped pistachios to make pista mawa kulfi.
They can be enjoyed as a dessert or a sweet snack on any day and can be the perfect companion for any Indian main course.
Step by step instructions:
Heat two cups of milk in a sauce pan or vessel and let it boil for 5 minutes.
After 5 minutes, add sugar, crumbled khoya / mawa and cardamom powder to the pan.
Mix everything well.
Let it cook over a medium flame for 10-12 minutes or until the milk mixture thickens.
Do not forget to stir in between to prevent it from burning.
Once the quantity of milk reduces and it thickens, remove it from the flame and let it cool down completely for about 10 minutes.
It will thicken more as it cools.
Add in finely chopped almonds to the cooled milk mixture and mix everything.
Pour the cooled uinto molds and insert popsicle sticks.
Place the molds in the freezer overnight.
To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.
Serve them immediately or store in the freezer.
Few more Indian desserts on the blog:
Homemade mawa kulfi recipe video below:
Mawa Kulfi Recipe
- 2 Cups Milk
- ⅓ Cup Sugar
- ½ Cup Mawa / Khoya
- ¼ Teaspoon Cardamom Powder
- 2 Tablespoons Chopped Almonds
- Boil milk in a heavy bottomed pan for about 5 minutes.
- Add sugar, crumbled khoya/mawa and cardamom powder to the boiling milk and mix well.
- Let it cook for 10-12 minutes over a medium flame. Stir occasionally,
- Once it is thick, remove it from the flame and let it cool completely.
- Add finely chopped almonds and mix.
- Pour the mixture into into kulfi molds and insert popsicle sticks. Freeze until set.
- To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.
- Serve and enjoy!
Nutrition values are estimates only.