Holi Special-Dry Fruit And Mawa Icecream/Kulfi

I was left with quite a bit of the dry fruit filling I used to make the Gujiyas. Look what it turned into. A super creamy , rich and very festive ice- cream.

ps: My husband said ” Yeh Bangalore ke bowring kulfi ke takkar ka hai” [tastes as good as Bangalore’s famous bowring kulfi] !! Definitely worth trying isn’t it?

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Holi Special-Dry Fruit And Mawa Icecream/Kulfi
I was left with quite a bit of the dry fruit filling I used to make the Gujiyas. Look what it turned into. A super creamy , rich and very festive ice- cream. ps: My husband said " Yeh Bangalore ke bowring kulfi ke takkar ka hai" [tastes as good as Bangalore's famous bowring kulfi] !! Definitely wort
Course dessert
Cuisine indian
Servings
Ingredients
Course dessert
Cuisine indian
Servings
Ingredients
Instructions
  1. Heat the khoya on a low flame and stir. Cook until it turns a light shade of brown and starts to ooze out the fat. Remove from heat.
  2. Add the dry fruits, nuts, raisins and grated coconut to the khoya. Mix well.
  3. Mix the custard powder with 2 tbsps of milk. Set aside.
  4. Add the remaining milk to the dry fruit khoya mixture and mix well.
  5. Bring the above to boil. [Stir continuously]
  6. Put the heat on low and add the custard paste [ prepared in step 3]. Stir well .
  7. Remove from the heat once the custard becomes thick.
  8. Add the honey and dates syrup and mix well.
  9. Allow this mixture to cool completely.
  10. Mix in the fresh cream.
  11. Blend the whole thing once or twice in an electric mixer. [This will make sure your final ice cream has an even consistent taste since we have added quite a lot of ingredients haven't we?]
  12. Give it a taste now to check its sweetness. If needed add a little more dates syrup or honey.
  13. Pour into an aluminium cake tin/ ice cream tray. Close and seal with an aluminium foil. Keep it in the freezer to set the ice cream.
  14. After 2 hours, use a balloon whisk and beat the semi set ice cream well [in the ice cream tray itself]. Seal with aluminium foil again and put it back in the freezer.
  15. Repeat the above step two more times with an interval of 1 hour in between. You can pour it into kulfi molds after the final round of beating.
  16. Allow to set for another 1-2 hours and enjoy your yummy creamy dry fruit khoya kulfi ice cream.
Recipe Notes

Notes-

In case you are left over with the filling from the baked gujiyas, simply add it directly to the milk and boil. Follow the rest of the steps as it is. You will have to reduce the amount of date syrup and honey in that case, since the filling for the gujiyas are already sweetened.  [The Baked Gujiya recipe is posted under the category Simply sweets]

The freeze- beat- refreeze -repeat step is important to get a creamy final kulfi or you might end up with a flavoured block of ice.

Aluminium foil prevents the formation of ice crystals. Do make sure that the ice cream tray is properly sealed every time it is placed in the freezer.

Happy Holi

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