PREPARATION
1. Take a pot, add 100 grams khoa and 300 milliliters of milk. Bring the milk to a boil. Do stir frequently.
2. Once it comes to boil, make the heat to medium-low. Let it cook with stirring occasionally for 30 minutes or until it becomes 1/3 of original volume. Prevent the milk from burning. If milk burns, its tastes really bad.
3. Then add 1 tablespoon milkmaid and 50 grams sugar. Mix well and stir for 5 minutes or until sugar is melted. Remove the pot from heat.
4. Fill the mixture into kulfi mould.
5. Keep the kulfi mould in the deep freezer for 4 to 6 hours or till well set.
6. Unmould and serve immediately.
Kesar Kulfi
Serving - 1
INGREDIENTS
Khoa - 100 grams
Milk - 300 milliliters
Saffron paste - 1 teaspoon
Sugar - 50 grams