Step 1

firstly, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder.

Step 2

stir and mix well making sure there are no lumps.

Step 3

continue to cook on low flame without burning.

Step 4

keep stirring until the mixture thickens and separates from the pan.

Step 5

instant mawa is ready, you can use immediately or refrigerate and use up to a week.

Step 6

firstly, in a large kadai heat 2-litre milk, ¼ tsp saffron.

Step 7

stir and get the milk to a boil, without burning.

Step 8

continue to cook on low flame until the milk thickens.

Step 9

now simmer for 15 minutes or until the milk reduces to a quarter.

Step 10

after the milk thickens add prepared mawa and mix well.

Step 11

also, add ½ cup sugar and cook for 2 minutes on low flame.

Step 12

now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios.

Step 13

mix well and the kulfi mixture is ready to set.

Step 14

pour the kulfi mixture into kulfi moulds. if you do not have moulds, you can pour until matka or glass cups.

Step 15

cover and freeze for 8 hours or until sets completely.

Step 16

after 8 hours, the kulfi has set completely and is ready to serve.

Step 17

finally, garnish the malai kulfi with few chopped pistachios and enjoy.