| 1 |
Using a wok, karahi, or large saucepan-preferably with a nonstick surface-bring the milk to the boiling point then reduce the temperature to a simmer. |
| 2 |
Stir frequently until the milk reduces to a thick consistency (like condensed milk) when it is called khoya. This is tedious and can take a very long time-an hour or more. |
| 3 |
Remove from the stove and add the remaining ingredients (omit the nuts if you do not like that texture). |
| 4 |
Place the mixture into kulfi molds or yogurt containers, and freeze. |
| 5 |
To serve, remove from the molds, and garnish with more chopped nuts. |
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