Kulfi

 Kulfi is believed to have originated during the Mugal empire in 16th century. It is prepared by thickening the milk over low flame and freezing them in kulhars or moulds. In fact, the taste and texture of kulfi depends on the correct caramelization of the milk. Here, I am presenting an easy method to prepare kulfi using evaporated milk (khoa).

Ingredients:
Full cream milk -1/2litre
Evaporated milk/khoa -100gms
Sugar -100gms
Corn flour -1tps
Cardamom powder -2tsps
Any mould of your choice

Method:
Mix the corn flour in 4tsps of milk. Keep it aside. Heat the balance milk. Allow it boil.  Switch off the flame and then stir in the corn flour mixture, sugar and the evaporated milk. Stir for few seconds till the sugar is dissolved. Put it back on the stove. Cook over low flame for few seconds stirring continuously till it thickens and is blended well. Add the cardamom powder and cool. Pour it into the moulds and freeze for 6 to 8 hours. Unmould and serve.
Note:
If sweetened khoa is used, then adjust the amount of sugar accordingly.
Nuts, fruit bits and other flavourings can be added instead of cardamom powder.
Any mould can be used to make this kulfi. I have used cupcake moulds to make it.
The freezing time may vary according to the mould used and temperature setting of the fridge.