Mawa Malai Roll Cut Kulfi for Ramadan

Here's a luxurious recipe for Mawa Malai Roll Cut Kulfi, a perfect dessert for Ramadan:

 

Ingredients:

For the Kulfi Base:

• 1 liter full-fat milk
• 200g mawa/khoya (milk solids)
• 1 cup heavy cream
• 3/4 cup condensed milk
• 1/2 cup sugar (adjust to taste)
• 1/4 cup milk powder
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands, soaked in 2 tablespoons warm milk
• 2 tablespoons cornstarch (dissolved in 3 tablespoons cold milk)
• 1/4 cup chopped pistachios
• 1/4 cup chopped almonds
• 2 tablespoons rose water (optional)

For the Garnish:

• 2 tablespoons finely chopped pistachios
• 2 tablespoons finely chopped almonds
• Few strands of saffron
• Edible silver varq (optional)
• Rose petals (optional)

Equipment:

• Heavy-bottomed pan
• Wooden spoon
• Aluminum foil or parchment paper
• Rolling pin
• Sharp knife
• Freezer-safe container

Instructions:

1. Prepare the Kulfi Mixture:

   • In a heavy-bottomed pan, bring milk to a boil over medium heat.
   • Reduce heat to low and let it simmer, stirring occasionally to prevent sticking.
   • Cook until the milk reduces to about half its original volume (approx. 30-40 minutes).
   • Add grated mawa/khoya and stir continuously until it melts completely.
   • Add sugar and stir until dissolved.
   • Add the cornstarch slurry and stir continuously for 3-4 minutes until the mixture thickens slightly.
   • Add condensed milk and milk powder. Mix well.
   • Stir in the heavy cream and continue cooking for another 5 minutes.
   • Add cardamom powder, saffron milk, chopped nuts, and rose water (if using).
   • Mix everything well and remove from heat.
   • Let the mixture cool to room temperature.

2. Create the Roll:

   • Line a large rectangular tray (approximately 9x13 inches) with aluminum foil or parchment paper, allowing some overhang on all sides.
   • Pour the cooled kulfi mixture onto the lined tray and spread evenly to about 1/2 inch thickness.
   • Freeze for about 2-3 hours until firm but not completely frozen.

3. Make the Roll Cut Kulfi:

   • When the kulfi is firm enough to handle but still pliable, carefully lift it out of the tray using the overhanging foil/paper.
   • Starting from one of the shorter ends, gently roll the kulfi into a tight cylinder (like a Swiss roll).
   • Wrap the roll tightly in aluminum foil or parchment paper.
   • Freeze for at least 4-6 hours, preferably overnight.

4. Serve:

   • Remove the kulfi roll from the freezer about 5-10 minutes before serving to soften slightly.
   • Remove the foil/paper and place on a cutting board.
   • Using a sharp knife dipped in hot water, cut the roll into 1-inch thick slices.
   • Arrange the kulfi slices on serving plates.
   • Garnish with chopped pistachios, almonds, saffron strands, silver varq (if using), and rose petals.

Tips:

• For best results, use full-fat milk and high-quality mawa/khoya.
• Stir the milk constantly while reducing to prevent burning.
• The kulfi can be stored in the freezer for up to 2 weeks.
• For a smoother texture, you can blend the mixture before freezing.
• If you want distinct swirls in your roll, you can add a thin layer of crushed pistachios or saffron-infused cream before rolling.

This Mawa Malai Roll Cut Kulfi is a sophisticated twist on traditional kulfi, making it perfect for special Ramadan gatherings. The roll-cut presentation adds elegance to your iftar or dinner table, while the rich, creamy texture and flavor make it a memorable dessert for breaking your fast.