Milk - 1 litre, Wheat flour - 1 tbsp, Cornflour - 1 tbsp, Sugar - 160 gms, Mawa - 50 to 70 gms, Everest Milk Masala - 20 gms
Mix wheat flour & cornflour in 100 ml. milk. Boil remaining milk till it thickens to about 750 ml. Add sugar. Mix in wheat/cornflour paste and stir for 5 mins. Blend Everest Milk Masala in half a cup of thickened milk and set aside. Cool milk & blend in mawa using a mixer. Mix masala milk and freeze. Remove from the fridge before it sets and mix well, to distribute dry fruit evenly. Spoon into 12 kulfi moulds. Now freeze till set.
To Prepare Mawa
For approx 75 to 100 gms mawa cook ½ litre milk on a high flame. Add a pinch of soda to boiling milk for smoothness. Keep on stirring till it becomes thick.