Milk (full fat) - 1 litre
Khoya - 100 grams
Sugar - About a cup (check for your sweetness level)
Nuts - 1/4 cup, crushed
Basmati rice - little less than 1/4 cup
Wash the rice and keep aside
Put a wok over medium low heat
Add the khoya and using a wooden flat spoon keep stirring it, ensuring the khoya doesn’t burn. After a couple of minutes, the khoya will soften
Pour thé milk and stir well to ensure the khoya has mixed in
Let the milk come to a boil
Add the washed rice, give a good stir, and lower the heat. We need to cook the rice and in the process let the milk thicken
Keep stirring and checking on the rice
Once the rice is soft and cooked perfectly, add the sugar and the crushed nuts
Keep stirring gently till the sugar melts completely, milk thickens and the whole pudding starts to comes together beautifully
Turn off the heat and let it cool for 10/15 mins
Pour in your serving bowl (or individual ramekins) and let these chill for a few hours before serving
The addition of the khoya and crushed nuts add the kulfi touch to this pudding. Hope you will make a batch of these and enjoy them as much as I did
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