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Mawa matka kulfi recipe | malai kulfi recipe | matka kulfi

Mawa malai kulfi is a traditional Indian style kulfi recipe prepared by evaporating thick sweetened milk and later mawa is added to attain a thick consistency. This evaporated milk is later chilled into kulfi matkas or kulfi moulds to have the proper shape.

The key ingredient of kulfi is mawa or khoya. Mawa is easily available in all Indian grocery stores but in this recipe, I prepared homemade mawa which tastes similar to store-bought one. To make this kulfi quick and easier way, I add cornstarch to milk so milk gets easily thickens and reduce the time of milk evaporation.

The creamy malai kulfi is quick and easy to prepare and is liked by all age groups.

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Recipe video 

Mawa matka kulfi recipe | malai kulfi recipe | matka kulfi

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Freezing time 8 hours
Total Time 8 hours 35 minutes
Course Dessert
Cuisine Indian
Servings 6 servings


  • ½ cup sugar
  • 1 litre milk
  • 3 tbsp corn flour
  • ¼ cup cold milk
  • ¼ tsp cardamom powder

For mawa

  • 1 cup milk powder
  • ½ cup milk
  • 1 tbsp ghee
  • Garnish: Almond and pista slits


  • In a heavy bottom pan, add ½ cup of sugar and caramelize it. When sugar is completely caramelized and turns brown color then add milk to it.
  • Stir continuously on medium flame till caramelize sugar dissolves completely and also milk thickens.
  • Then, in a bowl add corn flour and cold milk. Mix well and make the lump-free batter.
  • Add corn flour mixture into the milk and stir continuously.
  • After 5 minutes milk get thickens. Then switch off the gas and cool down the mixture completely.
  • Now in a bowl, mix milk powder with milk and make the lump-free batter.
  • Then in a pan, add the ghee and milk powder mixture. Stir till the mixture comes together and leave the sides of the pan. Instant mawa is ready.
  • Add mawa into kulfi mixture and mix well. The Mawa kulfi mixture is ready.
  • The fill kulfi mixture into matka, any container or kulfi molds.
  • Cover the matka with cling wrap or aluminum foil and freeze for 8 hours.
  • Finally, garnish matka mawa malai kulfi with chopped nuts and serve chilled.


  • Boil the milk on medium flame else there are chances for the milk to burn.
  • You can use custard powder or arrowroot powder instead of cornflour.
  • For mawa, milk powder and milk ratio should be 1:1/2
  • Matka mawa malai kulfi recipe stays good for a month or more when frozen.
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