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.
