In a heavy and wide pan or kadai (Indian wok), heat 1 litter milk on a low flame for at least 18 to 20 minutes. The milk will reduce and thicken in this period of time.
After 18 to 20 minutes, add 1/3 cup of sugar to the reduced milk and mix well. Keep scraping the milk solids from the sides and reincorporating them into the simmering milk.
Continue stirring for several minutes until the milk thickens. After 10 to 15 minutes, when the mixture has thickened, add the dryfruit.
Stir very well and simmer for a minute or two on a low heat.
Switch off the heat.
Taste the mixture and add more sugar if needed according to your taste preferences.
Freeze
Let the mixture cool at room temperature, then pour the mixture in kulfi moulds, serving bowls, a tray or in shot glasses. Be sure to scrape the milk solids from the sides of the pan and add them to the mixture. Cover with lids or aluminum foil and freeze overnight or for a day until the kulfi is frozen and set.
Once the kulfi is frozen solid, unmould it by sliding a butter knife at the edges, rubbing the mould between your palms or dipping the mould in warm water to loosen it.
Remove from the mould, slice and serve immediately. You can also serve kulfi directly in the serving bowls.
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