- Heat a kadai. Add boiled milk and water to it.
- In the meanwhile, take a mixing bowl. Add ragi malt and by pouring 1/4 glass of water make a slurry kind of batter.
- Ensure that there are no lumps.
- Mix this mixture to the boiling liquid. Add sugar to it and stir well until sugar dissolves.
- When the mixture, starts thickening turn off the flame and allow it to cool by transfer into it to a vessel
- Once it attains room temperature, tra sfer the kulfi mixture to moulds till half of the mould and then add chopped nuts to it.
- Cover the remaining part of the mould with the remaining kulfi mixture. Close it with kulfi lids.
- Freeze it in refrigerator for 1 day.
- Remove the kulfis carefully from the moulds by tapping the bottom slowly and placing it in a plate containing water.
- Garnish with nuts and raisins. Serve chilled.
