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Leftover Mithai Kulfi
from: Karen AnandLeftover Mithai Kulfi
Ingredients
- 4 cups milk
- 7 to 8 Malai Peda
- 7 to 8 pieces of Kalakand
- 7 to 8 Kaju Katlis
- 8 to 10 Gulab Jamuns
- 1/2 cup sugar
- A few strands of saffron
- 10 to 12 roasted almonds, roughly chopped
Method
Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
Put Malai Peda, Kalakand, Kaju Katli and Gulab Jamuns in a mixer. Add a little milk and puree. Transfer into a deep bowl.
Add the thickened milk and mix.
Pour the mixture into Kulfi moulds. Sprinkle saffron strands and almond pieces on each.
Screw the lids on the cones and keep them in the freezer to set.
Once set unmould and serve immediately.
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