Bhatia Fusion · New dishes from leftovers
Mithai Kulfi
Kulfi made with leftover sweets
A mitho (sweet), creamy kulfi: milk is reduced until thick, blended with a saffron-scented paste made from mithai, poured into kulfi moulds and frozen. Eaten chilled, mostly after dinner.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Heat the milk in a non-stick pan over medium heat and bring it to a boil. Lower to a slow flame and simmer for about until thick. Take it off the heat and let it cool.
Chop all the mithai into small pieces and blend with a little milk and the saffron into a thick paste.
Mix the mithai paste thoroughly into the cooled milk.
Pour the mixture into individual kulfi moulds.
Freeze until set.
Unmould the kulfi and serve chilled.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served chilled as a dessert, mostly after dinner.
Nutrition
EstimatedPer serving
240 kcal
- Protein
- 8 g
- Carbohydrate
- 27 g
- Fat
- 12 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
1,450 kcal
- Protein
- 48 g
- Carbohydrate
- 160 g
- Fat
- 69 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Stir the sugar into the milk while it simmers, and chop the pistachios and almonds to mix into the kulfi or scatter on top.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Gauri Khiara.
See the original recipe and photos