BM # 47  Week 1  Day 3

We are done with our main course as Tawa sabzi and starter as Ragda Pattice from Puranmal’s menu.We come to Day 3 and now is the time to serve the dessert. The menu had Indian sweets like Gulab jamuns, Halwa and of course Kulfi. I have a passion for kulfis and love trying various versions. Infact for my last month’s festival recipes I had featured three varieties. The Malpua Kulfi has been in my drafts since a long time, but wonder how I have skipped posting it. in fact I sent it as a guest post to Nupur, but did not post on my blog.This was a Kulfi that I made with some left over kaju katli and malpuas.I did not add any sugar as the Barfi was sweet and I used the Malpua syrup too. The syrup had plenty of saffron which made the Kulfi very aromatic. I used a cookie box packing for freezing the kulfis. They came out as nice roll cuts. You could freeze them in small flat bowls.
Mithai Kulfi
500 ml full fat milk
200 gms kaju burfi
4-6 tbsp saffron syrup from malpuas
Cardamom powder
Boil the milk , let it boil for 5-10 minutes.
Add crushed kaju burfi,let it blend with the milk.
Cook till the milk reaches a thick consistency.
Add sugar syrup,cardamom powder,and chopped malpuas.
Pour into desired mould and freeze.
Some more Kulfis..

Malpua Roll Cut Kulfi

14 thoughts on “Malpua Roll Cut Kulfi”

  1. Vaishali, while I have always had kulfi in our place, I can never forget the ones I enjoyed in your city! these remind me so much of that late night outing!

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