Recipe type: Desserts, Ice creams and kulfis
Cuisine: Indian
  • 8 to 9 pieces - Leftover pedha (I used Nandini Pedha)
  • 1 litre - Full cream milk
  • ¼ tsp - Elaichi (cardamom) powder
  • 1 tsp - Corn flour
  • 1 tbsp - Milk to dissolve the corn flour
  1. Heat the milk in a heavy bottom pan and reduce it to half of its quantity. Add the elaichi powder.
  2. Crush the pedhas with hand and add to the reduced milk. Keep stirring continuously as the sugar in the sweet can make it stick to the bottom. If you feel that more sugar has to be added you can do so. But I didn’t add any more sugar as my pedas were sweet enough.
  3. When the pedhas are properly dissolved in the milk, mix corn flour with a tablespoon of milk and add to the boiling mixture. Remember that at this stage, the mixture should have the consistency of rabdi.
  4. Cool the mixture and pour in kulfi moulds and cover and freeze overnight. Your yummy, creamy pedha kulfi is ready to enjoy.
1. The mixture should be not too thin or too thick after cooling -- if thin the kulfi won’t be creamy and would have ice crystals in them which will make it taste bad.

2. If the mixture is too thick, add some more reduced milk to bring it to a nice rabdi consistency. If you have over-cooked the mixture and it has become too thick, it won’t set properly.

3. Don’t add normal milk to dilute the mixture. Only add reduced milk.

4. You can even put a kulfi stick if you like. And in that case, cover the mould mouth with an aluminium foil and then insert a stick in the middle of the foil, piercing it slightly with a knife.
Recipe by spiceaffairs at