PEDHA KULFI

PEDHA KULFI

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This is a new experiment that I conducted in my kitchen, adding to my kulfi mania. I have to admit that I love these desi kulfis rather than any fancy ice creams or gelatos. We had a puja at our home and lots of pedhas were bought for prasad and quite a few of them were left over in the fridge, drying up as no one was eating them. I didn’t have the heart to throw them away as I hate wasting food, and moreover, it was prasad. When I make kheer, I usually crush them and add them to the kheer instead of mawa.  But in this hot, sultry weather, I needed something cool cool, thanda thanda.

image of PEDHA KULFI

I suddenly remembered that during our visit to my dad’s native place, we had this amazing pedha kulfi from a kulfi vendor in the market and it was really yummy. I still remember the creamy taste on my tongue. They used to cut the kulfis and give them on a leaf with some wooden spoons, and it was just heavenly! So I went ahead and made these. And believe me, its taste was very close to those kulfis I had long back. This is what I call getting the best out of the waste. So the sad, neglected pedhas got a yummy makeover! Don’t they look gorgeous? Try them to believe me. You will never waste any leftover sweets in your refrigerator ever again. If you don’t have pedhas, any other leftover — mawa sweets — will also do. And these kulfis are so tempting that I am sure you will not wait for leftover pedhas but will make it with fresh pedhas to satisfy your kulfi cravings.

image of PEDHA KULFIRecipe for Pedha Kulfi:

Ingredients:

  • 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

Method:

  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.

image of PEDHA KULFINote:

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

PEDHA KULFI 5

PEDHA KULFI
 
Author:
Recipe type: Desserts, Ice creams and kulfis
Cuisine: Indian
Ingredients
  • 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
Instructions
  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.
Notes
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.
 

2 Comments

  1. You can always tell an expert! Thanks for corunibtting.

     

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