PUNJABI PIYALA MALAI KULFI

Ingredients

  • Milk 1 kg
  • Bread sliced 2
  • Sugar 1 cup
  • Khoya ½ cup
  • Pistachio sliced 1 tbsp
  • Pistachio essence ¼ tsp
  • Falooda
  • Corn flour 1 cup heaped
  • Water 2 cups
  • Kewra 1 tsp
  • Malai
  • Milk ½ kg
  • Condensed milk 4 tbsp heaped
  • Khoya 2 tbsp

COOKING DIRECTIONS

Method for kulfi
Cook milk till reduced to quarter, add sugar, cook for 10 minutes till sugar water dries, add bread slices and cook, when thick add Khoya and essence, remove, cool and blend, add sliced pistachio, fill in kulfi mould and freeze.

Mix all together in a pan, cook stirring till it leaves the pan, put in falooda machine, take out ice chilled water.

To serve
In a piyala add crushed ice, falooda, prepared malai, kulfi cut in slices drizzle with lal sharbat, tukh malinga, and pistachio sliced. Cook altogether till thick, remove, cool and use.

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