Modak with Jaggery [Bellam Kudumulu]

Modak is a sweet dumpling offered to lord ganesha during ganesh chaturthi. It is called modak in Northern parts of India. modhaka or kadubu in kannada, modhaka or kozhukkatai in Tamil, and kudumu in our Telugu language. Modak is a favourite naivedhyam to Lord ganesha. It is prepared with jaggery(bellam), coconut and rice flour.  I am also sharing some important tips while making Modak. I hope it will be very useful for begginers. 🙂


First let me wish to all the readers of my blog A Happy Ganesh ChaturthiI pray that lord Ganesha bestows prosperity, luck and blessings to everyone! 🙂

Here am going with stuffing part of Bellam Kudumulu..

For stuffing –

Jaggery – 1/2 cup
coconut – 1 cup


Take a kadai, add jaggery, add little water, when it melts you get the syrup, then add coconut and heat for few minutes till everything combines well. Switch off the stove. A while later divide it into equal portions and make small balls and keep it aside.


Basic (kudumulu) cover dough preparation –

Ingredients –

Rice flour – 1 cup

salt – as required

water – 1 cup

Method –

Take Heavy bottomed vessel, add 1 cup of water, when it starts boiling,keep the stove in sim mode, and add 1 cup of rice flour and salt. Let it be in sim mode for 15 minutes.


After 15 minutes switch off the stove and cover it with a lid as shown in the picture, when it cools down, transfer it into a plate and knead well, to make a dough. [water is not required mostly while kneading, drizzle some oil on it finally, and knead well. If water required just sprinkle it] Now basic kudumula dough is ready. [knead well, it should not have even smaller lumps, let it sit aside for 30 minutes . While doing so, which gives softness to the dough]


Note –

It is important to note that while kneading, if you feel water is required,just sprinkle on it. If you add more water to the dough, you won’t get fine kudumulu as you expect. 😀

For 2 cups of rice flour let it be in sim mode for 20 – 25 min. When you increase the rice flour, timings for cooking the dough should also be increased.


Modak Preparation –

Take the dough and again knead it for a minute, then apply some oil over hand,then divide it into equal portions and make it into small smooth lemon sized balls. [make sure that balls should not have crack in it]

Make small cups and start filling the coconut stuffing. Bring the edges together and seal properly. Do it gently. Now you can see the modak with smart shaping.

Then grease some oil, over idli plate and place Modak [kudumulu] over it. Steam cook it for 15 minutes. Now Modak is ready.


Enjoy this delicious traditional naivedhyam recipe with your family members.


Thanks for stopping by and reading my recipes! 🙂 

Happy Festive Day! ❤



Am here with a simple breakfast/snack recipe called Ponganlu or Guntha Ponganalu. This dish is dumpling made with urad dal and rice batter but can also use with leftover idli-dosa batter. Ponganalu can be made sweet or spicy version and today i am presenting chettinad stlye ponganlu hope you like it and try it out 🙂

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Ponganalu can be handy recipe when we want to use leftover idli-dosa batter to use or when the batter starts to become sour. I would prefer to make normally with last bit of idli batter mostly as snack along with evening coffee than as breakfast.

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If you don’t have much patience and in a hurry then skip the onion frying part and add all the below list of ingredients with batter and make ponganalu. It tastes good with nice onion crunch. Also you can skip coconut if want to try a different version with the same recipe. 🙂

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Just to mention that this snack recipe has various names like paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu in various language but as they say what’s there in name.  After so much talk let’s check out the recipe 😀

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Ingredients needed —

Idli Batter – 2 Cups

Onion – 1 Medium

Green Chilies – 2

Curry Leaves – few

Chopped Coriander Leaves – 2 tbsp

Red Chilli Powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Freshly Crushed Peppercorns – 1/4 tsp

Oil – 2 tsp + To cook ponganalu

Mustard Seeds – 1/2 tsp

Split Urad Dal – 1 tsp

Grated Ginger – 1/2 tsp

Grated Coconut – 1/4 Cup

Salt – If requiredpongadalu5 (1)

Preparation Method —

Finely chop onion, green chilli, curry leaves.

Heat 2 tsp oil in a wok or pan add mustard seeds and allow to splutter. Add urad dal, curry leaves, green chili, onion saute until onion becomes soft.

Add fried onion, coconut, salt (if required) with idli batter and mix well.

Heat the pan; add a few drops of oil.  Pour spoonful of the batter or until 3/4 of the ponganlu mould or pan

Cover the pan and allow the batter to cook for 2-3 minutes on a low or medium flame, turn each ponganam with a wooden skewer or spoon and cook until crisp, turn once or twice for even cooking if required.  Repeat same for rest of batter.

Serve warm with chutney and/or sambar along with tea or coffee 🙂

Paneer Specials

Lots of people complain about sweets made at home did not meet our expectations; this experience happened to me many times when I was learning making Sweets especially with paneer (chenna). Many delicious sweet recipes alike kalakand, sandesh (Bengali special), chumchum made from paneer needs patience and time to make perfect delicious dish. I am gonna share few recipes made with paneer, which could be made simple and easy with time consuming 🙂


Sandesh Recipe

Let me start with traditional Bengali dish Sandesh. This one is made using raw chena (paneer), sugar powder and cardamom and nothing is cooked. All these are kneaded to smooth dough and then garnished, refrigerated and consumed. Iam un aware if any other versions of Sandesh. But this one will tastes raw and may not be liked by many. To remove the rawness, it could be cooked along with sugar for a while or till it reaches the consistency. One can try this Sandesh Recipe for Diwali as it can be done very quickly. Whenever I make rasgulla, I was left with almost ½ or 1 cup of paneer, so I used it for making this.

You can try these cheesy delights more attractive by garnishing with whatever you like. I would like to share few of my simple ideas here.. 😀

Garnish with Choco chips or Choco rice (Circe goes well)

Can add flavor and a traditional look by adding Kesar A Nutty garnishing like this using pista and badam Garnish with Tutti Frutti


Apart from the 3 main ingredients, I do not use anything else for kneading. You can add 1 tsp. pista almond powder to the mix while kneading or one can use 1/2 tsp. cocoa powder or just corn flour. All taste different. The one with nuts tastes nutty, one with Choco tastes Chocolaty (not really) 😛 and one with corn flour tastes floury. One made with only paneer and sugar tastes absolutely cheesy 🙂

Cooking time: 5 mins

Makes: 6


Ingredients Needed

½ cup paneer (Indian cottage cheese)

2 ½ tbsp. Powdered sugar (you can increase slightly too, if using cocoa powder use 3 ½ tbsp.)

Pinch of cardamom powder Garnishing (use which ever you like)

Few Pistas, almonds, kesar(saffron), Choco Rice or tutti fruit


Preparation Method

Take a nonstick pan and add paneer, sugar, cardamom powder and let begin to heat on a low flame.

You can see sugar melting and looks gooey as though you ruined the dish. But need not worry; continue to cook on a low flame till it reaches a thick consistency. It will also begin to leave the sides of the pan and looks crumbly.

Let it cool down, if you want to add anything like corn flour or pista almond flour or cocoa powder, you can add and knead it till everything blends well with it.

Now Roll them to balls and flatten a bit. Tuck whatever you wish to garnish with in the center.

Refrigerate this for 2 hours and serve.

For this sweet recipe shelf life is too short, so finish it within 2 or 3 days.Sondesh3

In case you like the traditional way of making Sandesh Sweet, you can make it instantly. Here is how to make .. Mix the paneer, cardamom powder, powdered sugar together. Knead it till everything blends well and roll them to balls.. Flatten them and finally refrigerate for 3 to 4 hours and serve.

Enjoy the tasty Sandesh Sweet! 🙂


Kalakand with Condensed Milk 

The delicious kalakand can be prepared in just 10 minutes with condensed milk and simple paneer. This needs only four ingredients- very little milk, condensed milk, paneer and flavouring ingredient like cardamom powder. It tastes deliciously delicious with a crumble texture just like the one sold at sweet stores. The authentic recipe of Kalakand calls for curdling milk to make paneer, next condensing milk for hours and next process is same as mentioned below. The recipe iam sharing today is just a cut short method to make a great tasting kalakand that can be prepared on any occasion without having to toil for hours.4556472251_6af8790518_o


1 can Milkmaid full cream

sweetened condensed milk (No idea how this turns out with low fat Cow milk)

1 + ¼ cups tightly packed crumbled paneer (drained completely) (do not use low fat paneer, it doesn’t turn out tasty)

2 tbsp of Milk 1tbsp rose water or generous pinch of cardamom powder4525324872_d7c7ab3217_o


Crumble the paneer and set aside. Keep your nuts ready.

You can use silvered almonds or pulsed almonds whatever is handy. Chopped nuts will also do Grease a plate.

If you have parchment paper handy placeit on a plate instead of greasing. You can use foil too or just go ahead with a greased plate.

Add condensed milk to a heavy bottom pan and begin to warm up on a low flame

Add paneer, milk and cardamom powder or rose water. Mix well and begin to cook, stirring constantly to prevent burning. Very soon it becomes a thick mass and begins to leave the sides of the pan.

Switch off the stove. If you can manage can increase the flame to medium while cooking. It took about 8 minutes for me on a medium to high heat with constant stirring.

Transfer this mix to the prepared greased plate, paper or foil. Spread it to half inch thickness.

Level it and sprinkle the pistachios or any nuts and tuck them in with your palm.

Refrigerate it for at least 2 hours and cut to desired size pieces with a large sharp knife. You can collect the side uneven cut pieces, knead and set to one square piece.

Keeps good for 2 days if refrigerated. Serve chilled.

If you do not prefer to serve chilled, you can leave it out for around 30 mins before serving, it comes down to room temperature. Or can warm for few seconds in microwave.4556472575_c21baae05a_o


Prefer to use a stainless steel heavy bottom pan instead of nonstick one whenever you are making Kalakand 🙂


Payasam or Paneer Kheer

This is made by curdling the milk. The curdled milk solids are used to make this kheer.  Paneer Payasam or Paneer Kheer is prepared during navratri festivals. A quick and easy to make dish that can wow anyone and a perfect one to celebrate on festive occasions 🙂

Ingredients Needed

½ cup of paneer crumbled/ cottage cheese

200 ml milk (adjust) 40 ml condensed milk (can substitute with Almond milk from 20 almonds +4tbsps sugar, soak almonds overnight, blanch  and grind to a very smooth paste with 40 to 60ml milk)

1/8 tsp cardamom powder

Few strands of saffron

Few drops of rose essence (optional)

Few unsalted toasted pistachios



Crumble the paneer completely and set aside.

On a low flame mix the milk, cardamom powder and condensed milk (or almond milk) in a bowl and bring it to boil.

Next then add paneer and mix well to blend with milk completely.

Make sure there must be enough milk for the paneer to blend. If required can add more milk and let boil on a low flame.

When it starts bubbling, simmer the flame and boil for 1 min more. Add the saffron strands and rose water and mix well.

Garnish with pistachios before serving this delicious paneer kheer 🙂



These measurements will work well with fresh paneer, if you are using frozen one, do adjust the consistency by adding more milk. One can increase the sweetness by adding more condensed milk or sugar if you are using almond milk. Enjoy the delicious Paneer Payasam 🙂


Ragi Payasam or Millet Kheer

This Nutritious and healthy Ragi Semiya is available on any food stores. It can be used to make upma, lemon ragi semiya, curd bath or even a pulao. Instead of making the usual semiya payasam, one could try this Ragi Semiya Payasam and it can be prepared in just 2 mins. This is more nutritious and healthy. Not much patience or time is needed to cook this yummy Ragi Payasam .Even the person who dislikes ragi / finger millet will love this kheer. You can even prepare this with almond milk or condensed milk too. All taste equally good

millet grains


1 cup ragi semiya ((millets), roasted in ghee to keep it nonsticky)

1 cup whole milk

¼ cup water

3 tbsps brown sugar

Pinch of cardamom powder. (or add vanilla as option)

1 tbsp ghee

Nuts or red berries for garnishing

red currants for pudding


Take a bowl to mix milk, water, cardamom powder and brown sugar.

Bring the milk to boil. When milk perfectly comes to boil, add the ragi semiya and cook for 2 – 3 minutes on high flame.

Cooking time depends on the quantity of ragi semiya added. 1C usually takes 1 min to boil 2 mins.

Do not overcook the semiya and do not stir vigorously, as it may become sticky.

Now garnish with nuts or red currants after the ragi semiya is cooked.

millet pudding

Cooking time: 2 mins

serves: 2


One can prepare this millet kheer or ragi payasam using almond milk also, just soak 10 almonds in water for 3-4 hours, and grind them to a smooth paste using ½ cup water or milk. Then it comes to add another 1 cup of milk and bring this to a boil and add the ghee roasted semiya. Cook till it is cooked fully to serve.

Enjoy paneer specials with your loved ones 🙂

❤ Happy Cooking ❤

Peanut Sugar Treats

Peanut Sugar Treats are my updated version of traditional Andhra sweet shells (gavvalu) My mother is considered an expert in making these sweet shells and each batch would last no longer than a few days!  All through our summer holiday months.. I remember munching on these as evening snacks with our cup of coffee 🙂 Seriously addictive, it is very hard to stop with just a few! 🙂 i just updated my moms sweet shells to peanut sugar treat shells just by changing the main ingredients all purpose flour with chex cereal and sugar syrup with semi sweet choco chips and powdered sugar, vanilla (adopted muddies desi style) 😀

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Ingredients you need for this recipe —


Chex Cereal – 9 cups

Semi – sweet chocolate chips – 1 cup

Peanut butter – 1/2 cup

Butter – 1/4 cup

Vanilla extract – 1 teaspoon full

Powdered sugar – 1+1/2 cup

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How I make —


Take a large bowl and pour chex cereal – set aside.

In a microwave bowl combine the left over ingredients – chocolate chips, butter and peanut butter. Microwave these with 100 percent power for 1 – 1 1/2 minutes or until it gets smooth, stirring after 1 minute.

Add vanilla extract and again stir. Now pour this chocolate sauce slowly over cereal, stirring to coat evenly.

Pour cereal into large plastic bag, add powdered sugar and secure. Shake to coat well. Spread on waxed paper to cool.

Cool a bit and store in an airtight container.

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These will stay good for few weeks and are a great holiday gift (when packed in mason jars) for your foodie friends 🙂

Lemon Sugar Cookies

Summer demands for LEMON flavored anything! Seeing as how my sister is a lemon flavor fanatic & I’m a cookie fanatic I decided to combine our interests & here you have lemon sugar cookies. SO DELISH. 🙂 I have adopted this easy recipe from a website. Every time I ready these delicious cookies they came out very well. They just melt in your mouth & the flavor is light & sweet.


Lemon desserts are always the perfect amount of sweet with a refreshing flavor. This recipe is an easy recipe for soft, delicious cookies everyone will love. Simply mix together the ingredients, drop on a baking sheet, and bake for 10 minutes.

Ingredients Needed —

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1/2 teaspoon vanilla extract

Zest of one large lemon, finely minced

4 tbsp. fresh lemon juice

1/2 cup sugar for rolling cookies


Preparation Method —

Line cookie sheets with parchment paper and preheat your oven to 350 degrees.

In a small bowl, stir together flour, baking soda, baking powder and salt. Keep them an aside.

Now using a mixer, beat together the butter and sugar until smooth and very fluffy.

Beat in egg, vanilla extract, lemon juice and lemon tiny peels.

Gradually blend in the dry ingredients.

Roll rounded teaspoonful of dough into balls, and roll in sugar. Place on lined cookie sheets about 1-1/2 inches apart.

Bake for 10 minutes in the preheated oven, or until they get lightly browned.

Let stand on cookie sheet two minutes before removing to cool on wire racks.


This lemon sugar cookies are ready in no time, and is perfect no matter what time of year. Pass them out!

Enjoy delicious cookies! 🙂


Here goes another Sweet recipe from my kitchen shelf. The soft and delicious Rasmalai. I have learned to make this recipe perfectly from my mom. While mom makes a quick and easy Rasmalai using milk powder. That’s sounds great for when you don’t have time to make the chenna etc. from scratch.  One can make easy Rasmalai just about in 10 minutes.  This is pretty much perfect for festival days when you are making variety of dishes and also have to cook your regular meals.

1 rasmalai

To make Rasmalai from Scratch you need to first split whole milk using a lemon, vinegar or curd, just like we make paneer at home. That cheese is then hung and squeezed dry, kneaded well and shaped into balls which are then cooked in a milk base and then soaked.


It’s delicious and not as difficult as its time consuming, but when you can get a similar result in just about 10 minutes, I wouldn’t pick the longer route!

2 rasmalai


Well, here is our recipe Ingredients needed for making delicious Rasmalai

12 rasgullas (use canned ones)

½ cup of condensed milk

2 cups of milk

3 green cardamom seeds (powdered)

Saffron (optional)

2-3 tbsp of chopped nuts like almonds, pistachios, cashew nuts or mix of what you have in hand


How I make – (Quick Method)

Drain the rasgulla from the can and squeeze to remove any extra syrup inside. I prefer to use a lemon squeezer to make the job easier (saw this tip on a recipe tv show 😉 thanks for that tip!). Be gentle though, otherwise the rasgulla will crumble. You don’t have to squeeze the life out of them, just get most of the syrup out so that our milk mixture can get in and soak up the ragullas nicely.

Mix the milk and condensed milk and bring to boil. Add the cardamom powder and saffron and simmer for 3-4 mins. Then add the drained rasgullas and chopped nuts. Mix well and let it simmer together for another minute.

Remove from fire, let it cool down and refrigerate for a few hours. Serve chilled with more crushed nuts on top.

3 rasmalai

If you want to make Rasgullas and Condensed milk/Flavored Saffron Milk at home here is the procedure 


Ingredients needed for Rasgulla discs

Homemade paneer (chenna) – 110 grams (make paneer from 1 liter of milk)

Semolina/rava (any rava) – 1 tsp

Cardamom – 1/4 tsp

Sugar – 2 tsp

All-purpose flour or maida for dusting -1 tbsp


For the sugar syrup

Water – 2 1/2 cup

Sugar -1 cup

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Method —

Squeeze paneer well into a flexible paste or until your hands become oily. Squeeze using the heel of your hands. Add a tsp of rava, cardamom powder, sugar and press lightly.

Then divide the paneer into equal pieces and make smooth balls. Ensure that there are no cracks. Flatten it in the shape of a disc and place it on a maida dusted plate. (if you are going to stop with preparing rasgulla, make balls and not discs)

Heat sugar and water over low flame. Once the sugar dissolves, increase the flame. When the sugar water comes to rolling boil, reduce the temperature to medium and gently drop the prepared discs. See to it that the paneer discs do not touch each other.

Close it and let it cook for 15 minutes. Check in between for every 15-20 minutes, the rasgullas would have doubled its original size. Switch off the flame and let it cool. This is rasgulla. Let the rasgulla remain soaked in sugar syrup for 1-2 hours.


For Saffron flavored milk

Milk – 2 1/2 cups or 1/2 liter

Sugar – 1/3 cup

Cardamom powder -1/4 tsp

Saffron -7-8 strands

Pistachio -chopped – 2-3 tbsp

Almonds (blanched and thinly sliced/slivered) -2-3 tbsp


For garnishing

Blanched almond slivered

Pistachio chopped


Method —

Boil 2 1/2 cups of milk until it reduces to 1 1/4 cup. Keep the flame in medium low and keep stirring from time to time to prevent the milk from getting burnt.Add sugar, cardamom powder and mix until the sugar dissolves. Switch off the flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well. Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently. Then drop it into the creamy milk and let it cool. Once it cools, refrigerated it and serve chilled garnished with more almonds and pistachio. This Delicious Rasmalai is perfect dessert for parties and get togethers. You can prepare it a day before and keep it in the refrigerator.

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Yum! Any milk-based sweet is right up on my list of favorites but Rasmalai does hold a special place in my heart!! 🙂


Note —

You can prepare rasgulla in pressure cooker also but do not put the weight.

Cook time – under 40 mins


❤ Happy Cooking ❤

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Some content on this page was disabled on July 10, 2015 as a result of a DMCA takedown notice from rumela roy. You can learn more about the DMCA here:
Some content on this page was disabled on July 10, 2015 as a result of a DMCA takedown notice from rumela roy. You can learn more about the DMCA here:
Some content on this page was disabled on July 10, 2015 as a result of a DMCA takedown notice from rumela roy. You can learn more about the DMCA here:
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Mango Kulfi


It’s Mango Season for us and all the Supermarkets are loaded with ripe and juicy Mangoes.  There is nothing better than plump Mangoes to relish after a hearty meal.  If you are left with too many and you are afraid they may go waste, try this simple recipe to prepare Mango Kulfi which is a popular frozen milk based dessert.

This Mango Kulfi is truly sinfully decadent.


In our country kulfi – a frozen milk – based dessert – is a street – vendor food. Sellers keep the frozen treat cold in a special ice and salt filled big pot called a matka. Although the usual way to serve it is with a simple garnish of nuts, some vendors also serve sweetened vermicelli rice noodles with Kulfi. Some serve it in small earthenware pots called matkas and this kind is called Matka Kulfi. For me the name Kulfi always reminds me of this vendor who used to sell kulfi outside in our Colony. 🙂 I loved his Kulfis. I am not a falooda fan, so would always just like to have the stick of Kulfi.


I have read that Traditionally, Kulfi is prepared by evaporating the heck out of milk by slow cooking it and stirring it continuously so that the milk does not stick to the bottom of the vessel and burn. This is done until the volume of the milk is reduced by more than half and you get extremely thick milk. This takes hours. After the milk is reduced, sugar is added while still hot. Nuts like pistachio or almond and flavorings like saffron, rose water, kewra are added. The mix is then frozen in tight sealed molds that are then submergedin ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfimolds, is placed in earthen pots or matkas that provide insulation from the external heat and slow downthe melting of ice. Kulfi prepared in this manner is hence called ‘Matka Kulfi’. Kulfi, thus prepared byslow freezing, also renders a unique smooth mouth feel that is devoid of water crystallization.

I also read that aging the mixture overnight (about 12 hours) in the refrigerator prior to start freezing, gives a better Kulfi.


Now, I would not suggest you all to be in the kitchen for hours at a stretch especially in this heat 😉 I should mention that the best part of this recipe is that it can be assembled in minutes. You don’t have to slave for hours to make this dessert. And the beauty of any Kulfi recipe is that it’s flexible to any addition. If you do not have mango on hand you can omit it (of course, you will need to add a few tbsp of sugar but do not go overboard with the sugar as it affects the creaminess of the kulfi). You can also omit the pistachio; instead you can choose to add rosewater, cardamom or go a little on the wild side and add avocado, strawberry or orange! No matter what flavors you choose, you will have a wonderful treat to bite into!



Ingredients —

1/2 cup almonds, skins removed

1/2 cup pistachios, shelled; unsalted

1 litre half-and-half {I used 25% low fat cream}

300 ml condensed milk {about 2/3 rd of a 400ml tin was enough for me}

1 large mango, pulp pureed in blender till smooth, strained


Method —

Grind almonds and pistachios in a blender {not a food processor} by pulsing a few times. At the base of the blender, where the blade is, some of the nuts will turn into flour like powder. This will help thicken the kulfi.

Place pan on medium heat on the stove. Pour in half – and – half.

Add almonds and pistachios.

As the temperature of the half-and-half rises, start adding in condensed milk. You will have to do this by a taste test. I used about 2/3rd of the tin. Once the mixture starts to bubble, turn the heat to low. STIR!!

A skin will form on top, just keep stirring it in. You will continue to stir for 20-25 minutes {one hour if using half and half} till the mixture thickens and reduces, becoming thick.

Allow to cool for 15-20 minutes. Add the mango puree to half, or the whole, and stir in to mix uniformly. Pour slowly into Popsicle molds {or shot-glasses}.

Place molds/glasses in freezer. At the 30 minute mark when the kulfi has started to form, place Popsicle sticks in each mold/glass.

Freeze overnight or for at least 8 hours.

To unmold, dip quickly in warm water.

Serve with a scattering of pistachios and almonds.


Note — This Kulfi keeps for a month in the freezer (so I recommend not to reduce quantities)

Serves 12-15 if using kulfi molds. {You will need a heavy – bottom pan to prepare this, otherwise the cream and sugar will stick to the base of the pan and burn}

♥ Thank you for stopping by ♥