Punjabi Piyala Malai Kulfi by Shireen Anwer

Ingredients:

For Kulfi:

• Milk 1 cup
• Bread slices 2
• Sugar 1 cup
• Khoya 1/2 cup
• Pistachio sliced 1 tbsp
• Pistachio essence 1/4 tsp

For Falooda:

• Corn flour 1 cup
• Water 2 cups
• Kewra 1 tsp

For Malai:

• Milk 1/2 kg
• Condensed milk 4 tbsp
• Khoya 2 tbsp
  

Method:

1. Heat milk in sauce pan until it remains 1/4.
2. Now put sugar and cook for 10 minutes until water of sugar dries.
3. Then add bread slice and cook it.
4. When thick, put khoya and pistachio essence.
5. Now remove from stove, cool it and blend it.
6. Then put pistachio sliced.
7. Then put in kulfi mold and keep for freezed.
8. For falooda: Mix corn flour, water and kewra in pan.
9. Now stir it and cook until it leave edges.
10. Then put in falooda machine.
11. Then take it out and add ice.
12. For serving: Put crushed ice, falooda, malai and kulfi sliced in bowl and put lal sharbat, tukh malanga and pistachio.
13. For malai: Cook all ingredients and cook until thick.
14. Then take it out and use as cold.