Instant Rabdi Kulfi

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Trim the crusts off the bread and cut the slices into pieces.
2. Pulse the bread pieces in a blender to make fine breadcrumbs, then set aside.
3. In a large kadai, bring 1 litre of milk and ¼ tsp saffron to a boil, stirring.
4. Once boiling, add ½ cup sugar and 4 chopped anjeer (figs). Stir and boil until the sugar fully dissolves.
5. Add the breadcrumbs and mix well.
6. Keep boiling until the milk thickens.
7. Stir in 2 tbsp chopped almonds, 2 tbsp chopped pistachios and ¼ tsp cardamom powder.
8. Pour the mixture into kulfi moulds, or into a matka or glass cups if you have no moulds.
9. Cover and freeze for 8 hours, until fully set.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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