4-5 nos pedas, crumbled / 1 cup khoya (thickened milk)
1/3 cups chopped pistachios & cashews (save some for garnishing)
1 tsp instant coffee powder
1/8 tsp saffron / a pinch
Directions
Bring the milk to a boil. Simmer on a low flame for 4-5 minutes. Add the crumbled pedas and chopped nuts and mix well. (Adjust sweetness and add more if preferred). Simmer for 10-12 minutes.
Then add the coffee powder. Give it a stir and add the milk powder. Keep stirring and continue to simmer till it thickens and you get the desired consistency.
Set aside to cool. Spoon them in kulfi moulds and freeze overnight. While serving, demould them and garnish with saffron and chopped pistachios.
Enjoy these chilled summer delicacy as an after-meal dessert or anytime you wish.
