Ingredients:

• 1 l – full Cream Milk
• 250 g – Cottage cheese (homemade)
• 5-6 – big pieces of dry petha
• 4-5 – green Cardamom pieces, ground
• dry fruits, shredded (optional)

Method:

1. Boil the milk in a heavy bottomed utensil on low flame.
2. Grate the petha pieces and add to the boiling milk. Keep stirring.
3. Place the grated cheese in a large sieve and wash well with water so that the milk does not curdle.
4. Add the cheese and cardamom powder to milk. Keep stirring.
5. As the mixture thickens, remove from the flame.
6. Add dry fruits. Whe it cools, put in the freezer to set.
7. After an hour, blend well and put in kulfi moulds and allow to set.

Recipe courtesy of Tripta