Mithayi Kulfi - By Vaishali of Ribbons and Pasta

Hi Friends ! So some of you must know that I was off to India for more than a month and have just come back. Unfortunately, I didn’t get a proper net connection anywhere there. No, I don’t live in a remote village, its was just due to the studies and Board exams of kids in every family I visited. So much pressure on kids, made me boggled out seriously. Anyway, more  on that later. One thing that left me highly frustrated was the negligence of my Blog. Since I moved the domain to a proper website just a few days ago before leaving to India, I had no idea it had played with the settings in Blogger. And none of the posts I planned got posted on time. To add to the irony, I didn't know it until I reached Delhi and checked the blog on my phone....  So here I am again, still unpacking and sorting out my huge shopping piles from India. Meanwhile, I am scheduling the posts from my fellow Bloggers who sent these to me long ago but my dear homeland conditions didn't allow me to check on them.

I would like to thank Vaishali from this wonderful Blog - Ribbons to Pasta, for sending me the guest post on such a short notice. She is one Queen Bee of Food Blogging, posting at times 2-3 recipes a day and completing all the challenges before time. Ohh ! I am so jealous !! Versatile and authentic Sindhi recipes is her forte, but you will also find all sorts of Global recipes like this Mango Pudding on her blog. And this super creative Gujrati Pizza, which she has named as Jasuben Gujju Pizza, is just so innovative :) And the spread of Thalis she has done.. Hats Off ! And before I move on, don't you forget to have a look at her Kathiawaadi Thali and this Gujrati Thali, which am sure will leave you drooling for more :)


Let’s read a little more about her in her own  words:-

I was born and brought up in Delhi and after marriage living in Ahmedabad, Gujarat. I studied to be an interior designer but am working in our hotel. I love to paper craft, especially fond of scrapbooking.

About her blog:-

Ribbons to Pastas...is my journey from crafting to cooking...ribbons from craft and pastas from cooking. I started blogging two years  back, initially I was sending recipes to a website and all in fun way, then my children felt if I could work for another website why not have one of your own...and that is how the blog started. They helped me to create one.

Her family:-

The family is my biggest support, we are a foodie family and we all are hooked on to cooking shows. So many a times my hubby would get me a scrap where he would have jotted down a recipe for me...and sometimes my son comes up with a unique recipe which he must have watched .so it is their support that actually is very motivating.

On Blogging:-

The blog world is amazing , you do not meet any one personally but yet you make friends, trust me I have made some wonderful friends in the last two years, and even met some of them.

Well I do give time to the blog, but really can't say how long, it all depends on my cooking.. and yes i specially cook for the blog...and I enjoy doing so J

I love all cuisines they just have to be cooked well...though  my favorite food is Indian street food.

Her favourite blog post:-

The blog has over 450 posts and it is difficult to say which is my favourite one, but I must admit The Thali's that we did for Blogging Marathon, an event by Srivalli has been one of the most enjoyable work.

Let’s quickly move on to the delectable recipe she has got for us today.

Ingredients:

• 500 ml full fat milk
• 200 gms kaju burfi
• 4-6 tbsp saffron syrup from malpuas
• Malpuas
• Cardamom powder

Method:

• Boil the milk , let it boil for 5-10 minutes.
• Add crushed kaju burfi,let it blend with the milk.
• Cook till the milk reaches a thick  consistency.
• Add sugar syrup,cardamom powder,and  chopped malpuas.
• Pour into desired mould and freeze.

Notes from Vaishali:-

• Due to humid weather the barfi was little soggy and I knew I would have to throw it, so I decided to use it in a kulfi. Also I had some malpuas which were in the fridge, decided to use them as well. 
• I did not add any sugar as the kaju barfi was sweet,and then I used the sugar syrup from the malpuas. 
• I did not add any other nuts as the burfi had pistachios and almonds, and the malpuas syrup had saffron. The kulfi turned out very rich and was dominated by the cashew flavor. Well one can use any left over sweets for these kulfis, only they should blend well with milk.