Mithai Kulfi: A Sweet Way to Stop Wasting Leftovers


If it is festive time around, our refrigerators are generally full with a pile of leftover sweets, which stay there neglected for days, and finally make their way to the dustbin. I am sure most of us can relate to this situation. Of course, you can use up leftover sweets in many ways. Like many people do, these can be re-used to make your kheer creamier, or to make your sweet stuffing in any Indian dessert, tastier than ever. So if you got a lot of leftover sweets and need another brilliant idea, read this.

Well, you don’t have to stuff yourself with the leftover mithai any more or even throw away in waste. You can now make yummy kulfis with leftover Indian sweets from your refrigerator and no one will even have a clue. When a friend’s mother told us about making kulfi from leftover sweets, we didn’t believe it. We thought it won’t fall in place and wondered how it will come together. And until we made it, we were in this dilemma that our kulfis will crumble right in front of the guest, making us highly embarrassed about this entire showdown. Good news is that, it not only did live up to our expectations, but also gave us a lot of pat on our backs.

Here’s what we made our Mithai Kulfis with. If possible, we recommend making it with these ingredients, as this is a fail-proof combination. Basically, milk-based sweets give excellent results. If you love texture, add sweet Boondi, Ghevar, etc, to the Kulfi. The amount of sugar may vary, depending on the sweetness of the mithais. Do not use very old sweets, otherwise the milk might split.


Mithai Kulfi

Time taken: 45 min

Taste-o-meter: Sweet



  • Malai peda: 7-8
  • Kalakand: 7-8 pieces
  • Kaju katli: 7-8
  • Gulab jamuns: 8-10
  • Milk: 4 cups
  • Sugar: 1/2 cup
  • Saffron (kesar): a few strands
  • Roasted almonds, roughly chopped: 10-12


  • Heat milk in a vessel. Make sure your vessel is thick-bottomed or it might start to burn. Reduce heat and simmer for 10-15 min.
  • Next, mush all the sweets with a little milk and make a puree. Add it to the thickened milk and cook for another 5 min.
  • Sprinkle saffron and almonds, and pour the mixture in moulds.
  • Refrigerate for 3-4 h. Serve chilled.


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