First let us make Thandai Powder. Take all the ingredients mentioned under Thandai Powder.
Put all the ingredients in the grinder and grind finely. Pass through a sieve.
Grind the coarse powder left in the sieve once again. Again pass it through a sieve. Repeat this process till you get a fine powder. Store it in an airtight container. Use it for making Thandai by mixing this powder in cold milk.
Now to make kulfi, boil milk and let it get reduced on sim gas.
Add malai at this stage if you wish to. You may add malai stored in your refrigerator for this purpose.
While the milk is brewing, stir it on and off. It has the tendency to stuck down to the base of the vessel so be careful. If it does, it will spoil the taste of kulfi by giving the burnt smell. Also, keep scraping the sides of the vessel as the real
Till milk is getting reduced, chop almonds. Blanch green pistachios in boiling water, peel it off and chop finely.
Soak saffron in 1 teaspoon milk.
Trim the edges of the bread and tear it into pieces. Soak it in 1/4 cup milk for 10 minutes.
Now blend the soaked bread in the blender. Keep it aside.
When milk is almost ready then add thandai powder, almonds, pistachios, saffron milk and dried and crushed rose petals. Give it a last boil and switch off the flame.
When the mixture cools down, add honey and bread paste. Mix nicely.
Fill in kulfi moulds. I added cocoa powder in just 2 kulfis for my chocolate loving son.
Set in freezer for 4 to 5 hours or overnight. Kept these in a container so that they remain straight.
When set, rub it between hands to loosen up, run a knife around it and demould it.
Serve cold kulfi with a warm smile, falooda optional.