Kesar Pista Kulfi is a wonderful dessert for summer. It comes in different flavors. This recipe is flavored with cardamom, saffron and pistachios. It is easy to make and tastes delicious.Ingredients:
2 liter Milk
5-6 tsp sugar
¼ tsp Saffron
6 cardamom, deseeded
2 tsp finely chopped pistachios
kulfi moulds
Preparation:
1. Pound cardamom and saffron to a fine powder.
2. Heat the milk in a heavy vessel and cook medium heat till it reduced to ¼th of it original consistency, stirring occasionally.
3. Add sugar and cook for 2 minutes.
4. Add saffron-cardamom mixture, mix well and cook for a minutes.
5. Allow it cool.
6. Mix the milk mixture with 11/2 tsp pistachios and blend it in a mixer for 30 seconds.
7. Pour the mixture into kulfi moulds and sprinkle remaining pistachios on the top.
8. Cover the mould with the lid and freeze for 10-12 hrs.
9. De-mould the set kulfi with a knife and cut it into slices.
Note:
1. For easy unmoulding, wash the frozen kulfi mould under running water.
2. Use full cream milk for better taste.
2 liter Milk
5-6 tsp sugar
¼ tsp Saffron
6 cardamom, deseeded
2 tsp finely chopped pistachios
kulfi moulds
Preparation:
1. Pound cardamom and saffron to a fine powder.
2. Heat the milk in a heavy vessel and cook medium heat till it reduced to ¼th of it original consistency, stirring occasionally.
3. Add sugar and cook for 2 minutes.
4. Add saffron-cardamom mixture, mix well and cook for a minutes.
5. Allow it cool.
6. Mix the milk mixture with 11/2 tsp pistachios and blend it in a mixer for 30 seconds.
7. Pour the mixture into kulfi moulds and sprinkle remaining pistachios on the top.
8. Cover the mould with the lid and freeze for 10-12 hrs.
9. De-mould the set kulfi with a knife and cut it into slices.
Note:
1. For easy unmoulding, wash the frozen kulfi mould under running water.
2. Use full cream milk for better taste.
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