Pista Kulfi Recipe, Kesar Pista Kulfi (With Step By Pics

• Baking & Spices

  • 1 tsp Cardamom, powder
  • 10 Strands saffron

• Nuts & Seeds

  • 4 tbsp Pistachio

• Dairy

  • 200 ml Condensed milk
  • 1 Litre full fat milk

• Beer, Wine & Liquor

  • 3 drops Kewra water or rose essence

Found on rachnas-kitchen.com

Description

Ingredients

• 1 litre full fat milk
• 200 ml or ½ can condensed milk
• 1 tsp cardamom powder
• 10 strands saffron (kesar)
• 1 tablespoon pistachios (chopped)
• 3 tablespoons pistachios (grounded)
• 3-4 drops Kewra water or Rose essence(optional)

Directions

• Place a heavy bottom sauce pan on a medium heat. Add milk and let it come to a boil.
• Take 2 tablespoons hot milk from sauce pan in a bowl and soak the saffron strands and set aside.
• Once milk comes to boil, reduce heat and let the milk simmer uncovered, stirring continuously with a silicon spatula.
• Cook the milk for about 8 to 10 minutes till it is reduced and become thick in consistency. Be sure that you stir it continuously.
• Add the condensed milk and stir vigorously to mix completely.
• Add soaked saffron to the milk mixture while milk is still on heat and mix.
• Add the pistachio powder and green cardamom powder . Mix it well.
• Now switch off the gas. Add the kewra essence or rose water. Leave the kulfi mixture on kitchen counter to cool off completely.
• Then pour into kulfi moulds and secure the airtight caps. Freeze in refrigerator freezer for 4-6 hours. Take out of the freezer 5 minutes before serving. Unmold the kulfi and serve with chopped pistachios.