Kesar Pista Kulfi

Name: How to cook Kesar Pista Kulfi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Kesar Pista Kulfi

#spiceweek1 #cardamom #saffron #milk #greencardamom #rosewater #almond #pistachio I love this and always make it in the summer for the past few years. I don't add cornflour but almond flour to thicken it. Rose water is optional but it gives a lovely flavour in combination with saffron & green cardamom. I used freshly grounded green cardamom seeds just crushed before adding to the milk for the that lovely aroma and flavour. #post1

Ingredient

Food ration :

4 servings

Cooking time :

25-30 mins

2 cups

full fat milk

1 cup

Fresh cream

1/4-1/2 Tsp

Cardamom powder

generous pinch of saffron

2 tbsps

Almond flour

6 tbsp

Sugar

1/2 tbsp

Pistachio slivers

1/4 tsp

Rosé water

as needed

Pistachio crushed

Cooking instructions

* Step 1

Add saffron to the milk and cream mixture and bring it to boil. When it starts boiling lower the flame, stir and keep on cooking it. When the milk reduces by 30-40% add the Green Cardamom powder, almond flour and pistachio slivers and cook further.

* Step 2

When the milk mixture is almost half add the sugar, rose water and mix well....it will thin down a little but will again thicken up after about 5 minutes. With the help of ladle pour it in Kulfi moulds. Mine filled up 4 & 1/2 moulds. Let it cool to room temperature, put the lid and freeze it overnight or at least 6-8 hours till it is frozen. If there's a gap for the stick insert the stick and freeze or you can insert it afterwards.

* Step 3

While serving unmould it (you can immerse the mould in room temperature water or hold the mould in running tap water for few seconds and the Kulfi comes off easily). Garnish it with more Pistachio, saffron and rose petals (this is optional). Enjoy !!!

Note: if there is a photo you can click to enlarge it