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Ingredient
Malai kesar pista kulfi (Creamy Malai Kesar pista kulfi)
Introduce
Chef :
Jyoti Prakash AssudaniMalai kesar pista kulfi (Creamy Malai Kesar pista kulfi)
#ERC
#Eidspecial
Ingredient
Food ration :
9 servingsCooking time :
9 hr 10 minutes
1/2 cup
milk
1/4 tsp
saffron / kesar
1/2 cup
sugar
1/2 tsp
cardamom powder
2 tbsp
cashew (chopped)
2 tbsp
almonds (chopped)
3 tbsp
pistachios (chopped)
1 cup
cream
Cooking instructions
* Step 1
For homemade Mawa:- Firstly, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder.
* Step 2
Stir and mix well making sure there are no lumps.
* Step 3
Continue to cook on low flame without burning.
* Step 4
Keep stirring until the mixture thickens and separates from the pan.
* Step 5
Instant mawa is ready, you can use immediately or refrigerate and use up to a week.
* Step 6
Homemade kulfi using milk:
* Step 7
Firstly, in a large kadai heat 2-litre milk, ¼ tsp saffron.
* Step 8
Stir and get the milk to a boil, without burning.
* Step 9
Continue to cook on low flame until the milk thickens.
* Step 10
Now simmer for 15 minutes or until the milk reduces to a quarter.
* Step 11
After the milk thickens add prepared mawa and mix well.
* Step 12
Also, add ½ cup sugar and cook for 2 minutes on low flame.
* Step 13
Now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios.
* Step 14
Mix well and the kulfi mixture is ready to set.
* Step 15
Pour the kulfi mixture into kulfi moulds.
* Step 16
If you do not have moulds, you can pour until matka or glass cups.
* Step 17
Cover and freeze for 8 hours or until sets completely.
* Step 18
After 8 hours, the kulfi has set completely and is ready to serve.
* Step 19
Finally, garnish the malai kulfi with few chopped pistachios and enjoy.
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