Kesar Pista Kulfi
Indian Ice cream Kulfi, flavored with saffron and pistachio
Cuisine
Indian
,
Mughlai
Servings
Prep Time
12
people
10
minutes
Cook Time
Passive Time
1
hour
8
hours
Servings
Prep Time
12
people
10
minutes
Cook Time
Passive Time
1
hour
8
hours
Ingredients
6
cups
Whole Milk
2
cups
Heavy cream
1
cup
Khoya
grated
1.5
cups
Sugar
More or less according to your taste
3
tbsp
Milk powder
1/2
tsp
saffron
1/2
cup
Pistachios
crushed
1/2
tsp
cardamom powder
1
tsp
corn starch
Mixed with 3 tbsp of water
1/2
tsp
Icecream essence
1/2
tsp
Kewra water
Screwpine water
5
No.
Silver leaves
For garnishing, optional
Few
crushed pitachios+ saffron
For garnishing, optional
Instructions
Boil the milk till it reduces to 75%.
Add the heavy cream to it and let it boil for another 15 mins on low to medium heat. Stir constantly to make sure it doesn’t stick to the bottom.
Add grated Khoya to the boiling milk.
Add cardamom powder and keep stirring for 5 minutes. Add sugar and stir for another 10 minutes.
Add ice cream essence and kewra water.
Add Saffron and cook for another 10 minutes.
Add Milk powder. Stir for 5 minutes. Mix the corn starch with cold water and add it to the boiling milk.
Add pistachios. At this point, check the sugar and if you need to add more, add now and stir well.
Let it cool down completely and add it to the molds. Freeze for 8-10 hours. Garnish with silver leaf and crushed nuts and Serve.