Medium

Fresh cream

Whole almonds

Vanilla

Condensed milk 

Rose water

Water

Cornstarch/Maizena

tablespoon

Safran

Cardamon (powder)

Pistachio

White sugar

Whole milk

pista kulfi

In a heavy-bottomed pan, bring the milk to a boil, stirring continuously to prevent it from sticking to the bottom. Reduce the heat and simmer until the milk reduces to half its original volume

In a separate pan, dissolve sugar in water over low heat to make a syrup. Add the syrup to the reduced milk and mix wel

In a small bowl, dissolve cornstarch in a little water to make a smooth paste. Add the cornstarch paste to the milk mixture, stirring continuously to avoid lumps. Cook until the mixture thickens

Add condensed milk, fresh cream, chopped pistachios, chopped almonds, green cardamom powder, saffron strands (soaked in a little warm milk), and vanilla extract. Mix well and cook for another 5-7 minutes.

Remove from heat and let the mixture cool to room temperature. Once cooled, add rose water and mix well

Pour the mixture into kulfi molds or small cups. Insert sticks or ice cream sticks into the center of each mold. Freeze the kulfi for at least 6 hours or until firm.

Before serving, garnish the kulfi with slivers of pistachios. Run the molds under warm water for a few seconds to help release the kulfi. Serve chilled and enjoy the rich, creamy, and nutty flavors!

Medium

120 min

Dessert

Indian

Servings

2

Nutrition

/ per serving

Directions

Step #1

60 min.

Step #2

5 min.

Step #3

10 min.

Step #4

7 min.

Step #5

3 min.

Step #6

360 min.

Step #7

2 min.

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