Kesar pista kulfi recipe – How to make kesar pista kulfi recipe – summer recipesTweet
Kulfi is a popular frozen dairy dessert also called as traditional Indian ice-cream. Kulfi is very similar to ice-cream in appearance and taste, but it is denser and creamier and takes a longer time to melt than ice-creams. Though kulfi comes in different flavours, the more traditional and popular ones are badam, rose, mango, saffron, pistachio and malai.
Kesar pista kulfi is a very popular Indian dessert and ideal dish during summers. This dessert is made with full fat milk, milk cream, sugar, saffron strings and pistachios and without the use of condensed milk. Saffron gives a good flavour and colour to the kulfi and pistachios gives a nutty texture to the kulfi. Try this yummy kulfi this summer and beat the heat.
Other kulfi recipes :
Prep Time : 7-8 hours freezing time
Cook Time : 20 mins
Yield: 3 kulfis
Full fat milk – 4 cups
Milk cream – 1/4 cup (optional)
Sugar – 1/4 cup
Pistachios – 10
Cardamoms – 5
Saffron strings – a pinch
HOW TO MAKE OR PREPARE KESAR PISTA KULFI RECIPE
Boil milk in a pan on a high flame. Once the milk is fully boiled, lower the flame. Add milk cream and mix well. Cook the milk on low flame, by stirring continuously, until it has thickened and reduced to 3/4 of its volume.
Grind the sugar, cardamoms and pistachios to a fine powder.
Soak saffron strings in 2 teaspoons of milk for 10 minutes. Keep the ground sugar mixture aside.
Once the milk has thickened well, add the sugar mixture and mix well.
Add the soaked saffron strings and mix again. Simmer for another 15 minutes on a low flame, till the milk reduces to half. Switch off the flame. Allow the milk to cool down completely.
Pour the mixture into kulfi moulds by distributing evenly. Close the mould with the lid and freeze for about 7-8 hours or overnight.
Remove the kulfi by running a sharp knife around the edges of the kulfi. Garnish kesar pista kulfi with chopped pistachios and serve chilled.
Preferably, boil the milk in a non-stick pan to avoid sticking of the milk on the sides and bottom of the pan.
Mixture should not be too thick. Otherwise kulfi will be not be set properly. It should be medium pouring consistency.
Milk cream gives richness to the kulfi.
For a low fat version, you can use low fat milk and 1-2 tablespoons cornflour to give a creamy texture to the milk. In that case, no need to boil milk for a long time. Once the milk reaches a smooth mixture, you can switch off the flame.