Kesar Pista Badam Kulfi
I have been thinking of making kulfis since quite some time. Finally made this for my brother in law when he visited us last weekend. I am extremely happy and satisfied with its creamy texture and the taste. Didn’t know that it was so easy to make kulfis at home. Now I am waiting to make this for my sister, niece and brother. I am sure that they are going to love this. It’s advisable to use full cream milk. You can even add a couple of spoons of fresh cream or condensed milk to make it more richer and creamier. Please do try and do not forget to share your feedback. You can increase or decrease the amount of sugar as per your taste buds.
I have used 240 ml cup.
Ingredients:
- Full cream milk 1 litre
- Sugar 1/4-1/2 cup
- Kesar few strands
- Pista 10-15
- Badam 10-15
- Cardamom 4-5
- Cornflour 1 tsp
Method:
- Boil the milk in a thick wide mouth pan.
- Once the milk boils, add the saffron strands and reduce the milk over low flame for 10-12 minutes.
- Add the sugar and keep stirring. Scrape the sides of the pan regularly.
- Make a coarse powder of the pista, badam and cardamom pods. (Reserve 2-3 pista for the garnish)
- Make a paste of the the cornflour with a tablespoon of milk and add it to the boiling milk. Stir well.
- Once the milk is thickened well, remove from flame.
- Cool it and pour it in earthern kulhads or kulfi moulds. I got 4 kulfi moulds and 2 big kulhads with the above mentioned measurements.
- Cover the kulhads with aluminium foil and keep it in the freezer for 6-8 hours or overnight.
- When it is set well, remove from the freezer and insert a kulfi stick ( I have used a Satay stick ) and rub the sides of the mould with your hand to allow the kulfi to slide easily.
- Garnish with coarse pista powder and enjoy these creamy delicious treat 🙂
