I have not tasted kulfi in my life. I know no one would believe this, but true. So I had no idea how a kulfi tastes. Even to try I was hesitant. Last year itself I wanted to post kulfi recipe, as I got the recipe from my friend Sangeeta. But could not try or post. So this summer, I was determined to try this out. I thought I should try this kesar pista kulfi first before trying the plain kulfi, coz I like kesar flavour. This recipe is quite simple without condensed milk. It turns out rich and tasty.
Kesar pista recipe
Recipe Cuisine:Indian | Recipe Category:Dessert
Prep Time:6 Hrs freezing time | Cook time: 25 mins | serves: 3
Prep Time:6 Hrs freezing time | Cook time: 25 mins | serves: 3
Ingredients
Method
- In a heavy bottomed vessel, heat milk. Bring it to boil. Add sugar.
- Soak saffron in warm milk and add it to the boiling milk. Add chopped pista too.
- Put the flame to low and boil until the milk reduces to half. Keep stirring every now and then in between. Cool down and pour to moulds or tumblers.
- Cover with cling wrap and insert a skewer / ice cream stick in each mould.
- Freeze overnight and its ready to eat. To unmould, show the moulds under tap water for a minute and pull it out gently.
Notes
- I boiled 3 cups of milk to 1 & 1/2 cups of milk and used half cup of this reduced milk in each mould. So the number of kulfi you get depends on the size of your mould.
- If you want you can add a drop of green food colour for a beautiful coloured kulfi.
- Make sure you reduce minimum half the volume of milk by simmering. Otherwise kulfi wont be rich.
Serve with more nuts topped over the kulfi. You can also slice them to discs to serve.
