Kulfi recipe | Kesar pista kulfi recipe | How to make kulfi

By Swasthi's Recipes · 360 min

Ingredients

Instructions

1. Bring the milk to a boil in a heavy-bottomed pot, then boil on medium heat for 10 minutes more, stirring often so the solids don't burn.
2. Meanwhile, grind the pistachios with the saffron into a slightly coarse powder and set aside.
3. After the 10 minutes, add the sugar and boil for another 10 to 12 minutes, stirring often so it doesn't scorch.
4. Mix the cornstarch into the reserved 1 cup of milk until smooth and lump-free, then add it to the pot after lowering the heat completely, stirring while it boils.
5. Add the nut powder and cardamom powder and mix until lump-free. Add the cream if using.
6. Cook for 6 to 8 more minutes, stirring constantly, until it thickens to a pouring consistency.
7. Turn off the heat and let it cool completely; it thickens further as it cools.
8. Pour into kulfi molds, steel cups or popsicle molds, cover with foil and insert an ice cream stick. Freeze overnight.
9. To unmould, dip the moulds in water for 1 minute or rub them between your palms for 30 seconds, then gently pull out by the stick. Sprinkle with chopped pistachios and serve immediately.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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