KESAR- PISTA KULFI

Kulfi is one of the most loved summer dessert from Indian Cuisine and is also popular in the neighbouring countries. It originated from the Mughals during their regin.  It is similar to the ice cream but it is denser and not light in texture. It is made by evaporating milk and sweetened with sugar. There are many different recipes with different flavouring agents. It is also a great way to serve milk to picky kids who never say no to ice cream.  Here I used saffron and pista powder for flavouring the kulfi. You can try it with another flavors like mango, cardamom, chocolate which are very common flavors. Simple to make yet extremely delicious. Now a days, it is absolute must for any wedding be it in summer or winter.   People of all the ages love to eat kulfi. It brings out the memories of our playful childhood now lost to the race of livelihood.

INGREDIENTS:

3 Cup Full Fat Milk

2 teaspoon Corn Flour or Arrowroot Powder

¼ Cup Sugar

¼ Teaspoon Cardamom Powder

Pinch of Saffron Strands

10-15 Pistachios

¼ Cup Fresh Cream or Mawa [optional-for rich taste]

Few chopped Pistachios for garnishing

METHOD:

STEP 1 – In a sauce pan, add 2 cups milk and heat it.

STEP 2 – Allow it to boil further for 10 minutes on a medium heat. Keep stirring often to prevent the milk getting scorched at the bottom.

STEP 3 – In another small bowl add the remaining 1 cup milk

and add arrowroot powder in it and mix well. Make sure there are no lumps.

STEP 4 – In a mixer pot, add saffron strands and pistachios and grind to a coarse powder. Set this aside.

STEP 5 – Add the nuts powder with cardamom powder and mix well. 

STEP 6 - After 10 minutes of boiling the milk, add sugar and mix well and boil for another 5-7 minutes.

Keep continuous stirring to avoid the milk get burnt.

STEP 7 – Now add the milk –arrowroot mixture in it and give a nice stir to escape lump formation.  Keep stirring and boil.

STEP 8 – Now add cream / mawa in it and mix it well and cook it for next 5 minutes.

If not get thickened then cook for 2-3 more minutes. It should be of pouring consistency.

STEP 9 – Switch off the flame and cool this mixture completely. The mixture thickens further upon cooling.

STEP 10 – Pour this mixture to aluminium or plastic kulfi moulds

and cover it with a lid and freeze it for 6 hours to overnight or until the kulfi is ready. [see notes]

STEP 11 – After 6-7 hours, demould the kulfi by immersing the moulds in water or rub the moulds in between your palms for 30 seconds Then gently hold the stick and demould the kulfi.

Sprinkle some chopped pistachios and serve immediately to your dear ones and relishhhhhh…..!!!!!

NOTES: If you don’t have kulfi moulds, then don’t worry, you can set the kulfi in disposable cups too. Cover it aluminium foil and then insert a ice cream stick in it and set it.