Kulfi brings an instant relief during the Indian summers. And this is an innovative way of making your kids eat nuts, by adding them in the delicious kulfi. Kulfi is a frozen indian dessert made from full cream milk thinkened with khoya and chopped badam and pista.
This Recipe Makes : 6
Cooking time : 1 hr + Freezing Time
- 1/2 litre full cream milk
- 1 tblsp Cornflour
- 2 tblsp Sugar
- 1/2 tsp Elaichi powder
- 1 -2 tblsp khoya/mawa
- 1/2 tblsp skinned pista (pistachios), thinly sliced
- 1/2 tblsp skinned badam (almonds), finely sliced
How to make Pista Kulfi
- Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Use full cream milk otherwise the kulfi will be less cream and will form ice crystals in it.
- Now lower the heat and cook the milk, stirring constantly, until it has thickened. (This will take about 10-15 minutes). Stir the sides of the pan constantly to avoid scalding.
- In 1/4 cup cold water mix cornflour and make sure no lumps are formed. Add this to the milk. Stir constantly otherwise it will start sticking on the base of the pan and you will get burnt taste.
- Now add the sugar, nuts and cardamom powder and grated khoya. Stir well till the khoya gets evenly dissolved. Switch off the fire and allow it to cool.
- Once at room temperature, pour the mixture into kulfi moulds and let it freeze until set, about 6 hours.
- To serve, remove the kulfi from the moulds by running a sharp knife around the edges of the pista-badam kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, garnish with chopped pista and badam and serve.
1. If you want you can use popsicle moulds or you can use small earthen matkis to make matka kulfi.
2. To take out kulfi with ease hold the mould under running water for half a minute. It will come out quickly.
3. If you want you can soak the almonds over night and them grind them into a fine paste before adding to the mixture.
Recipe sourced from Indian Food Forever