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About this recipe:
I scream, you scream we all scream for.... KULFI! That's right, here in India and most south Asian countries, Kulfi is one of the most famous chilled dairy items. When well made, it can beat almost any flavor of ice-cream. Enjoy the burst of pistachio flavored sweetness as it melts in your mouth with each bite of the kulfi.
1 tablespoon chopped pistas (pistachios)
1 tablespoon chopped badams (nuts)
1 kg milk
2 tablespoons corn flour
400 g milkmaid
1 teaspoon ilaichi (cardamom) powder
1/4 teaspoon saffron powder
10 to 15 whole almonds
10 to 15 whole pistas
10 min › Cook:
25 min › Extra time:
10 hr freezing › Ready in:
10 hr 35 min
Boil the chopped badam and pista in water for 2 to 3 minutes. Remove the nut skins. Add the nuts in a blender and make a fine paste with 2 or 3 tablespoons of milk. Set aside.
Add corn flour to ½ cup of milk, and keep it aside.
Take milkmaid in a heavy bottom pan and add rest of the pasted nut and milk mixture. Stir continuously and add any remaining milk. Now add illaichi powder and saffron. Boil for 5 minutes.
Add corn flour and milk to the pan. Stir it well.
Boil again for 5 to 10 minutes. Remove from heat, and add the whole badams and pistas.
Fill this mixture in a kulfi mould and keep it in a freezer for 8 to 10 hours. Serve chilled!
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