Kesar Pista Kulfi Recipe

Kesar Pista kulfi is a traditional Indian kulfi made by Milk + Pista + Condensed milk + Almond and Saffron. The homemade kulfi is hygienic and is loved by everyone. Your child will demand Kulfi every alternate day after this taste.

  • Preparation time 10 mins
  • Cooking time – 60 minutes
  • Serve person- 4

Ingredients

S. No. Ingredient Quantity
1 Full cream milk 1 liter
2 Sugar 100 gram or 1/2 cup
3 Saffron 1/4 Tablespoon
4 Condensed Milk  50 ml or 1/2 Cup
5 Almonds 12-15 Pieces
6 Pistachios/Pista  2 Tablespoon
7 Kulfi Cups 6-8

Recipe Method

grinded-almond-pista

Step 1 – Boil the milk in a pan and then simmer over the medium flame.

 

Step 2 – Boil until about half the volume of milk is left.This process may take about 45 mins. Stir the milk time to time to avoid the scorching.
boil-milk

Step 3 – The properly boiled milk is beige-cream, and turns in cream colour, add condensed milk and boil for 2 minutes.
milk-condence-milk

Step 4 – Add the sugar + saffron.
milk-saffron

Step  – 5 Add the nuts to a boil again on low-medium flame for new 2 minutes.

milk-pista-boil

 

 

 

Step 6 – Keep the mixture aside and allow it to cool in room temperature.

milk-pista

Step 7 – Mix well and pour into moulds or kulfi cups. Freeze at the lowest possible temperature. Freeze at the lowest possible temperature. As per my experience the home refrigerator may take up to 24 hours to freeze the kulfi well.

kulfi

Server Frozen Kulfi  in the bowl or ice cream stick at the single end.

Please follow and like my page:

shalini vyas

If you like my recipe then please leave a comment below, by the way I am Shalini Vyas and I am a legal advisor in my profession. I have completed my L.L.B and Masters (M. A.). I started blogging way back in 2014 and now working as a full-time blogger. Leave a comment below if you want to know about any recipe or if you have any suggestion.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

If you ejnoy reading then please like my page on facebook, google and twitter.