Kesar Pista Kulfi–My 300th Post

Statistics are fun especially when we see progress.. Here I am with my 300th post which is a delicious and heavenly kulfi.. I love recipes that you can do but need not enjoy it all within a few hours but can stay with you for few weeks.. One such thing are ice creams.. For this month’s SNC started by Divya, When Shruti announced Kulfi for the Southern team, I immediately made it, but have taken so much time to post it.. We enjoyed it on day 1 and some last week when I was so craving for it... I have already tried another version of this kulfi (recipe coming soon) before and this was the second one.. Both were delicious..

IngredientsMilk - 4 cups
Condensed Milk - 1/2 tin
Sugar - 1/2 cup
Corn Flour - 1 1/2 table spoons
Cardamom Powder - 1/4 tea spoon
Pistachio - 1/2 cup
Saffron - 1/4 tea spoon

MethodBoil 1 cup water and add the pistachio and allow it to boil for 3 minutes
Strain the water and allow it to cool
Now the skin will peel off easily. Peel off the skin and chop them. Set aside
Dissolve corn flour in 1/2 cup milk and set aside
Heat the remaining milk, condensed milk and sugar in a heavy bottom pan
Keep scraping the cream from the sides of the pan and boil it on low flame until it becomes 3/4 quantity
Pour the corn flour mixture and continuously stir to ensure no lumps are formed and stir well until it becomes thick
Add cardamom powder, saffron and chopped pistachios
Remove from heat and allow it to cool
Pour the mixture into kulfi molds or popsicle molds or small cups and cover with the lid or aluminum foil and freeze for 6 to 8 hours

After 2 hours, remove from the freezer and insert the lolly pop sticks in the center and freeze it again for the remaining 6 hours
When the kulfi is fully set, it is ready to serve
To serve, remove from freezer and dip it in warm water for 10 seconds and unmold it and serve immediately


Sending this to Foodabulous, Preeti’s page, Friends Forever, WTML, Gayathri's page