July 21, 2012

Saffron Pistachio Kulfi

A craving for kulfi has got inside me since the summer started. In have been searching for a perfect recipe for some time. This recipe which I got from "journey kitchen" was perfect.I have slightly altered the recipe for me.


Milk - 5 cups
Condensed Milk - 1/2 can
Saffron - 5-6 stands
Shelled pistachios - 1/2 cup
Cardamom - 2 pods
Heavy cream - 1 cup
Rice flour - 1 tbsp


  1.  Heat the milk with cardamom pods and reduce into 3 cups.
  2. Remember to cook in low heat and stir continuously.
  3. Add heavy cream and saffron strands.
  4. Once they come to a soft boil add the rice flour, mix well so that no lumps are formed.
  5. Cook for 5 - 6 minutes stirring continuously.
  6. Add in the chopped pistachios and condensed milk.
  7. Once it thickens remove from heat source and pour into the kulfi molds or Popsicle molds
  8. When the molds cools down, freeze them for atleast 6-8 hours.
  9. Unmold and enjoy.
  10. To unmold ,just dip the mold into hot water.


chitra said...

Kulfis are ideal for summer
waiting for more recipies

Tina said...