Pista Kulfi
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INGREDIENTS
- 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
INSTRUCTIONS
- Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly. Use full cream milk otherwise the kulfi will be less creamy and ice crystals will form 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 to the base of the pan.
- Now add the sugar, nuts and cardamom powder and grated khoya. Stir well till the khoya gets evenly dissolved. Turn off the fire and allow it to cool.
- Once at room temperature, pour the mixture into kulfi moulds and let it freeze until set, for 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.
Note: 1. If you
want you can use popsicle moulds or you can use small earthen matkis to make
matka kulfi.
Source:
indianfoodforever.com
