Roshan Di Kesar Pista Kulfi Recipes
ROSHAN DI KESAR PISTA KULFI
Wonderful dessert for the hot summer months! This recipe was first enjoyed by Mughal emperors in the 16th century!
Provided by Charishma_Ramchanda
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the kulfi, boil milk over medium flame until reduced to half.
- Add saffron to the milk while it is boiling.
- Add sugar.
- Boil for the next 10 minutes.
- Remove from heat.
- Add cardamom and nuts.
- Divide the mixture between 4 kulfi moulds.
- Freeze until set.
- Now, prepare the falooda.
- For this, mix the cornflour with a little water.
- Cook over low flame, stirring constantly, until transparent.
- If needed, add some more water.
- Push the mixture through a fine metal colander with the back of a spoon, into a bowl of chilled water.
- Refrigerate until it's time to serve this dessert.
- Garnish the kulfi with the falooda and serve.
Nutrition Facts : Calories 400.8, Fat 15.3, SaturatedFat 5.3, Cholesterol 24.4, Sodium 147.1, Carbohydrate 56, Fiber 3.5, Sugar 32.1, Protein 12.3
PISTA KESAR KULFI (PISTACHIO AND SAFFRON KULFI)
This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.
Provided by Meera Sodha
Categories Diwali snack Dessert Ice Cream Pistachio Milk/Cream Saffron Quick & Easy Soy Free Peanut Free Freeze/Chill Wheat/Gluten-Free Vegetarian
Yield 6-8 servings
Number Of Ingredients 6
Steps:
- Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn't stick to the bottom of the pan.
- When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.
- Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.
- To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
- Serve with a sprinkling of chopped pistachios.
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