Saffron Cardamom Pistachio Kulfi Recipes

PISTA KESAR KULFI (PISTACHIO AND SAFFRON KULFI)

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.

SAFFRON, CARDAMOM & PISTACHIO KULFI

Steps:

• Pour the Milk and Half & Half into your pan and add the Cardamom pods. Heat on medium-low. Once the milk is warm, take 2 TBS. of milk and soak the saffron for a few minutes, then pour the saffron infused milk back into the pan. Stir the liquid often while it all cooks down to 1 C (1/3 of the liquid). Then strain out the cardamom pods, add the sugar and pistachios and cook for a few more minutes. Pour into molds and freeze until solid.