KESAR PISTA KULFI


 No time for write-ups and I am not good at it too... And my coming posts will be the same way too... Praying I find time and master writing skill too... Jumping straight into the recipe... Yummilicious Indian Icecream, KULFI....yum yum yum...



 INGREDIENTS:
  • 1 litre full fat milk
  • 200 ml condensed milk
  • 1 pinch of saffron
  • 2 teaspoons milk
  • 1 tablespoon pistachios (chopped)

METHOD:

  • Pour milk in a large heavy-based saucepan and place pan on medium high heat till the milk boils
  • Reduce heat and let the milk simmer uncovered, stirring continuously
  • Cook the milk till it is reduced to almost half, stirring all the time
  • This is to prevent skin forming on the milk
  • As the milk reduces, you will notice a thick creamy residue sticking to the sides of the pan. Scrape this back into the milk and stir to dissolve
  • When the milk is reduced to half, take it off the heat and cool slightly. Stir to prevent skin from forming
  • When the evaporated milk is somewhat cooled, add the condensed milk and stir vigorously to mix completely
  • Soak the saffron strands in 2 teaspoons of warm milk. Add this to the milk mixture while it is still warm and mix gently
  • Finally add the chopped pistachios and stir once more to mix
  • Cool the kulfi mix completely and then pour into kulfi moulds and secure the airtight caps.
  • Freeze it for 4-6 hours
  • Serve and enjoy

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