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