This summer beauty can win all the awards. If you are thinking who is this summer beauty, then just see below. It’s pista kulfi with sweet, creamy and milky texture in earthen moulds. If you ever like to surprise your kids with a summer treat, then this kulfi is surely an apt choice. I am telling you this because I watched my kids dancing happily when they found these earthen kulfi moulds in the freezer today. Sitting on a couch with air conditioner turned ON, my children indulged themselves eating this summer special pista kulfi.
Since kulfi is a milk based delicacy, it has to be creamy. Otherwise it turns watery with sweet taste and pista flavor. This challenge of getting creamy texture in kulfi is through milk. The milk has to be boiled till it is reduced at least half the original quantity. Boiling over a period of time may be 20 to 30 minutes makes the milk creamy. Then you can add the flavor that you want to indulge through. Since this is mango season, you can add mango pulp also to make mango kulfi.
If you are running out of time to cook milk for long, then you can add some khova or milkmaid to get the desired texture. I loved biting lots of pista pieces while eating kulfi and also the saffron flavor was enriching.
Pista Kulfi Recipe | Summer Special
Ingredients
- Milk- 3 cups
- Sugar- 1/4 cup
- Pistachio- 1.5 tbsp
- Cardamom powder- 1/2tsp
- Green food color- 1/2 tsp
- Saffron strands- Few optional
Instructions
Preparation
- Soak saffron strands in a teaspoon of milk for about 10 minutes.
Method
- In a heavy bottom pan boil milk and when it starts boiling, add sugar and continue boiling in simmer.
- Meanwhile chop the pistachioes in to thin slices. Add soaked saffron in to boiling milk. Keep stirring often.
- Next include chopped pistachios, cardamom powder and food color too.
- When the milk reduces to half and becomes thick, switch off the flame. Let it cool down to room temperature. Pour in to kulfi mould and freeze them for 8 hours.
- Relish the pista flavored kulfi on hot summer day.
Notes
- Milk should be boiled till it thickens and reduces to half. Otherwise kulfi doesn't become creamy in texture.
- Green food color gives nice pista color to kulfi. If you prefer you can skip that as well.
- You can even use thermocol cups to make kulfi.
