For those of you uninitiated in Indian food, Kulfi is basically an ice-cream made with thickened milk and no eggs. Flavored with cardamoms and saffron, Kulfi is the most flavorful dessert I have ever had, and I have had a lot of desserts in my life. Just ask my weighing scale. The recipe is surprisingly simple. And no matter how thick the milk is–I have tried different consistencies over the years–the kulfi is never icy. The trick is to just boil the milk long enough to let the extra moisture evaporate. I love falooda and rose syrup with my kulfi, but it’s totally optional.
Best Kesar pista kulfi recipe
- 4 cups whole milk
- 1 cup sweetened condensed milk
- 1 slice of white bread with edges trimmed and cut into small pieces
- 1/2 tsp cardamom powder
- 1 tsp corn starch optional
- a pinch of saffron soaked in 2 tbsp warm milk
- 2 tbsp chopped pistachios
- In a food processor mix the bread, corn starch and 1/2 cup of milk to form a smooth paste. Keep aside.
- Bring the remaining milk to a boil, lower heat and let simmer for 10-12 minutes, all the while continually stirring.
- When the milk has thickened a little, add sweetened condensed milk and the bread paste and bring it to a boil again. Reduce heat and let simmer for 5 more minutes.
- Add the cardamom powder and saffron just before turning off heat.
- Add the chopped pistachios and let the mixture cool down.
- Now pour the mixture into kulfi moulds. There should be enough to make at least 8 kulfis. Chill over night and serve with boiled falooda, rose syrup and crushed pistachios.