Wednesday, June 4, 2008

Pista Badam Kulfi

For the Sweet-Series Event of TOI


2 litre milk (full fat)
1/2 cup sugar
1/2 tsp cardamom powder (elaichi)
15 almonds (badam)
5-10 Pistaschios
Few strands of Saffron (Kesar)

1. Take a thick bottomed pan/vessel. Boil the milk in it and reduce it stirring continuously to 750gms.
2. Add sugar, cardamom powder and saffron. Boil it for some more time.
3. In another pan lightly roast the almond and pistachios and add them to the milk.
4. Remove from gas and let it come to room temperature.
5. Pour it in either small earthen pots or kulfi moulds or easiest and simplest in the plastic water cups.
6. Close them with alluminium foil and pierce an ice-cream stick into it and freeze it till set.


1. You can use almond and pista powder also. Add it after the sugar is dissolved.
2. To make the milk thick fast add 2 tbsp cornflour dissolved in cold milk to the boiling
3. For a richer taste add khoya to the milk once you remove it from fire and comes to
room temperature.
4. Add mango pulp to the milk after adding almonds to make a mango kulfi....
Rest i leave to your creativity....


notyet100 said...

wow ,..this looks yummy..

Anisheetu said...

try it out it tastes yummy too... :)

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