PISTA KULFI RECIPES

Steps:

• Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn’t stick to the bottom of the pan.
• When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.
• Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.
• To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
• Serve with a sprinkling of chopped pistachios.

Steps:

• Keep the cream and evaporated milk chilled in the fridge for at least 3 hours. Heat the milk and add saffron and keep aside for the color to infuse. Using a mill ,blend the cardamom seeds and later add in half of pistachios and almonds and grind to a smooth powder. Keep aside. In a large mixing bowl preferably glass add in the evaporated milk and using a electric beater, beat for 3-4 minutes until its almost 3 times its original size. In another bowl beat in the whipping cream and sugar until soft peaks are formed. Mix together the whipped evaporated milk and whipping cream into the freezing container and add in the saffron, cardamom nuts powder and add in the remaining nuts chopped. Mix well and allow to freeze until it starts to solidify. This takes about 1-2 hrs. Take out from the freezer and using the electric beater, break all the lumps and mix well. Do this procedure one more time before allowing it to freeze completely. You can use kulfi moulds if desired. Enjoy!