Kesar Badam Pista Kulfi
Summer kulfi recipe
Ingredients
- 750 Ml Full fat milk
- 1/4 Cup Cream
- 3 Tbsp Sugar
- 6-7 Strands Saffron
- 1/3 Cup Almonds and Pistachios Crushed
- 1 Tsp Cornflour mixed with 3 tbsp water Optional
To serve
- Sabja (basil seeds) Soaked
- Cooked Falooda soaked in rose syrup
Instructions
- In an iron pan, boil milk. Once it comes to a boil, reduce flame, stir well and add cream. Let it simmer on medium low flame for 20 mins. Keep stirring in frequent intervals.
- The milk starts reducing, now add sugar and let it simmer for 5 mins.
- Muddle the saffron stands with a tsp of hot milk from the pan and add it back to the pan.
- Add the crushed nuts (adjust quantity as per preference).
- Taste and adjust sugar if needed. Let it simmer for another 10 mins or until the milk thickens further (coats the back of the spoon). To quicken this process, add the cornflour slurry and keep stirring.
- Take it off the flame, let it cool completely.
- Add some crushed nuts at the bottom of the mould, pour in the kulfi mix, cover with lid or foil and let it freeze for an hour.
- After an hour, insert icecream stick and top it up with more crushed nuts. Cover and again freeze for at least 5 hours or until set.
- To unmould, dip the mould in normal water for 15 seconds. Serve with sabja and falooda.Enjoy!!!
Notes
If popsicle moulds are not available, use steel glasses or small bowls.