Pista Kulfi
1 l Milk
1 Saffron threads
4 tbsp Pistachios(Buy here)
30 Almonds(Buy here)
100 gm Sugar(Buy here)
30 Cashews
Heat the milk in a heavy pan on high flame.
Stir the milk continuously every half minute until it boils.
Add saffron threads to increase the taste of Kulfi.
Cook the milk for 5-7 minutes on low flame, stirring constantly.
Soak pistachios, almonds and cashews in water overnight.
Peel the soaked nuts and wash them with clean water.
Grind the peeled nuts with a little milk to make a fine paste.
Add sugar, pistachio, almond and cashew paste to the cooked milk.
Stir well until the sugar dissolves.
Cook the mixture for 4-5 minutes on low flame, stirring constantly.
Let it cool completely and come to room temperature.
Blend the mixture for 10-12 seconds in a blender jar.
Repeat the blending process until the desired consistency is achieved.
Pour the mixture into Kulfi molds or paper cups.
Cover with plastic sheet or aluminum foil and secure with a rubber band.
Insert an ice cream stick in the center of each mold.
Freeze for 8-10 hours or overnight.
Dip the molds in water for 10-12 seconds to loosen the Kulfi.
Rub it between your palms for 4-5 seconds to remove from the mold.
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This recipe is now available in Hindi (हिंदी)
Recipe Video
Recipe Instructions with Images
Heat the milk in a heavy pan on high flame.
Stir the milk continuously every half minute until it boils.
Add saffron threads to increase the taste of Kulfi.
Cook the milk for 5-7 minutes on low flame, stirring constantly.
Soak pistachios, almonds and cashews in water overnight.
Peel the soaked nuts and wash them with clean water.
Grind the peeled nuts with a little milk to make a fine paste.
Add sugar, pistachio, almond and cashew paste to the cooked milk.
Stir well until the sugar dissolves.
Cook the mixture for 4-5 minutes on low flame, stirring constantly.
Let it cool completely and come to room temperature.
Blend the mixture for 10-12 seconds in a blender jar.
Repeat the blending process until the desired consistency is achieved.
Pour the mixture into Kulfi molds or paper cups.
Cover with plastic sheet or aluminum foil and secure with a rubber band.
Insert an ice cream stick in the center of each mold.
Freeze for 8-10 hours or overnight.
Dip the molds in water for 10-12 seconds to loosen the Kulfi.
Rub it between your palms for 4-5 seconds to remove from the mold.
Type of Diet
Vegan:No
Vegetarian:Yes
Gluten Free:No
Dairy Free:No
Nutrition
Protein:11 gm
Fats:26 gm
Carbohydrate:115 gm
Calories:716 cal
Cuisine:indian
Category:dessert
Preparation Time:15 min
Cooking Time:30 min
Calorie Contribution
1 l Milk
0%
1 Saffron threads
0%
4 tbsp Pistachios(Buy here)
45%
30 Almonds(Buy here)
0%
100 gm Sugar(Buy here)
53%
30 Cashews
0%
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