Kesar Badam Pista Kulfi
Preparation Time: 50 Minutes
Serves: 6 Persons
Ingredients:-
- Creamy milk – 8 cups
- Green Cardamom – 12
- Granulated sugar – 1 cup
- Blanched almonds – ¼ cup (chopped)
- Saffron – a few threads
- Chopped pistachio – ¼ cup
- Toasted flaked almonds and
- cardamom to decorate
- Dissolve saffron in 2 tsp of lukewarm milk.
- Take out the whole pods of the 8 green
- cardamoms. Powder only 5 cardamoms
- and keep aside.
- Place the milk and 4 whole cardamoms in
- a large heavy pan.
- Heat and bring it to a boil, then simmer vigorously until reduced by one-third.
- Strain the milk into a bowl discarding the cardamoms.
- Then stir in the sugar, saffron, pistachio, and cardamom powder and
- almonds till the sugar is dissolved.
- Pour the mixture into a freeze proof container.
- Cover and freeze until almost firm stirring every 30 minutes.
- When almost solid, pack the ice cream into six kulfi moulds, removing
- them about 10 minutes before serving.
- Decorate with toasted almonds and cardamoms before serving.
Tips & Variations:-
Use a large pan for reducing milk as there needs to be plenty of room for the milk to bubble up.
