Pista Kulfi Food

INDIAN ICE CREAM WITH PISTACHIOS: PISTA KULFI

Steps:

• To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)
• Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.
• Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.
• To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.

BADAM/PISTA KULFI ICE CREAM

Steps:

• Mix all the above ingredients together in a bowl.
• Make sure eveything blends completely together well.
• Then fill this mixture either in an ice-cream tray or in kulfi cones.
• Refrigerate overnight in the frozen section of your refrigerator.
• At the time of serving the kulfi, put the cones under the flowing hot water tap for only 1-2 seconds, and with a slight jerk, remove it in the individual serving plates.

PISTA KESAR KULFI (PISTACHIO AND SAFFRON KULFI)

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.

ROSHAN DI KESAR PISTA KULFI

Steps:

• To prepare the kulfi, boil milk over medium flame until reduced to half.
• Add saffron to the milk while it is boiling.
• Add sugar.
• Boil for the next 10 minutes.
• Remove from heat.
• Add cardamom and nuts.
• Divide the mixture between 4 kulfi moulds.
• Freeze until set.
• Now, prepare the falooda.
• For this, mix the cornflour with a little water.
• Cook over low flame, stirring constantly, until transparent.
• If needed, add some more water.
• Push the mixture through a fine metal colander with the back of a spoon, into a bowl of chilled water.
• Refrigerate until it's time to serve this dessert.
• Garnish the kulfi with the falooda and serve.