Pista Kulfi | Pistachio Kulfi || How to make Pistachio Kulfi with step by step photos
Pista Kulfi is the sweetest, delicious and lip-smacking frozen dessert made with milk, sugar, pistachio, khoya and cardamom powder
Basically, kulfi’s are traditional Pakistani dessert. this is very popular in neighboring countries like India and Bangladesh too. Moreover, kulfi’s have a very similar texture and appearance to normal ice cream. However, these are richer and creamier. also, there are several variants to kulfis, though I didn’t share more kulfi recipes except for a few_today I would be sharing the Pista kulfi recipe.
If we go with the history of kulfi then come to know that mainly kulfi is a Persian word and the origin of this recipe go back to the Mughal dynasty even before the conception of the Mughal dynasty, sweet thick evaporated milk was famous with the Hindu community. the Mughal community, topped the same mixture with pistachios, saffron. and gave a shape of a cone to the deep freeze in slurry ice.
To make kulfi khoya is the main ingredient the rest of the method is the almost same to make all type of flavored kulfi, towards the end can be added any desirable flavor in it
- Firstly, use full cream milk for the best results.
- furthermore, you can replace sugar with condensed milk. this helps to give nice flavor and thickness.
- Additionally, to prepare badam kulfi, add chopped badam pieces. or you can also add badam powder.
- most noteworthy, use a thick bottomed pan and keep stirring in between. else there are chances for milk to burn.
- finally, you can also use ice cream popsicles or kulfi molds to prepare perfect kulfis as served in restaurants.
- I added a few drops of color since I heard artificial food color isn’t good for health this is the reason my pista kulfi isn’t looking green
- I always avoid adding more colors in the meal if my mango ice-cream recipe has passed by your sight you would have seen my ice-cream isn’t looking yellow as compared to other mango ice-cream recipes likewise, my kulfi isn’t looking green
- But you can add more color if you want to give it to green color
- The rest of the taste of kulfi is quite the same as the market kulfi Alhamdulilah
For the best result follow my detailed step by step photo instructions and tips
You can check out my others similar recipes:
To make this pista kulfi firstly chop the pistachio
Then in a thick bottomed pan or non-stick pan pour the milk and bring to a boil on the medium flame. Once the milk comes to a boil add green cardamom powder
Give a good stir the milk by adding sugar until sugar is dissolved,Next, add khoya to the milk and give a good stir_Furthermore, simmer the milk for 30 minutes and keep on stirring in between
Additionally, add chopped pistachio in the milk_Stir to combine well, Simmer for 5-10 minutes or till the milk thickens completely
Towards the end drizzle some green color in the mixture
Mix it up_And allow the thickened milk to cool completely, this may take at least an hour_After the milk mixture is cooled completely, Keep in the fridge for at least 3-4 hours
Take out the milk mixture from the fridge_Whisk the milk with the help of a whisker for 2-3 minutes
Now take a mold or plastic glass and fill it with the mixture_Fill each mold with the mixture and sprinkle some additional pistachio if you want
Cover the mixture with the lid, And keep in the deep freezer for at least 8-10 hours minimum_For a better result leave it for 12 hours
Once the kulfi is set completely, Take them out of the fridge_Then slowly warm up by rubbing in between your hands. you can also dip in warm water_Gently remove the kulfi from the mold/glass
At the time of serving can garnish the kulfi with a few chopped pistachio
Finally, serve immediately kulfi
Pistachio Kulfi is the sweetest, delicious and lip-smacking frozen dessert made with milk, sugar, pistachio, khoya, and cardamom powder...
- 1.25 liter, full-fat cream
- 2/3 cup, sugar
- ½ cup, homemade khoya
- 1/6 tsp, green cardamom powder
- 100g, pistachio crushed
- 8-10 drops, green food color
How to make the kulfi?
- To make this pista kulfi firstly chop the pistachio
- Then in a thick bottomed pan or non-stick pan pour the milk and bring to a boil on the medium flame
- Once the milk comes to a boil add green cardamom powder
- Give a good stir of the milk by adding sugar until sugar is dissolved
- Next, add khoya to the milk and give a good stir
- Furthermore, simmer the milk for 30 minutes and keep on stirring in between
- Additionally, add chopped pistachio to the milk
- Stir to combine well
- Simmer for 5-10 minutes or till the milk thickens completely
- Towards the end drizzle some green color in the mixture
- Mix it up
- And allow the thickened milk to cool completely, this may take at least an hour
- After the milk mixture is cooled completely
- Keep in the fridge for at least 3-4 hours its optional you can skip it and directly fill the moulds with the mixture
- Keeping milk mixture in the fridge makes the kulfi soft
- Take out the milk mixture from the fridge
- Whisk the milk with the help of whisker for 2-3 minutes
- Now take a mould or plastic glass and fill it with mixture
- Fill each mould with the mixture and sprinkle some additional pistachio if you want
- I love adding more pistachio in my kulfi so I sprinkled on top
- Cover the mixture with the lid
- And keep in the deep freezer for at least 8-10 hours minimum
- For the better result leave it to for 12 hours
- Once the kulfi is set completely
- Take them out of the fridge
- Then slowly warm up by rubbing in between your hands. you can also dip in warm water.
- Gently remove the kulfi from the mould/glass
- At the time of serving garnish the kulfi with a few chopped pistachio
- I didn’t garnish as I hadn't enough the pistachio for garnishing
- Finally, serve immediately kulfi
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