Pista Kulfi Recipe - Yummy Traditional

Pista Kulfi Recipe

                               
pista-kulfi-recipe-with-step-by-step-photos

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.
                                
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 

                                                       
pista-kulfi


Recipe notes:

  1. Firstly, use full cream milk for the best results.
  2. furthermore, you can replace sugar with condensed milk. this helps to give nice flavor and thickness.
  3. Additionally, to prepare badam kulfi, add chopped badam pieces. or you can also add badam powder.
  4. most noteworthy, use a thick bottomed pan and keep stirring in between. else there are chances for milk to burn.
  5. finally, you can also use ice cream popsicles or kulfi molds to prepare perfect kulfis as served in restaurants.
  6. 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 
  7. 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
  8. But you can add more color if you want to give it to green color
  9. 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:



                                       
pista-kulfi



To make this pista kulfi firstly chop the pistachio
                       
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
                           
boil-the-milk


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
                         
give-a-good-stir-to-the-milk


Additionally, add chopped pistachio in the milk_Stir to combine well, Simmer for 5-10 minutes or till the milk thickens completely
                        
add-pistachio-to-the-milk


Towards the end drizzle some green color in the mixture
                                
add-food-color


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
                  
allow-to-cool-the-milk


Take out the milk mixture  from the fridge_Whisk the milk with the help of a whisker for 2-3 minutes
                        
whisk-the-mixture


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
                                    
fill-the-mixture-to-the-glass


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
                                      
cover-the-mixture-with-the-lid


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
                            
unmold-the-kulfi


At the time of serving can garnish the kulfi with a few chopped pistachio                     

garnish-the-kulfi-with-pistachio


Finally, serve immediately kulfi
                            
serve-immediately-the-kulfi





Pistachio Kulfi is the sweetest, delicious and lip-smacking frozen dessert made with milk, sugar, pistachio, khoya, and cardamom powder...

Ingredients:
  1. 1.25 liter, full-fat cream
  2. 2/3 cup, sugar
  3. ½ cup, homemade khoya
  4. 1/6 tsp, green cardamom powder
  5. 100g, pistachio crushed
  6. 8-10 drops, green food color
How to make the kulfi?
  1. To make this pista kulfi firstly chop the pistachio
  2. Then in a thick bottomed pan or non-stick pan pour the milk and bring to a boil on the medium flame
  3. Once the milk comes to a boil add green cardamom powder
  4. Give a good stir of the milk by adding sugar until sugar is dissolved
  5. Next, add khoya to the milk and give a good stir
  6. Furthermore, simmer the milk for 30 minutes and keep on stirring in between
  7. Additionally, add chopped pistachio to the milk
  8. Stir to combine well
  9. Simmer for 5-10 minutes or till the milk thickens completely
  10. Towards the end drizzle some green color in the mixture
  11. Mix it up
  12. And allow the thickened milk to cool completely, this may take at least an hour
  13. After the milk mixture is cooled completely
  14. Keep in the fridge for at least 3-4 hours its optional you can skip it and directly fill the moulds with the mixture
  15. Keeping milk mixture in the fridge makes the kulfi soft  
  16. Take out the milk mixture  from the fridge
  17. Whisk the milk with the help of whisker for 2-3 minutes
  18. Now take a mould or plastic glass and fill it with mixture
  19. Fill each mould with the mixture and sprinkle some additional pistachio if you want
  20. I love adding more pistachio in my kulfi so I sprinkled on top
  21. Cover the mixture with the lid
  22. And keep in the deep freezer for at least 8-10 hours minimum
  23. For the better result leave it to for 12 hours
  24. Once the kulfi is set completely
  25. Take them out of the fridge
  26. Then slowly warm up by rubbing in between your hands. you can also dip in warm water.
  27. Gently remove the kulfi from the mould/glass
  28. At the time of serving garnish the kulfi with a few chopped pistachio
  29. I didn’t garnish as I hadn't enough the pistachio for garnishing
  30. Finally, serve immediately kulfi
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