Pista
Kulfi | Pistachio Kulfi || How to make Pistachio Kulfi with step-by-step photos
Pista Kulfi is the sweetest, most delicious, and lip-smacking frozen dessert
made with milk, sugar, pistachio, khoya, and cardamom powder
Basically, kulfi is a 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 kulfi, though I didn’t share more kulfi recipes except for a
few_today I will be sharing the Pista kulfi recipe.
If
we go with the history of kulfi then come to know that kulfi is a
Persian word and the origin of this recipe goes 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 and saffron. and gave the 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 types of flavored kulfi, towards the end can added any desirable
flavor to it
Recipe Notes:
- 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 to 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 Alhamdulillah
For the best result follow my detailed step-by-step photo instructions and tips
You can check out my other similar
recipes:
To make this pista kulfi first chop the
pistachio
Then in a thick-bottomed pan or non-stick pan
pour the milk and bring to a boil on medium flame. Once the milk comes to a boil add green cardamom
powder
Give a good stir to the milk by adding sugar until
sugar is dissolved, Next, add khoya to the milk and give a good 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 into 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 it in the fridge for 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_
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 them up by rubbing them in between your
hands. you can also dip them in warm water to remove the kulfi from the mold/glass
At the time of serving garnish the kulfi with a few
chopped pistachios
Finally, serve immediately kulfi
Pistachio
Kulfi
is the sweetest, most delicious, and lip-smacking frozen dessert made with
milk, sugar, pistachio, khoya, and cardamom powder...
Ingredients:
- 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 Pista Kulfi?
- To make this pista kulfi first chop the pistachio
- Then in a thick-bottomed pan or non-stick pan pour the milk and bring to a boil on 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 into the mixture
- Mix it up
- 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 molds with the mixture
- Keeping the milk mixture in the fridge makes the kulfi soft
- 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 a mixture
- Fill each mold with the mixture and sprinkle some additional pistachio if you want
- I love adding more pistachio to my kulfi so I sprinkled it on top
- 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 to for 12 hours
- Once the kulfi is set completely
- Take them out of the fridge
- Then slowly warm up by rubbing it between your hands. you can also dip in warm water.
- Gently remove the kulfi from the mold/glass
- At the time of serving garnish the kulfi with a few chopped pistachios
- I didn’t garnish as I hadn't enough pistachio for garnishing
- Finally, serve immediately kulfi
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