Pista Kulfi is a delicious and indulgent frozen dessert made with milk, sugar, pistachios, khoya, and cardamom powder.
Kulfi is a traditional dessert from Pakistan that is also very popular in neighboring countries like India and Bangladesh. While kulfi has a texture and appearance similar to regular ice cream, it is richer and creamier. There are many variations of kulfi, but today I will be sharing the recipe for Pista Kulfi.
The history of kulfi reveals that the word "kulfi" originates from Persian. This delightful frozen dessert dates back to the Mughal dynasty, and even earlier, sweet, thick evaporated milk was popular among the Hindu community. The Mughal chefs enhanced this mixture by adding pistachios and saffron and shaped it into cones using a deep-freeze process with slurry ice.
To make kulfi, khoya is the primary ingredient, while the method for preparing various flavored kulfis remains largely the same. At the end of the process, any desired flavor can be added to create different varieties of kulfi.
Recipe Notes:
Firstly, use full cream milk for the best results. You can also replace sugar with condensed milk, which adds a nice flavor and thickness.
To prepare badam kulfi, add chopped almond pieces or use almond powder. It’s important to use a thick-bottomed pan and stir occasionally to prevent the milk from burning.
You can use ice cream popsicle molds or kulfi molds to create the perfect kulfis, similar to those served in restaurants. I added a few drops of color because I've heard that artificial food coloring isn't good for health, which is why my pista kulfi doesn't look very green.
I also tend to avoid using colors in my dishes; for instance, if you’ve seen my mango ice cream recipe, you may have noticed that it isn’t as yellow as other mango ice cream recipes. Similarly, my kulfi doesn’t appear very green. However, you can add more color if you want your kulfi to be greener.
Overall, the taste of my kulfi is quite similar to the ones you find in the market. Alhamdulillah!
- 1.25 liters, 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
- To make this pista kulfi, first chop the pistachio
- Then, in a thick-bottomed pan or non-stick panpour 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 the 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 pistachios 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; it's 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 whisk 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 pistachios if you want
- I love adding more pistachios to my kulfi, so I sprinkled them 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 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 didn't have enough pistachios for garnishing
- Finally, serve kulfi immediately
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