Kesar Pista Kulfi recipe, Saffron Indian Dessert by Tarla Dalal

Kesar Pista Kulfi, With the crunch of nuts, the lovely colour of saffron, natural creaminess of reduced milk.
Recipe Link : http://www.tarladalal.com/Kesar-Pista-Kulfi-41192r

------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

----------------------------------------------------------------------------------------------------


Kesar Pista Kulfi

Today, there are innumerable ice-cream varieties, from every part of the world, available at store shelves. However, the joy that the Indian palate experiences when a spoon of Kulfi rests on it, knows no bounds! Indeed, one of the most well-known desi ice-creams, the Kesar Pista Kulfi has a special place in our heart, which no other flavour can replace. With the crunch of nuts, the lovely colour of saffron, natural creaminess of reduced milk and the rich aroma of spices like saffron and cardamom, this ice-cream is beyond comparison. Allow the milk to reduce properly, in order to get a really intense flavour. Removing the kulfi in tact from the mould is an art, but just follow our instructions to get it right.

Preparation Time: 10 minutes.
Cooking Time: 33 minutes.
Makes 7 kulfis.
Freezing Time: 8 hours.

A few saffron (kesar) strands
½ cup chopped pistachios
4 cups full-fat milk
5 tbsp sugar
1 tbsp cornflour
1 tbsp warm full-fat milk
¼ tsp cardamom (elaichi) powder

1. Combine the cornflour and 2 tbsp of water in a small bowl, mix well and keep aside.
2. Combine the saffron and 1 tbsp of warm milk in a small bowl, mix well and keep aside.
3.Combine the milk and sugar in a deep non-stick pan, mix well and bring to a boil on a medium flame, while stirring occasionally. This will take approx. 5 to 7 minutes.
4. Add the cornflour-water mixture, mix well and cook on a medium flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides of the pan. Keep aside to cool slightly for 10 to 15 minutes.
5.Add the saffron-milk mixture, pistachios and cardamom powder and mix well.
6. Pour the mixture into 7 kulfi moulds and freeze it for 8 hours.
7. To unmould, allow the moulds to remain outside the refrigerator for 2 minutes and then unmould by inserting a wooden skewer stick or a fork or an ice-cream stick in the centre of the kulfi and pulling it out.
Serve immediately.