Pista Kulfi (Indian Pistachio ice cream) recipe
ingredients
20 cups (4 litre) 128 fl oz Full-cream milk
2 cups (300 g) 11 oz Sugar
1/2 cup (60 g) 2 oz Pistachios (pista), chopped
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
10 Cherries (gilas), chopped
2 cups (300 g) 11 oz Sugar
1/2 cup (60 g) 2 oz Pistachios (pista), chopped
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
10 Cherries (gilas), chopped
method
1. Boil the milk on medium heat till it is reduced to half (30 - 45 minutes). The consistency should be slightly thick and the colour, a pale yellow.
2. Gradually, add sugar. Stir for another 3 - 4 minutes until the sugar is completely dissolved.
3. Cool and add pistachios, green cardamom powder, and cherries.
4. Fill the mixture into kulfi moulds. Seal tightly with silver foil and freeze for 1 1/2 - 2 hours.
5. Remove from the freezer, dip the bottom of the moulds in hot water just for a few seconds to loosen the sides, and invert on to the serving dishes. Serve with falooda
2. Gradually, add sugar. Stir for another 3 - 4 minutes until the sugar is completely dissolved.
3. Cool and add pistachios, green cardamom powder, and cherries.
4. Fill the mixture into kulfi moulds. Seal tightly with silver foil and freeze for 1 1/2 - 2 hours.
5. Remove from the freezer, dip the bottom of the moulds in hot water just for a few seconds to loosen the sides, and invert on to the serving dishes. Serve with falooda
serving amount
serves: 6 - 8
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