Lifestyle Desk – Everyone likes the taste of cold Kesar Kulfi in summer. Although there are many varieties of ice cream and kulfi available in the market, the pleasure of eating them at home is different and it will be without any preservative and artificial color. So let us know how to make Shahi Kulfi exactly like the market at home.
Material
Full cream milk-1 liter
Sugar-½ cup
Saffron threads-10-12
Cardamom powder-½ tsp
Almonds-2 tbsp (finely chopped)
Pistachios-2 tbsp (finely chopped)
Method
- Put milk in a heavy bottomed vessel and boil it on medium flame. Cook the milk while stirring continuously until it reduces to half and becomes thick.
- Now add sugar in it and mix it well. Soak saffron threads in 1–2 spoons of hot milk and add it to the mixture.
- Add cardamom powder, chopped almonds and pistachios and cook for 2-3 minutes. Turn off the gas and let the mixture cool completely.
- Fill the prepared mixture in kulfi mold or small cup. Apply foil on top and place an ice cream stick in the middle. Keep the mold in the freezer for 6–8 hours or overnight. After freezing, dip the mold in water for a few seconds and take out the kulfi.
- Sprinkle chopped pistachios and almonds on top and serve.
- If you want, you can also garnish with some saffron.
tips
- You can also add 2–3 tablespoons of condensed milk for a creamier taste.
- To make kulfi more rich, adding some khoya (mawa) is also a good option.
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