Kesar Pista Khoya Malai Kulfi

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Summers are just knocking at the door and in this gloomy weather, what I crave for most is something chilling and soothing to the palette.  This luscious, creamy and utterly flavorful kulfi loaded with the fragrance of saffron and crunch of pistachios comes as a perfect treat and takes away all that murkiness. If you too are craving for this melt-in-mouth dessert, do try out the recipe below. Not to mention, this kulfi makes for a go-to option for the upcoming Holi festival too; make it in advance and treat your guests with its sinful yumminess. And yes! for that typical Holi feel, you can flavor it with some THANDAI MASALA instead of saffron and pistachios.


Kesar Pista Khoya Malai Kulfi


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Ingredients

  • Full fat milk - 1 liter
  • Khoya (milk solids) - 100 grams
  • Fresh cream - 2 tbsp
  • Condensed milk - 400 grams
  • Kesar strands - 10 to 12 + for garnishing
  • Pistachio (finely chopped) - 1/4 cup + for garnishing


Kesar Pista Khoya Malai Kulfi


Kesar Pista Khoya Malai Kulfi


Method

  1. Bring the milk to a boil in a heavy bottomed pan.
  2. Simmer and let it reduce to 1/2 its original quantity. Keep stirring in between so that the milk doesn't burn.
  3. Once the milk reduces, add cream, khoya, condensed milk, chopped pistachios and saffron strands.
  4. Stir nicely and again simmer till the milk thickens and further reduces by half. Keep stirring in between.
  5. Switch off the flame and let the milk come down to room temperature. 
  6. Pour the thickened milk in kulfi moulds and freeze for 8 to 10 hours.
  7. To serve, roll the kulfi moulds between your palms for a minute or two. Pull out the stick inserted in the kulfi. Garnish with some chopped pistachio and saffron. Serve chilled.


Kesar Pista Khoya Malai Kulfi


Kesar Pista Khoya Malai Kulfi


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Comments

  1. Suman WadhwaMarch 20, 2021 at 12:17 PM

    Marvellous recipe. Loved the rose shaped Kulfi 💖

    ReplyDelete

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