Kesar Pista Kulfi

Kesar Pista Kulfi is extremely delicious Indian ice cream. I decided to prepare chilled kulfi to beat this scorching summer heat. My entire family loves this Kesar Pista Kulfi. It a favorite dessert  when kids come over for a play date.

Almonds are great source of minerals like magnesium, copper, potassium, calcium, phosphorus and iron etc. They also boost brain activity as it contains riboflavin and L-carnitine. Almonds increase immune function. It promotes healthy weight gain in kids. Soaked almonds help you to absorb  all the nutrients in it. You can soak the almonds overnight.

Pistachios are loaded with proteins, fats, dietary fiber, phosphorus, potassium, zinc, copper, etc. The Vitamin B6 present in Pistachios is great to improve Haemoglobin counts, improves digestion, and increases immunity. The vitamin C and high copper content in pista will help the higher absorption of iron into the body.

How to sneak in nutrition

Usually, kulfi recipe  calls for ingredients like corn flour and khoya, but I wanted to prepare a healthy and tasty version of kulfi. I have used soaked almond paste to give thickness to the kulfi.  In addition to it, I have also added loads of pista to give it a crunchy and nutty taste. If you are making in a hurry and don’t have soaked almonds, then use 1/2 cup arrowroot powder or “singare ka atta”

Ingredients

• 2 liter full-fat milk
• 1/2 cup of sugar
• 1/2 cup  peeled and chopped unsalted pistachios (40    pistachios)
• 15 nos of  almonds
• 1/2 tsp green cardamom powder
• A generous pinch of saffron  strands

How to Prepare Kesar Pista Kulfi

Soak almonds in water for 8-10 hours or overnight. Peel the skin and keep it aside.

Take a thick bottom pan and bring the milk to boil and keep on stirring and make sure it doesn’t spill or stick at the bottom. Continue doing it till the milk is reduced to 1/3 of the original quantity. Allow it to cool.

Add sugar, chopped pistachios, saffron, and cardamom powder. Grind them together into a powder.

Meanwhile, take a mixer jar and add peeled almonds along with 5 teaspoons of milk and grind it into a coarse paste transfer it to a bowl.

Add this ground paste to the boiled milk and stir well. make sure no lumps are formed.

Once the mixture is cooled completely, transfer it to kulfi molds or glass bowl.

Cover the molds and keep in the freezer for 5-6 hours or overnight for the kulfi to set. It is very important to cover the mold else ice could form inside.

Once the kulfi is set completely dip the mold in warm water and remove the kulfi gently. You can also set them in small shot glasses to make small kulfi Popsicles for toddlers.

 

Serve the kulfi immediately. Enjoy !!