PISTA KULFI My Recipebox:

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Author Vahchef Servings 0 persons
Published September 27, 2007 Cooking Time (mins)
Main Ingredient Milk Preparation Time mins



Ingredient Name Quantity Unit
milk  4 Cup
sugar or to taste  8 Teaspoons
ground green cardamom seeds (chotti elaichi)  1/2 Teaspoons
skinned pista (pistachios), thinly sliced  1 Tablespoons
skinned badam (almonds), finely ground (optional)  1 Teaspoons

  • Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
  • Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
  • Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
  • Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
  • To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.
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