Saffron And Pistachio Ice Cream (rajasthani Kesar Pista Kulfi)
Saffron and Pistachio Ice Cream, also known as Rajasthani Kesar Pista Kulfi, is a traditional Indian frozen dessert that is rich, creamy, and flavored with the luxurious ingredients of saffron and pistachio. This dessert is perfect for cooling down on a hot day or as a sweet ending to a spicy meal.
Ingredients
- 1 liter whole milk
- 1/2 cup sugar
- 1/4 teaspoon saffron strands
- 1/4 cup chopped pistachios
Instructions
- In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the milk reduces by about half.
- Add the sugar and saffron strands to the reduced milk, and continue to simmer for another 5-7 minutes, stirring constantly until the sugar is completely dissolved.
- Remove the pan from the heat and allow the mixture to cool to room temperature.
- Stir in the chopped pistachios, then pour the mixture into kulfi molds or small individual cups.
- Place the molds or cups in the freezer and freeze for at least 4 hours or until the kulfi is set.
- Before serving, dip the molds or cups in lukewarm water for a few seconds to help release the kulfi, then unmold and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 5 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 5g
- Fat
- 15g
- Carbohydrates
- 25g
Supplies
Heavy-bottomed pan Stirring spoon Kulfi molds or small individual cups
Tools
Freezer
Serving suggestions
Serve the saffron and pistachio ice cream garnished with additional chopped pistachios and a sprinkle of saffron strands for an extra touch of elegance.
Tips & tricks
For a creamier texture, you can also add a few tablespoons of condensed milk to the mixture before freezing.
Cost
$10