Ingredients
-
1.5 liter Full-fat milk
-
1 cup Makhana (Fox nuts)Fox nuts
-
1/4th cup California PistaBlanched
-
8 - 10 DatesDe-seeded
-
10-12 Elaichi (Cardamom) powder
-
A pinch Saffrondiluted in a little milk
-
Extra California PistaChopped, for crunch and garnish
-
Dry rose petalsFor garnish
About
Enjoy Holi and the rest of summer absolutely guilt-free with this Kesar Pista Kulfi. The best part is that there is no added sugar, no heavy cream, and no milk powder. With the help of healthy makhana and high-quality California Pista, I have made this nutritious variant of Kulfi that you can easily make at home.
Steps
|
1
Done
|
In a mixing bowl, take 1 cup makhana, 8-10 de-seeded dates, and 1/4th cup blanched California Pista. |
|
2
Done
|
Heat up 1.5 liters of full-fat milk. |
|
3
Done
|
Add diluted saffron (kesar) and 10-12 elaichi powder. |
|
4
Done
|
Boil the milk until it thickens and reduces to half. |
|
5
Done
|
Turn off the heat and pour this milk into the pista-makhana mixture. |
|
6
Done
|
Once the mixture cools down, blend it until smooth. Your Kulfi mixture is ready. |
|
7
Done
|
You may add chopped California Pistas into the mixture for some extra crunch. |
|
8
Done
|
Pour the mixture into Kulfi moulds, cover them, and freeze until set. |
|
9
Done
|
De-moulding and Serving - Dip the frozen Kulfi mould into warm water. Give it a twist and take it out. |
|
10
Done
|
While serving, add some more chopped California Pistachios and dry rose petals on top. |
