1cupmilk(mix with corn starch or arrowroot powder)
2teaspoonscorn starch(white corn flour or arrowroot powder)
Other Ingredients
2cupsfull fat milk
¼cuporganic sugar
¼teaspooncardamom powder(elaichi)
1Pinchsaffron strands or kesar (optional) (about 10)
10 to 15pistachios(or almonds & cashews)
¼cupcreamor malai or mawa (optional, tastes rich)
4chopped pistas for garnish
How to make the recipe
Preparation
Bring milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
2 cups full fat milk
Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
10 to 15 pistachios, 1 Pinch saffron
After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
¼ cup organic sugar
Add corn flour to the reserved milk and stir well. Make sure there are no lumps.
1 cup milk, 2 teaspoons corn starch
Lower the flame completely and pour this to the pot. Keep stirring and boil.
Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
¼ teaspoon cardamom powder
Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.
¼ cup cream
Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
How to Make Kulfi
Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick. I use 120 ml steel cups and it fills about 3 cups.
Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.