Method of creating almond-pistol kulfi
Do you fail to make kulfi at home? If yes, today I have brought a great recipe for you, so that you will be able to make Kulfi easily. Its creamy taste and cooling experience will love everyone. It can be made in various flavors, but the taste of almond-pistachi kulfi is unique. It is more delicious and healthy than the market’s Kulfi.
Material:
1 – Milk- 1 liter (full cream)
2 – Khoya- 1/2 cup (100 grams)
3 – Chinese- 1/2 cup (or as per taste)
4 – Almonds- 1/4 cup (finely chopped)
5 – Pistachio- 1/4 cup (finely chopped)
6 – Cardamom Powder- 1/2 teaspoon
7 – Cashew- 2 tablespoons (finely chopped)
8 – Saffron- 1 pinch (soaked in milk)
Method:
, First, place the milk in a heavy bottom pan to boil.
, When the milk starts boiling, make the heat medium and keep stirring continuously so that the milk does not burn.
, Cook the milk until it becomes about half, it can take 30-40 minutes.
, Now add khoya and mix well so that there is no lump.
, Next, add sugar to thick milk and mix well. Then mix cardamom powder and soaked saffron.
, Now add finely chopped almonds, pistachios and cashews. Keep some separate for garnishing.
, After this, cook the mixture for 5-7 minutes and then turn off the heat and let it cool.
, Now put it in kulfi molds or small cups and garnish with the remaining almonds.
, Keep the molds in the freezer for 6-8 hours.
, When Kulfi freezes, remove the molds in lukewarm water by dipping 10-20 seconds and serve in a plate.
