BM # 45   Week 4  Day 2
The Diwali festival in Gujarat is unique. As soon as the Diwali celebrations finish, the. Gujarati New year begins and from the following day people start visiting their friends and relatives. This goes on for the next two three days. While one has so many visitors coming to wish one has to be well prepared to serve them. This is the time when we pre plan and keep sweets and snacks ready.
So for day 2 in the last week of this marathon I have yet another kulfi. This is Pista Kulfi. With a little variation, kulfi flavors can be changed the method used can be same , but I made this Pista Kulfi with a different recipe to give a different texture and flavor to the kulfi, check it out.
Pista Kulfi 
2 lt full fat milk
250 gms barfi or khoya
1 tbsp pistachios, coarsely ground
1 tsp cardamom powder
Sugar to taste
In a heavy bottomed big pan keep milk to boil.
I normally use a over sized pot for it, so the milk does not overflow.
Boil the milk on full flame stirring constantly.
This method will not allow a cream layer to form.
Add the barfi or khoya and boil till the milk reduces to 1/2.
Now is the time to add nuts , cardamom and sugar.
Let the sugar dissolve and boil for a few more minutes.
Let cool and pour into moulds.
Freeze till set.
Serve with kesar falooda .
Falooda is made of corn flour and can be easily bought from any sweet shop, how ever if you want to make it check here. You also get ready packets of these vermicilli in chinese stores. They do not have any flavor so you can add sugar and flavor according to your choice.

Pista Kulfi / Indian Pistachio Frozen Dessert

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