Introduction
With summer almost upon us, there is no better time to indulge in the creamy goodness of Kesar Pista Kulfi. This frozen dessert is a classic Indian treat that is perfect for those hot summer days. The combination of saffron and pistachios makes for a sweet and rich flavour that is sure to delight your taste buds.
Making Kesar Pista Kulfi-Method
Making Kesar Pista Kulfi is an easy process that requires only a few simple ingredients.
1.You will need a generous pinch of saffron, 2 tablespoons of crushed pistachios, 1 litre of full-fat buffalo milk, 5 crushed green cardamoms, 2 tablespoons of crushed cashewnuts, 2 tablespoons of crushed almonds, 1/2 cup of condensed milk, and 1 tablespoon of cashewnut paste.
2. To start, heat the milk in a deep non-stick pan and bring it to a boil. Add the crushed green cardamoms and simmer on low heat, stirring, for twenty-five to thirty minutes or until it is reduced to half its original volume. Add the crushed cashewnuts, pistachios, and almonds and mix well and continue to simmer.
3. Remove the cardamom skins and continue to simmer for twenty minutes more or until it is reduced to one third its original volume.
4. Add the condensed milk, saffron, and cashewnut paste and mix well. Remove the pan from heat and set aside to cool.
5. Once cooled, pour into kulfi moulds and keep them in the freezer to set for six to eight hours. Demould and serve.
Why Kesar Pista Kulfi is the Perfect Summer Treat
Kesar Pista Kulfi is the perfect summer treat for a variety of reasons. Firstly, it is a frozen dessert, which means it is ideal for those hot summer days when you are looking for a cool and refreshing treat. Secondly, the combination of saffron and pistachios makes for a sweet and rich flavour that is perfect for satisfying your sweet tooth.
Lastly, Kesar Pista Kulfi is incredibly easy to make. You only need a few simple ingredients, and the process is straightforward. This makes it the perfect dessert to make in advance and to have on hand for whenever you need a sweet treat.
Leave a Reply