Delicious kesar badam pista kulfi is a popular frozen dairy dessert made from milk, mawa and pistachios.
After an amazing Diwali week, there are so many sweets in the house that I was confused how should I put them to use. I decide to use all the mawa burfis in this recipe and it turned out awesome.
Some info about Kulfi in general
Kulfi is often described as “traditional Indian Subcontinent ice cream”. It is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Europe, East Asia and North America.
As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than Western ice-cream.
2 cups milk
2 cups any milk burfi chunks/ mawa
½ cup sugar
few strands of kesar/saffron
Chopped almonds and pistachios
In wide pan, boil milk.
Once it starts boiling, add the burfis.
Stir continuously for 15 mins. Now add sugar.
Continue stirring. Add cardamom, kesar and chopped nuts.
Boil the milk till it becomes thick in consistency. This make take around one hour on medium flame gas.
Cool it and transfer to kulfi molds or popsicle molds. Freeze for 6 hours.
Before removing the kulfi from the mold, hold the mold under flowing water for 5 mins. It will enable you to smoothly remove the kulfi.
Enjoy it before it melts 🙂