J. Inder Singh Kalra

Kulfi

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Preparation info
  • Yield:

    8-10

    • Difficulty

      Easy

    • Ready in

      7 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

The creamy and rich ice-cream, made predominantly in saffron, pistachio, saffron-pistachio, and mango flavours—flavours from the real thing, not essence. The recipe below is for saffron—pistachio—Kesar-Pista.

Ingredients

  • 1 kg/2¼ lb Rabarhi* (unsweetened)
  • 400 g/

Method

Preparation

THE PISTACHIO: Blanch, cool, remove the skin and cut into slivers.

THE SAFFRON: Dissolve in warm milk.

THE RABARHI: Add sugar, pistachio, saffron and cardamom while it is still warm and stir until sugar is dissolved. Cool.

Assembling

Put Rabarhi in Kulfi m