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Kulfi
- Yield:
8-10
- Difficulty
Easy
- Ready in
7 hr
Published 1990
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 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
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