Roshan Di Kesar Pista Kulfi Recipes

PISTA KESAR KULFI (PISTACHIO AND SAFFRON KULFI)

Steps:

• Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn't stick to the bottom of the pan.
• When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.
• Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.
• To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
• Serve with a sprinkling of chopped pistachios.

ROSHAN DI KESAR PISTA KULFI

Steps:

• To prepare the kulfi, boil milk over medium flame until reduced to half.
• Add saffron to the milk while it is boiling.
• Add sugar.
• Boil for the next 10 minutes.
• Remove from heat.
• Add cardamom and nuts.
• Divide the mixture between 4 kulfi moulds.
• Freeze until set.
• Now, prepare the falooda.
• For this, mix the cornflour with a little water.
• Cook over low flame, stirring constantly, until transparent.
• If needed, add some more water.
• Push the mixture through a fine metal colander with the back of a spoon, into a bowl of chilled water.
• Refrigerate until it's time to serve this dessert.
• Garnish the kulfi with the falooda and serve.