Pista Kulfi Recipe

Ingredients:

Full-fat milk – 1 liter

Sugar – 1/3 cup (adjust to taste)

Pistachios (unsalted, shelled) – 1/3 cup (roughly chopped or ground)

Cardamom powder – 1/2 tsp

Condensed milk – 1/4 cup (optional, for richness)

Cornflour – 1 tsp (mixed with 2 tbsp milk) – optional

Saffron strands – a few (optional)

Green food color – 1–2 drops (optional, for the classic pista look)

Rose water or kewra essence – 1/2 tsp (optional)

Instructions:

Boil & reduce the milk:

Heat milk in a heavy-bottomed pan. Bring it to a boil, then simmer on low heat until it reduces to about half, stirring frequently.

Add sweetness & thickness:

Add sugar and condensed milk. Stir well.

If using cornflour, mix it with a bit of cold milk and add it in. Cook for another 5–7 minutes, stirring constantly to avoid lumps.

Flavor it:

Add cardamom powder, saffron (if using), and rose/kewra essence. Mix well.

Add pistachios:

Stir in the chopped or ground pistachios. If you like a smooth kulfi, you can blend the mixture before freezing.

For color, add a drop or two of green food coloring.

Cool & freeze:

Let the mixture cool down. Pour into kulfi molds or small cups. Cover and freeze for 6–8 hours or overnight.

Serve:

To unmold easily, dip the molds in warm water for a few seconds. Garnish with a few slivers of pistachios before serving.

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