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Wednesday, 9 January 2013

Kesar Pista Almond Kulfi

Kulfi is considered to be an Indian Ice Cream. It is similar to ice creams, but is more denser and creamier. 

Pista Almond Kulfi made in kulfi moulds.

This Kulfi has full flavour of pistachios and almonds as i added by powdering them and to get a bite of them, i added some as sliced. Cardamom powder in it enhances its flavour and taste.

If you don't have a kulfi mould, make it in a bowl and cut into pieces while serving.


4 cup Milk (full cream, not skimmed)
1 slice White bread
1/4 cup Sugar
1 tsp Cornflour
1/2 tsp Cardamom (crushed and powdered)
7 - 10 Pistachios (cut into small thin slices)
5 - 8 Pistachios (powdered) 
5 - 8 Almonds (powdered)
7 - 10 Almonds (cut into small thin slices)
5 - 7 strands of Saffron


  • Cut off the sides of the bread and cut it into small pieces.
  • Put this in a mixie jar. Add cornflour and half cup of milk.
  • Blend well into a smooth paste. Add saffron and keep this aside.
  • Take a deep non-stick pan and boil the milk. Scrap the milk that sticks to the side of the pan and boil till it reduces to approximately 2 cups.
  • When the milk is reduced, add in the blended mixture and powdered pistachios and almonds into it.
  • Stir well and let it boil for about 5 to  6 minutes.
  • Stir continuously as cornflour has a tendency to settle in the bottom of the pan.
  • Add sugar and sliced pistachios, almonds and crushed cardamom.
  • Mix well and let it simmer for 1 minute.
  • Take off from heat and let it cool.
  • Once cooled, pour it into kulfi mould or a bowl and keep in the fridge till it is completely set.
  • Once set, take it from the freezer, dip the kulfi moulds in hot water and remove it on the serving dish.

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Happy Cooking!!