Coconut Pistachio Kulfi
Author: Suganya hariharan
Recipe type: Dessert
Cuisine: Indian
Cook time:
Total time:
Serves: 9
Ingredients
- Milk - 2 and ½ cups
- Sweetened condensed milk - ½ cup
- Sugar - ¼ cup
- Rice flour - 1 tsp
- Badam - 10 nos, crushed
- Pista - 10 nos, crushed
- Hazelnut - 10 nos, crushed
- Cardamom powder - ½ tsp
- Cinnamon powder - a pinch
- Saffron - 3 strands
- Sweetened Coconut - ¼ cup
- Pista - 2 tsp , crushed coarsely
- Coconut - 1 tbsp, garnish
Instructions
- Toast the sweetened coconut for 1 minute.
- Heat the milk to a boil and then simmer for 15 minutes till thickens.
- When it thickens, add the sweetened condensed milk, badam, pista, hazelnut, sugar ,cardamom powder, saffron, cinnamon powder and heat for two minutes.
- Dissolve 1 tsp of rice flour in 2 tsp of water. Add that in the mixture. It helps in thickening.
- Add the sweetened coconut and mix well. Switch off.
- Cool completely and set in any containers you want, cover and freeze it. But traditionally kulfis are served in this special mould where the ice-cream is set.
- Pour the ice-cream into individual kulfi mould and freeze till set. (for 6- 8 hrs)
- Unmold the kulfi by placing it under running water for few seconds. Remove on a plate, slice the kulfi, garnish with coconut and pistachios and serve immediately.
Notes
1. You can place an ice-cream stick in the center of it when the ice-cream is half set. Half frozen cream will help the stick to hold it in place. Refrigerate again till completely set.
2. I recommend using full fat full milk, don’t use low fat milk.
3. If you don’t have the mould i have, you can use Popsicle mould if not you can use disposable plastic cups. Or even thick paper cups.
2. I recommend using full fat full milk, don’t use low fat milk.
3. If you don’t have the mould i have, you can use Popsicle mould if not you can use disposable plastic cups. Or even thick paper cups.
Recipe by Relish The Bite at https://www.relishthebite.com/coconut-pistachio-kulfi/