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| Jaggery Kesar Pistachio Kulfi |
A Spoonful Of Heavenly Taste I am so cool, My selfie is called Kulfi
In summer seasonal Kulfi is one of the best desserts in India. I can find various types of Kulfi everywhere in India. Kulfi is more tastes me in any type of ice cream flavored with cardamom, Pesta, and Kesar.
The Kulfi originated in the Mughal Empire in the sixteenth century. Kulfi is also known as a frozen dairy dessert, It is popular throughout places like Bangladesh, India, Pakistan, Nepal, Myanmar, and the Middle East and widely available in Indian restaurants in Australia, North America, Europe, and East Asia countries.
Kulfi is similar to ice cream in appearance in taste but kulfi is denser and creamier. Kulfi has various flavors like Kesar, pistachio, mango, rose, malai, cardamom, etc. Kulfi is a variation of different types of fruits like apple, mango, avocado, peanut strawberry, and orange.
Jaggery Kesar Pistachio Kulfi
Today I will make Jaggery Kesar Pistachio Kulfi. I collected all the ingredients from the local market. Kulfi is basically prepared by evaporating sweetened milk, the milk is continuously stirring then the milk is almost half its quantity.
Ingredients:
Cashew nuts 50 grams
Pistachio 50 grams
Whole Milk 1 liter
Jaggery 150 grams
caster sugar 60 grams
Ground cardamom 1/2 teaspoon
Can evaporate milk 450 grams
Condensed milk 50 grams
A pinch of salt
As per processing:
1. At first I took the cashew nuts into the frying pan and tasted over medium flame for 3- 4 minutes until the cashew nut lightly golden. After cooling the cashew nuts then chopped finely and set aside.
2. I put the milk, evaporated milk, and cardamom into a large saucepan over medium flame, and then the heat will be reduced to the low medium and simmer for 1 hour and 30 minutes.
3. The milk reduced by about half and it is becoming thick consistent and creamy texture. Then I added jaggery and stirred continuously. After that, I added caster sugar and a pinch of salt as per my taste simmer for 10 minutes.
I keeping stirred continuously to make sure it doesn't catch on the bottom of the pan.
4. I added 40 grams of cashew nuts and Pistachio and Saffron (Kesar) and added condensed milk and stirred for some time.
5. I left to cool the mixture and poured it into the small kulfi molds. I filled each kulfi mold 2/3 full.
6. I kept the freezer overnight. I removed it from the freezer and served the serving dish.
I served frozen in the pots or you can serve also serving plates and garnishing with some scattered cashew nuts and topping with saffron or Kesar.
Kulfi is undoubtedly one of my favorite desserts and I have found some memories of enjoying with my childhood memories. Summer doesn't consider making the delicious yummy Kulfi. I love the kulfi deliciousness and ease of preparation.
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| Jaggery Kesar Pistachio Kulfi garnishing with rose petals |
So I hope you also like the kulfi recipe and you should try it at your home in summer.
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