How to make Badam Pista Kulfi Recipe - The ever popular kulfi flavoured with almonds and pistachios.

This recipe is from the book Cooking with Love.

Main Ingredients : Almonds ( आलमंड/बादाम ) , Pistachios ( पिस्ते )

Cuisine : Punjabi

Course : Desserts

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Badam Pista Kulfi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Badam Pista Kulfi checkout Badam Payasam , Almond Cookies , Almond Bar , Nut Chikki Munchies . You can also find more Desserts recipes like Mango And Cherry Soft Serve, Italian Biscotti, Peach Cobbler, Singhara Barfi. Or try out these recipes from Punjabi Cuisine like Sai Bhaji, Malai tadka, Bhen Aloo, Cheeley (Poode).

Badam Pista Kulfi Recipe Card

Badam Pista Kulfi
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Prep Time : 26-30 minutes

Cook time : 2.30-3 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Badam Pista Kulfi

  • Almonds coarsely ground 12-15

  • Pistachios coarsely ground 15-20

  • Saffron (kesar) a pinch

  • Milk 1 1/2 litres

  • Condensed milk 400 grams

  • Khoya/mawa grated 1/4 cup

Method

Step 1

Heat the milk in a thick bottom pan. When the milk begins to boil, add saffron, lower the heat and simmer, stirring, till the milk is reduced by half.

Step 2

Add the condensed milk, almonds and pistachios and mix well. Cook for three to four minutes, stirring continuously.

Step 3

Take the pan off the heat and set aside to let the mixture cool.

Step 4

Add the khoya and mix well. Pour into individual kulfi moulds and place them in the freezer to set.

Step 5

When well set, demould and serve immediately.

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