How to make Kesar Pista Kulfi-SK Khazana -
Pistachios, almonds, cashewnuts, almonds and saffron enrich this kulfi
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Saffron, Pistachios (पिस्ते )
Cuisine : Indian
Course : Mithais
For more recipes related to Kesar Pista Kulfi-SK Khazana checkout Kesari Shrikhand-SK Khazana, Kesari Bhaat . You can also find more Mithais recipes like Black Pepper Malpua Mathura ka Peda Gur Papdi - SK Khazana Paneer And Coconut Laddoos
Kesar Pista Kulfi-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-7 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Kesar Pista Kulfi-SK Khazana Recipe
Saffron large pinc
Pistachios coarsely crushed 2 tablespoons
Full fat milk 1 litres
Green cardamoms 4
Cashewnuts roughly chopped 1 tablespoon
Almonds
Cashewnut paste 1 tablespoon
Condensed milk 2 tablespoons
Method
Step 1
Crush green cardamoms coarsely in a mortar with a pestle. Set aside.
Step 2
Heat milk in a deep non-stick pan, add crushed cardamoms, mix and boil, stirring frequently, till it reduces to half its quantity.
Step 3
Discard cardamoms, add pistachios, saffron, cashewnuts, almonds, cashewnut paste and condensed milk, mix well and cook for 5-6 minutes.
Step 4
Pour the prepared mixture into a jug and further into individual kulfi moulds. Cover the moulds and keep them in the freezer till semi set.
Step 5
Insert ice cream sticks in the middle of each kulfi and freeze till fully set.
Step 6
Demould and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
