Gulab Pista Kulfi: Sweet or savoury, the versatile pistachio can be utilised to add a unique and deep flavour to a variety of dishes. Pistachio trees, which are members of the cashew family, are said to have originated in Central Asia and the Middle East, and Iran is the world’s top producer of pistachio nuts.
Pistachio, like many other nuts, is a nutrient powerhouse, and numerous studies have confirmed its benefits for decreasing cholesterol, boosting good cholesterol, managing blood sugar levels, and preventing heart disease.
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Gulab Pista Kulfi: Ingredients
- Sugar – 100 gm
- Full cream milk – 500 ml
- Corn flour – 50 gm
- Cardamom powder – 2 gm
- Almond chopped – 30 gm
- Gulkand – 20 gm
- Rose water – 10 ml
- Fresh cream – 150 ml
- Rose petal – 05 gm
- Poppy seeds soaked – 20 gm
- Cashews chopped – 10 gm
- Melon seeds – 10 gm
- Pistachios, blanched – 20 gm
- Chocolate sauce – for garnishing
- Few drops pink edible food color (optional)
Method
In a saucepan, heat the milk over medium-low heat for 10 minutes. Stir in the sugar thoroughly. Let the milk to boil until the sugar is completely dissolved. Whisk the corn flour into the milk until it is completely dissolved.
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Lower the heat to low and continue to whisk for 10 minutes. When the milk has thickened, stir in the cardamom powder, almonds, and gulkand. Stir until the gulkand is thoroughly mixed. Mix in the cream, pistachios, and rose water. Let it to boil for 2-3 minutes.
Heat the sugar and milk in a separate pan. When the sugar has dissolved in the milk, add a few drops of pink edible food colouring. Turn off the heat. To prepare a paste, combine almonds, pistachios, soaked poppy seeds, cashews, melon seeds, rose petals, and a little milk.
Combine everything in this pan, including the preceding mixture.
Combine everything in this pan, including the preceding mixture.
Remove from the heat and set aside to cool. Pour the kulfi mixture into the kulfi mould, cover, and freeze for at least 6 hours, or until the kulfi is firm.
Now take out the kulfis from the mould with the help of a knife. Spread some chocolate sauce over the kulfi, garnish with rose petals, pistachio and serve.
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