Almond Pista Kulfi Despite of the chill weather we enjoy kulfi, ice cream and all sorts of frozen desserts in winter too :-). I have first tried this malai kulfi for my kid birthday party last year and the guests liked it very much and due to overcome response i have made this same kulfi for several other occasions as well. I have shared the below stepwise picture 4 in Instagram a few months back but I postponed to share the recipe because of unsatisfied pictures I clicked long time back. Anyways today I thought of sharing it as Holi is around the corner. This Almond Pista Kulfi is something close to Indian Thandai except fennel and pepper flavor. Before entering in to the detailed post i have to mention about the kulfi stick I use, please use the right popsicles stick for it and never ever use art craft sticks to make frozen desserts.
This is my way of making Kulfi by adding ground paste of nuts to the boiling milk and once the milk gets thick, strain completely and enjoy the kulfi without any chunks disturbing your relish…It’s my elder ones wish to add funfetti/sprinkles in her kulfi so i followed the same to make colorful party kulfis for kids 🙂 This is one best party pleaser recipe of mine and the addition of colorful sprinkles/funfettis definitely attract the kids and they never stop with one kulfi, i assure that 🙂
Serves 15-18 Kulfis as shown
Ingredients for Almond Pista Kulfi
Regular Whole Milk – 3.5 Cups
Condensed Milk – 1 Cup (you can add another 1/4 cup)
Optional Sugar ( I have added 1/4 Cup)
Cardamom Powder – 1 Tbsp (Homemade powder with sugar)
Almonds – 10-12 Numbers
Pistachios – 8 Numbers
Funfetti Sprinklers – As Needed
Optional thandai masala powder – 2tsp (other than nuts)
Wooden Popsicle Sticks – As Needed
Method
- Soak almonds and pistachios in warm milk for 30 minutes and later grind with soaked milk to fine paste.
- If you don’t have cardamom powder then add 3-5 whole cardamoms and grind it along with nuts.
- Meanwhile boil milk in medium flame once it start foams, reduce the flame and boil till it reaches 3/4th quantity.
- Do stir the milk on and off to prevent forming malai/layer on top.
- Add condensed milk, ground nuts paste, cardamom powder to the boiling milk and again continue boil for another 8 more minutes or till the consistency looks thick as shown in stepwise picture 1 here.
- At this point check the sugar and adjust accordingly.
- Allow the milk to cool down completely then filter the milk using the flour sifter with big hole (as shown in stepwise picture 2, at the back).
- Don’t try to filter in your regular tea strainer, it won’t work for this.
- Once done with filtering add some sprinkles (optional) to the kulfi cups (Pic 3).
- Now pour the flavored milk in each kulfi cup (Pic 3), you can make difference by pouring more milk in one cup and less in another cup, so that the guests will pick the right size they want (Pic 4).
- Freeze it for 20 minutes first. After 20 minutes insert the kulfi sticks (Pic below) and cover with cling wrap (below picture) and continue freezing.
- Freeze overnight or 2 hours at least for the kulfis to set completely.
- Once done just immerse the kulfi cup in lukewarm water for fraction of seconds or keep the back of the cup in running tap water. That’s it kulfis will easily come out of molds/cups.
- Serve chilled.
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