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Boil 1 liter milk in wide pan.
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Keep stirring and not to burn at the bottom.
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When milk starts to foam, simmer for 15 minutes till the milk gets thickened and reduced to half in quantity say reduced to 2.25 cups at least.
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Add sugar to the hot milk.
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Chop few pistachios to garnish on kulfi and keep it aside.
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Soak the remaining pistachios in 1/2 cup of thickened hot milk for 15 - 20 minutes.
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Later grind the soaked pistachios along with the added milk to smooth paste.
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Add corn flour to boiled yet 1/4 cup cold milk and add this mixture to the remaining thickened / evaporated milk (Pic 2).
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Boil again all together and wait for vigorous boiling point.
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To this milk add pistachios paste, condensed milk, cardamom powder, kesar strands and rose syrup or essence (Pic 2).
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Allow this mixture to cool, using hand whisk or electric beater mix until it looks frothy 5 minutes.
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Check the kulfi mixture consistency as shown in video and don't make it so runny.
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If it happens runny do check the notes for several tips.
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Pour it in kulfi moulds or earthern wear / Matka pots (Pic 3).
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Cover the pots with aluminum foil and freeze overnight or at least 6 hours to set.
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Enjoy when it is chill enough...