Kulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.
Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in tight sealed moulds.
I am sharing an easier version of Kesar means Saffron Pista is Pistachio dryfruits Kulfi without cooking which is prepared with Condensed milk, saffron, dry fruits mixed together, chilled and served.check my other kulfi recipe Kesar Badam Kulfi Strawberry Pistachios Malai Kulfi
1 tin Condensed Milk
200 ml Heavy whipping cream
1/2 cup Grated Khoya
Cardamom powder a pinch or to taste
1/4 cup Milk
Pistachios soaked ,Peeled & slivered 15-20
Saffron strands 20-30
Kulfi molds or dish
Soaked Saffron strands in warm milk .in a big bowl add condensed milk ,heavy whipping cream & Khoya mix properly .add saffron infused milk & pistachio silvered .Pour in Mould Keep in freezer to set .atleast 6-8 hrs or Overnight.Demould kulfi & Serve.
Mango Mastani drink I never had before @india but heard & read a lot about this delicious drink.Today my daughter want to have mango milkshake but with a dollop of icecream.then only I got an idea to prepare this drink.available ingredients in Pantry & ice cream in a refrigerator.
It’s a popular dessert drink from Pune city in India. It’s a thick mango milkshake topped with Vanilla or Mango Icecream.& Nuts like cashew nut,pistachios & almonds.
1 cup chopped mango or fresh mango pulp
1 /2 cup chilled whole milk/ full fat milk
Cardamom powder a pinch(optional)
Few ice cubes (optional)
1.tbsp sugar or as required
1 scoop of vanilla ice cream or any ice cream of your choice
In a blender jar add mango cubes then.add sugar, cardamom powder.Blend to a smooth puree.Now add milk and few ice cubes.Blend again until all blends well.Pour into the serving glasses leaving half inch space on the top.Scoop out a dollop of ice cream and place them on the top.Garnish with pistachios & cashew nuts.Mango mastani is ready.Served chilled & drink this before Icecream Melt.
Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.
I am sharing a fruit based halwa Apple Halwa.it’s a really delicious using an apple,ghee ,sugar,Cardamom powder ,Saffron & nuts.
Apple 3 medium size
Sugar 1/2 cup or to taste
Pinch of Cardamom powder
Saffron Strands few soaked (optional)
Pistachios(chopped) 1 tbsp
Ghee 1 tbsp
Wash ,peel & chopped apples.heat a non-stick pan adding ghee then add chopped apples cook it on medium flame until the water content in the pulp is evaporated and using back of spatula mashed apples now pulp will become slightly thick.now add sugar to the pulp and mix well. While stirring the pulp continuously add saffron & cook until halwa leaves the sides of pan.add cardamom powder.Turn off heat & serve in a bowl .Garnish with Chopped Pistachios.
Tips :Instead of Cardamom powder ,one can add Cinnamon powder or add any nuts as per individual choice.One can serve warm or @ room temp.Depend on Individual preference.
Kulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in airtight sealed molds.
I am sharing an easier version of Kulfi without cooking which is prepared with Fresh Pureed Strawberries Blend with Whipped Cream & condensed milk & freeze in a Mold or a Box.
Strawberry pureed 1 cup
Whipped Cream 1 cup
Condensed milk 1/2 cup or to taste
Pistachios crushed 2 tbsp
Wash & dry strawberry properly then pureed & strained.In a big bowl
mix everything together then pour into a mold or freeze in a box keep in a fridge to set for 6 hrs or overnight.Demold or scoop & Serve
Tips:- one can use strawberry crush available in a market too.
Ricotta cheese cooked with sugar & saffron ,decorated with Pistachios
Ricotta cheese 1 cup
Sugar ¼ cup to taste
Saffron 15 to 20 strands
Warm milk (3 tbsp
Green cardamom powder
Ghee ½ tsp
Pistachios slivered 10-12
Soak the saffron strands in hot milk for about 5 minutes and then keep aside. Heat a kadhai and add ricotta cheese next, add in the saffron-milk mix, sugar & cardamom powder.Mix well till sugar dissolve completely.Keep stirring on a low flame till the mixture has thickened. Take off the flame and let it cool downOnce the mixture is cool enough to handle, knead it into a smooth dough. Divide the mixture into equal-sized balls.apply ghee on palm & Lightly press the balls into flat discs and shape them as u like.keep it aside to cool completely.press at the centre of each peda and gently press & decorate with slivered pistachios
Kesar Burfi or Saffron Milk Fudge is a dense milk based sweet confectionery from India.it’s traditional South Asian Sweet dish (Barfi). Flavor of a barfi is often enhanced with fruits & nuts.They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.The most popular spice used to flavor Burfi dessert is cardamom & saffron.Burfi made with saffron, milk powder & Pistachios.
Milk powder(Non-fat) – 1 cup
Powdered sugar – 1/2cup
Unsalted Butter/ghee – 4 tbsp
Milk – 4 tbsp
Green cardamom powder a pinch(optional)
blanched & chopped pistachios (for garnishing)
heat a big heavy bottomed pan add butter.once butter melt .add milk powder, sugar and cook on low flame. Stir continuously so that mixture should be smooth & lump free.
while cooking slowly mixture gets thick in consistency, turn off the flame and pour this mixture over greased plate.smooth top either with a spatula or greased parchment sheet.
sprinkle pistachio on top.keep burfi aside & cool down .cut it in a desired shape.