badam pista kulfi

Badam Pista Kulfi Recipe (Almond Pistachios Kulfi)

Badam Pista Kulfi


1/2 litre full cream milk
1 tblsp. Cornflour
2 tblsp. Sugar
1/2 tsp. Elaichi powder
1 -2 tblsp. khoya(milk solids)
1/2 tblsp. skinned pista (pistachios), thinly sliced
1/2 tblsp. skinned badam (almonds), finely sliced

Making Badam Pista Kulfi :

  • Pour the milk into a wide large pan and bring to boil over high heat, stirring continuously. Use full cream milk or else the kulfi will be less creamy and will produce ice crystals in it.
  • Now lower the temperature and cook the milk, stirring continuously, until it has thickened. (This will take about 10-15 minutes). Stir the sides of the pan frequently to avoid burning.
  • In 1/4 cup cold water mix corn flour and make sure no lumps are made. Add this to the milk. Stir continuously or else it will start sticking on the base of the pan and the dish will get burnt flavor.
  • Now add the sugar, nuts and cardamom powder and grated khoya (milk solids). Stir well till the khoya gets equally liquefied. Switch off the flame and allow it to cool.
  • Once at room temperature, pour the mix into kulfi moulds and let it refrigerate until set, it will take around about 6 hours.
  • To serve, remove the kulfi from the moulds by with the help of  a sharp knife around the sides of the badam pista kulfi. Slip each kulfi on to a dessert plate, cut crossways into 3-4 slices, garnish with sliced pista and badam and serve.

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