Ingredients
1 1/2 litres full-fat milk
1 cup makhana (fox nuts)
1/4 cup pistachios (blanched)
8–10 dates (de-seeded)
1–2 tsp cardamom powder (adjusted for realism; 10–12 pods ≈ 1–2 tsp)
A pinch of saffron (kesar), soaked in a little milk
Extra pistachios (chopped, for garnish)
Dried rose petals (for garnish)
Method
In a bowl, combine makhana, de-seeded dates, and blanched pistachios.
Heat the milk in a pan and bring it to a boil.
Add the soaked saffron and cardamom powder.
Simmer until the milk reduces to half and thickens.
Turn off the heat and pour the hot milk over the makhana–pista mixture.
Let it cool completely, then blend into a smooth mixture.
Add chopped pistachios for extra crunch (optional).
Pour into kulfi moulds, cover, and freeze until set.
Serving
Dip the moulds in warm water to loosen.
Gently twist and remove the kulfi.
Garnish with chopped pistachios and dried rose petals before serving.
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