Pistachio kulfi
Milk 4 cups
Sugar 1 cup
Cornflour 1/2 tbsp.
Khoya 3 tbsp.
or Thick cream 1/2 cup
Blanched pistachios 2 tbsp.
Saffron A pinch
Procedure:
1. Boil the milk till it is reduced to 1 1/4 cup Add cornflour dissolved in a little cold milk and cook till the consistency is a thick sauce.
2. Add sugar and stir till completely dissolved. Remove from heat and add crushed Khoya or chopped pistachios and saffron.
3. Fill the kulfi moulds with the mixture and screw the tops securely. If kulfi moulds are not available, use ice-trays.
4. Place the moulds, on their side, in the deep-freeze of a refrigerator and leave for 3-4 hours.
5. Before serving, dip each mould in warm water, unscrew top and turn out on to individual plates.
