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Kesar pista kulfi


1.5l milk
50g sugar
5g cardamom powder
10g pistachios, chopped
Saffron strands, a pinch
20g khoya (dry condensed milk), grated


Bring milk to a boil in a deep frying pan and allow it to reduce till it attains a thick and creamy consistency. Add grated khoya and sugar and let it boil for two more minutes. Remove the milk from the heat and let it cool. Once cool, add cardamom powder, pistachio, and saffron to the milk. Pour the mixture
in kulfi (conical ice lolly) moulds and deep freeze for four hours. When the kulfi is set, take out from the mould and cut the shapes into two pieces. Garnish pieces with saffron strands and serve immediately.


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