After I got married and shifted to Delhi, faithfuly visiting Nirula's 21 in Connaught Place was one of our favorite spots. It always had 21 flavors of ice creams on its shelf. The Zafrani badaam pista used to be loaded with lots of pistachios and left a very lip smacking flavor in your mouth.
Since the time, I started making kulfi at home, this apart from other flavors is a favorite in our home.
Ingredients:
one measure basic kulfi mixture, Pista elaichi kulfi
To be added to mixture:
20 almonds, blanched and slivered
2 tbsp pistachios, roughly chopped
a good pinch of zafran / saffron
Method:
To the basic mixture, while still hot, add saffron strands. They will release their color and flavor in the warmth of milk.
Add slivered almonds and pistachios to the mixture.
Transfer the mixture to kulfi moulds or the container of your choice. I decided to freeze kulfi in an earthern pot this time.
Before you use the earthern pot, soak it in water for at least one hour. This way the milk is not absorbed by the porous material.
Cover with an aluminium foil properly and put it in the freezer.
The kulfi will be very hard so to make it a little soft, you need to let it sit outside for sometime.
The kulfi is now ready to be served....
Enjoy spoonfuls of soft and creamy kulfi :)
Since the time, I started making kulfi at home, this apart from other flavors is a favorite in our home.
Ingredients:
one measure basic kulfi mixture, Pista elaichi kulfi
To be added to mixture:
20 almonds, blanched and slivered
2 tbsp pistachios, roughly chopped
a good pinch of zafran / saffron
Method:
To the basic mixture, while still hot, add saffron strands. They will release their color and flavor in the warmth of milk.
Add slivered almonds and pistachios to the mixture.
Transfer the mixture to kulfi moulds or the container of your choice. I decided to freeze kulfi in an earthern pot this time.
Before you use the earthern pot, soak it in water for at least one hour. This way the milk is not absorbed by the porous material.
Cover with an aluminium foil properly and put it in the freezer.
The kulfi will be very hard so to make it a little soft, you need to let it sit outside for sometime.
Wow! What a mouth-watering recipe pictorially made easy for kulfi addicts like me. Greatly inspired to try making it myself.
ReplyDeletehum ! the smell of earthen ware with kulfi
ReplyDeleteWill definitely try making this one