Recipe of Favorite Pista kulfi
- By Carolyn Gordon
- 06 Jul, 2020
Pista kulfi Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Pista Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors.
Here is the best “Pista kulfi” recipe we have found until now. This will be smell and look delicious.
Ingredients of Pista kulfi
- Make ready 100 ml of milk amul full cream(no need to boil).
- You need 200 ml of cream.
- Make ready 1 cup of mithai made or milk powder.
- Take 50 gm of dry fruits.
- Prepare 3 of cardamom.
- Take to taste of sugar(if you need).
Pista Kulfi is a very popular traditional ice cream.Kulfi comes in a variety of different flavors.Here is a pista kulfi recipe that will help to make you refresh in this hottest summer season.Kesar pista kulfi recipe, a gem among frozen Indian desserts is perfect for summer.
Pista kulfi instructions
- Add milk in a bowl.
- Add cream,mithai made(or powder milk),cream,kaju,pista.
- Add cardamom and all mixture mixed well.
- Take a glass and sticks then fridge 5_6 hours max.
- Ready to eat.
Pista Kulfi Recipe, Learn how to make Pista Kulfi (absolutely delicious recipe of Pista Kulfi ingredients and cooking method) Reduced milk flavoured with saffron, cardamom.Kulfi recipe - malai kulfi is a popular Indian ice cream dessert made with thickened milk, sugar,kesar and pista.It yields delicious and creamy kulfi icecream without the flavor of starch.
One particular kulfiwallah served kesar pista kulfi drizzled with rose syrup and a generous sprinkling of pistachios.Kesar pista kulfi is the creamiest, dreamiest Indian ice cream you can make at home.This is a no-cook instant kulfi recipe with condensed milk, cream, saffron, cardamom and lots of pistachios and.Pista kulfi is one recipe that can be easily prepared at home if you have a handful of ingredients.Pista kulfi brings you the health benefits of milk and nuts in a single frozen dessert form.