Kesar Pista Kulfi Recipe

• Combine cornflour and 2 tbsp of water in a small bowl and keep it aside. Similarly, combine saffron and 1 tbsp of warm milk in a small bowl and keep it aside.
• Add milk and sugar in a heavy-bottomed non-stick pan and bring to boil on a low flame, occasionally stirring for five to seven minutes. Pour in the cornflour-water mixture, and cook on a low flame for twenty to twenty-five minutes, stirring occasionally and scraping the sides of the pan. Keep aside to cool slightly for ten to fifteen minutes.
• Introduce the saffron-milk mixture, pistachios and cardamom powder. Pour the mixture into kulfi moulds and freeze it for 8 hours. Dip the mould in warm water and pull out the Kulfi, it will come out easily. Cut into slices and serve immediately.

Trivia

The kulfi is a dessert par excellence. The word ‘Kulfi’ is derived from Hindi and is said to be a synonym for the word ‘ice’, coined by the residents of the Himalayan region. The word is spelled as ‘qulfi’, iand n Persian it means ‘covered cup’. It is believed that the kulfi was even relished back in the sixteenth century during the Mughal rule.