3 main ingredient ‘NO COOK’ Kesar Pista Kulfi ( without using cream), is full of intense flavors and silky creaminess. The recipe ensures that the kulfi is light not only on the waist but on the pocket as well!
Ingredients:
1. Condensed Milk (14 0z or 397 gm)
2. Evaporated Milk (12 fl oz or 354 ml)
3. Banana (3) ( peeled, sliced and frozen )
4. Cardamom Powder (½ tsp)
5. Warm Milk( 1 ½ tbsp)
6. Saffron Strands (few)
7. Almonds ( 1 tbsp)
8. Unsalted Pistachio ( a handful)
Recipe
1. In warm milk, add the saffron strands and let it sit for 15 minutes.
2. Transfer the frozen banana slices and the almonds to a food processor/ high speed blender and pulse a few times.
3. Add little evaporated milk to the blended bananas and pulse again a few times.
4. Keep adding little evaporated milk and keep blending till you get a smooth paste.
5. Now add all the other ingredients, except pistachio, and blend to a creamy mixture.
6.Add few crushed pistachios at the bottom of each mould
7. Transfer the mixture to kulfi moulds/ Popsicle moulds on top of the nuts. Also add a few crushed pistachios on top of the mixture. Freeze for at least 7-8 hours. Make sure that the moulds are covered with a lid or with aluminium foil. You may want to put in an icecream stick in the moulds, if you wish to serve the kulfi on the stick.
Or Serve in slices. Top it with crushed pistachios.
Please stick to the quantity of banana used. Don’t use more than the specified quantity, else it will give a dominant flavor of bananas.
Reducing the quantity of banana will change the consistency.
To substitute evaporated milk:
1. Use double the quantity, that is 24 fl oz or almost 700 ml of whole milk/full cream milk. Bring it a boil and reduce it to half the quantity. Cool it down and use it in place of evaporated milk in the recipe.
2. Else, make reconstituted milk from milk powder. Take 12 oz of boiled and cooled water. Add double the quantity of powdered milk as specified in the directions on the pack. Mix it well in the water. Let this sit in the refrigerator for a few hours so that the milk proteins get blended completely. Use this reconstituted milk in place of evaporated milk in the recipe.
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