Roshan Di Kesar Pista Kulfi Recipes

Steps:

• Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn't stick to the bottom of the pan.
• When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.
• Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.
• To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
• Serve with a sprinkling of chopped pistachios.

Steps:

• To prepare the kulfi, boil milk over medium flame until reduced to half.
• Add saffron to the milk while it is boiling.
• Add sugar.
• Boil for the next 10 minutes.
• Remove from heat.
• Add cardamom and nuts.
• Divide the mixture between 4 kulfi moulds.
• Freeze until set.
• Now, prepare the falooda.
• For this, mix the cornflour with a little water.
• Cook over low flame, stirring constantly, until transparent.
• If needed, add some more water.
• Push the mixture through a fine metal colander with the back of a spoon, into a bowl of chilled water.
• Refrigerate until it's time to serve this dessert.
• Garnish the kulfi with the falooda and serve.

Steps:

• Pulse the pistachios and sugar in a mixer until fine - be careful not to overmix or the pistachios will become oily. Mix the cornflour with 1 tbsp of the whole milk to make a smooth paste.
• Pour the remaining milk and the evaporated milk into a saucepan and bring to the boil. Add the pistachio powder, rose water and cornflour paste, and simmer for 5 mins until the mixture has thickened and coats the back of a spoon (it will continue to thicken as it cools).
• Pour into a bowl and cover the surface with cling film so a skin doesn't form. Leave to cool, then chill in the fridge until cold before churning in your ice cream machine following the manufacturer's instructions. If you don't have an ice cream machine, transfer to a freezer- proof container, pop in the freezer for 4 hrs or until frozen and stir every hour to break up any ice crystals.
• Take out of the freezer 20 mins before slicing or scooping to serve. Sprinkle with crushed pistachios and scatter over the cherries or berries.