Pistachio Kulfi

By Rita Jamshed Kapadia 2 comments

Pistachio Kulfi


Serves 6 to 8.  Make ahead – Kulfi stays in freezer for a long time.

16 oz. whipping cream
1 can (14 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
2 tbs. pistachio pieces
1/2 tsp. pistachio flavoring
2 drops of green coloring (optional)

  1. Blend all ingredients a low speed in a blender for 2 minutes.
  2. Pour into Kulfi molds or popsicle molds and set in freezer for 24 hours.
  3. Unmold and

Variations: Vary flavor and color to your imagination

15This is a sample recipe from our cookbooks

Rita Jamshed Kapadia

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