Pistachio Kulfi

By Rita Jamshed Kapadia 2 comments

Pistachio Kulfi

KULFI

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

Ingredients:   
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)
         
Method:
        

  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

Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.

2 Comments

Parsi Dairy Farm: Mumbai’s Gold Standard in Milk & Milk-Based Products – Parsi Cuisine

Aug 8, 2018, 6:03 pm

[…] supply badam or fresh milk now. Click here for Fresh Badam Milk Recipe. The butter, ghee and kulfi that you see in the stores is perhaps a more practical way of carrying […]

Authentic Parsi fare – ParsiCuisine.com

Nov 11, 2019, 5:13 pm

[…] ending “The bawajis love their kulfis,” says Godiwalla. Then there is the famed lagan nu custard which translates into wedding […]

Ask Rita