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

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

2 Comments

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 […]

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 […]

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