KULFI

Pistachio Kulfi

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

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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