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

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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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