• Milk 10 cups
• Sugar 1 1/8 cups
• Rose water (gulabjal) 5 drops
• Pistachios (pista), blanched, slivered 2 tbsp
• Saffron (kesar) a pinch
• Green cardamoms(choti elaichi), powdered 3 gm.

Boil the milk in a wok (kadhai). Lower the flame and stir constantly for 15 minutes.

Thereafter, stir after every 5 minutes, until the milk is reduced to less than half its original quantity and acquires a granular texture.

Remove from the fire.

Add the sugar, rose water, pistachios, saffron soaked in 1 tbsp of milk and the green cardamoms.

Stir till the sugar dissolves and then cool.

Pour this mixture into kulfi/cone-shaped moulds and cover.

Freeze for at least 8-10 hours, to allow it to set well.

To unmould, open the lid, run a knife along the insides of the moulds and invert onto a serving dish.

Alternatively, dip the moulds (lid closed) into a pan of water, hold for a few seconds and then invert onto the serving dish.

Cut into pieces and serve immediately, sprinkled with rose syrup.

by Pak101.com (few years ago!) / 1111 views