Kesar Pista Kulfi

Kolkata is burning under the sizzling ray of the sun now. My friends, and cousins are all so full of complains against the much no-needed show off of the sun!!! This just reminded me what I used to do when I was in Kolkata. I used to dig up every chilled food or dessert or smoothies in the house and not to mention buy and savor lots of ice creams!!! And there was always one dessert come ice cream I used to love is this Kesar Pista Kulfi. There was a sweet shop in Hatibagan where I used to go and eat them. And they came in for just 30bucks!!!  In a glass bowl a big kulfi served with faluda and rose syrup seemed like heaven whenever each bite melted under the tongue and tortured the senses with its exquisite taste and flavor!! So last week I decided to make Kesar Pista Kulfi adjusting the seasoning to make it exactly like the shop made!!! The basic recipe I followed is of Sanjeev Kapoor, but I adjusted according to my preference!!

Kesar Pista Kulfi ( 4 servings)

Ingredients:

• 2 cups of milk
• 1 cup heavy cream (35% butter content)
• 4 tbsp sugar
• 1/4 cup condensed milk
• some chopped cashew (optional)
• some chopped almonds (optional)
• 10-15 pistachios (soaked in water for 30 minutes )
• 10-15 chopped pistachios (optional)
• 6 raisins (optional)
• 1 tsp vanilla essence / crushed seeds of 2 cardamoms
• 1 tbsp cornstarch 
• 7-8 strands of saffron

Method:

• Take a little milk in the blended and blend with the water soaked pistachios. It gives the kulfi its much needed flavor of pistachio!! 
• In a pan put the milk, condensed milk, heavy cream and let it boil.
• When the bubble starts forming add the pistachio milk and sugar.
• When the sugar has dissolved completely add the cornstarch and vanilla essence/ crushed cardamom seeds.
• Now add saffron and stir until it starts thickening.
• When the watery feel of the mixture is all gone and it had thickened to a good extent put off the flame and let it cool transferring it to another bowl.
• Pour the mixture in the kulfi mold or bowls in 3 parts. After each part put the chopped cashews, almonds and pistachios. If you add the nuts directly to the mixture and pour then they can all go the bottom of the bowl or mold rather than being scattered all over the kulfi. 
• Put in the fridge and let it set and cool for 3-4 hours.

Now your Keasar Pista Kulfi is ready to dig up!!!!