Kesar Pista Kulfi

Beginning of every month, I eagerly await for many of the challenges that I participate in. 
One such challenge is Divya Pramil's South Vs North Challenge. A very fun event to be part of. I joined the group in April and except for missing the challenge last month, had participated in all of them. Let me explain the event. There are two groups of bloggers for the event - Northern Team and Southern Team. I am part of the Southern team. Both teams challenges each other with one dish the beginning of every month. Attractive awards are presented to many of the bloggers for completing the challenge. In the month of May, the challenge given by the Northern team was Dhokar Dalna, a Bengali dish. I received the award for "The Well Explained Dish". 

Loved the award. Thank you so much Divya Pramil and every one in the group. Do check out the round up for May and June here. This month, the challenge given to the Southern Team was Kesar Pista Kulfi by Shruti. As soon as I saw the pictures of the Kulfi, my mouth started watering. Its stiffling hot these days being summer and we enjoyed having Kulfi. Every time it so happens that I dont have the basic ingredients to make the dish and have to delay the making of the dish to mid of the month. August has been way too hectic for me and hence I am posting the dish very late even though I could make it by second week. Tasted awesome and my neighbours appreciated it so much as well :) Off on to the recipe now :)

Kesar Pista Kulfi:

Ingredients:

1 litre Milk
1/2 cup Condensed Milk
1/2 cup Sugar
1.5 Tbsp Corn Flour
1/4 Tsp Cardamom Powder
1/3 cup chopped Pistachios
1/4 Tbsp Saffron
1/4 Tsp Rose Water

Prepping:

Step 1: Dissolve corn flour in 1/2 cup milk and keep aside.

Method of Preparing:

Step 1: 

In a heavy bottomed pan, add the remaining milk, condensed milk and sugar and boil. Let the milk reduce to 3/4 of its original quantity on a low flame. Takes a bit of time - around 45 - 55 min. 

Note: Do keep on scraping the sides of the pan for the cream. Helps in attaining a rich and thick texture.  

Step 2:

Now add the corn flour - milk mixture to the pan. Mix well to prevent any lumps. 

Step 3:

Keep on stirring till the mixture becomes thick.

Step 4:

Now add cardamom powder, saffron and chopped pistachios. Switch off and cover the pan. Let it cool. 

Step 5:

Once cooled, add rose water. Mix well.

Step 6:

Now pour into the Kulfi moulds or popsicle moulds. Cover with lid and freeze for 4 hours. 

Step 7:

Then remove from freezer, insert any ice lolly sticks or bamboo sticks as handles and freeze again until firm. Once the Kulfi has set, Keep the mould under tap water for a second and slowly pull out the kulfi and serve immediately.