4 cups whole milk
* 1 slice of white bread
1 teaspoon cornstarch
Sugar * 1 / 4 cup and adjust to taste
* 1 / 2 teaspoon coarsely ground cardamom (ilachi)
* 10 slices of pistachio
First Remove the crust on all sides of the bread and cut bread into small pieces.
2. Mix the pieces of bread, corn starch and 1 / 2 cup of milk, so smooth paste and set aside.
3. Boil the remaining milk (3.5 cups) with nonstick skillet over medium high.
4. Add milk as needed to keep milk from burning on the bottom of the pan. Fold the sides of the pan to prevent burning.
After the fifth milk comes to a boil, then boil the milk for 12 minutes. The aim is to boil the milk 3 1 / 2 cup 2 1 / 2 cups.
6. Add bread mixture to the milk in the pan pot and cook for 4 minutes, reduce heat to medium. The bread and corn starch are added to reduce water kulfi crystallizes during freezing.
7th Then add the sugar and pistachios and cook 2 minutes more.
8th Turn off heat and add the cardamom powder.
9. Cool milk to room temperature and poured into a container,
10. Take the film wrap and place it just above the milk, covering it completely. Note: It is important that the cellophane tape touch the milk.
11th Put it in the freezer. It will take about seven hours for the kulfi are ready to serve.
Variations
1. Replace nuts with almonds or coconut powder.
2. Substitute chopped pistachios with fruits like mango, strawberries or last. Add fruit to the final after putting out the fire.
3. Many people like to eat like a kulfi ice cream. Before freezing, pour the milk mixture in a palette of rust. If you do not wear cups frozen small cellophane and place pan on top of milk and a popsicle stick in the center of the cup and freeze.
