Kesar Pista Ice Cream is a delightful Indian dessert with the rich flavors of saffron and pistachios, perfect for a refreshing treat on a hot day.
Ingredients: Milk, Pista, Saffron, Dairy cream, Condensed milk
30min
Cook Time
6
Servings
Recipe
280 kCal
Recipe
1
Soak 1/4 teaspoon of saffron strands in 2 tablespoons of warm milk for 10 minutes.
2
In a heavy-bottomed pan, heat 500 ml of full-fat milk and bring it to a boil. Simmer the milk until it reduces to half its original quantity.
3
Add 200 grams of condensed milk to the reduced milk and mix well. Cook for another 5 minutes on low heat.
4
Add the soaked saffron strands along with the milk to the pan and mix well. Cook for another 2 minutes.
5
Remove the pan from heat and let the mixture cool down to room temperature.
6
In a separate bowl, whip 200 ml of fresh cream until it forms soft peaks.
7
Gently fold the whipped cream into the cooled saffron milk mixture.
8
Add 1/4 cup of finely chopped pistachios and mix well.
9
Pour the mixture into an airtight container and freeze for 6-8 hours or until set.
10
Scoop out the Kesar Pista Ice Cream and serve chilled.
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