Slow Cooker Kesar Pista Kulfi
 
Prep time
Cook time
Total time
 
A slow cooker recipe for making Saffron Pistachio Kulfi- an Indian eggless frozen dessert
Author:
Recipe type: dessert
Cuisine: Indian
Serves: 9
Ingredients
  • 1 tbsp whole wheat flour (or use arrowroot powder, which works great and is gluten free also)
  • 1 litre milk
  • ½ can of condensed milk (you can increase the condensed milk quantity to more than half a can if you prefer a little more sweetness)
  • ¼ tsp cardamom powder
  • few strands saffron
  • few drops of kewra essence (optional)
  • ¼ cup pistachio, roughly pounded plus extra for topping
Instructions
  1. Mix 1 tbsp of whole wheat flour in 100 ml of milk. Mix well and set aside.
  2. Boil remaining milk with cardamom powder, saffron strands and pistachio, and the milk-whole wheat mixture. Remove from heat and transfer mixture into a slow cooker.
  3. Add the condensed milk. And stir well.
  4. Cook on high, UNCOVERED, for 4-5 hours, stirring in between. (Do not put the lid on because you want the milk to evaporate and thicken.)
  5. After 5 hours, transfer the thick mixture into a blender and churn to make a smooth paste. Let cool to room temperature and place blender in freezer for 1-2 hours till the mixture starts to freeze around the edges. Remove and blend once again, and pour into your kulfi moulds. Top with ground pistachio. Cover well with foil.
  6. Let set for 5-6 hours till firm.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/07/15/garam-masala-tuesdays-slow-cooker-saffron-pista-kulfi/