Halwai May 5, 2018

Ingredients:

• 2 litres – Milk (full cream)
• 13 to 14 tbsp – Sugar
• 8 – green Cardamoms (peeled and powdered)
• 25 strands – Saffron (soaked in 2 tbsp hot milk)
• 25 – Pistachios

Method:

  1. Boil the pistachios in 1 cup water for 5 minutes.
  2. Remove from gas, cool and finely slice them.
  3. Keep aside.
  4. Boil the milk in a heavy bottomed vessel.
  5. After a boil, simmer.
  6. Add cardamom powder and saffron.
  7. boil till the milk reduces to half its quantity.
  8. Add sugar and boil for a few minutes till the sugar dissolves.
  9. Remove from gas and cool.
  10. Pour the milk in kulfi moulds and deep freeze.

Recipe courtesy of Anita Raheja