Malai Pista Kulfi (Pistachio Creamsicle)

Summer was so good this year that I really didn’t want it to end. Today, it was a bit windy in the evening and I could feel that mild chill, making me crave for a bowl of soup. In about a week, autumn will start and slowly, frozen treat days will come to a halt. So, before it gets cold and I put away these kulfi molds, one more creamsicle is a must. Malai Pista Kulfi (Pistachio Creamsicle) is every Indian’s favorite summer dessert.

Traditionally, this eggless popsicle or creamsicle need hours of simmering whole milk turning it into a thick cream. It is sometimes sweetened with sugar and sometimes with jaggery. This slow cooking brings out a rich sweet flavor. But these days, we don’t have that much time. We look for shortcut methods without cutting down on the flavor. There are various different ways to do that and this version that I am sharing is equally fuss free and quick.

I flavored it with loads of pistachio that also gave a hint of green shade to the creamsicle. The combination of condensed milk with whole milk and heavy cream quickened the entire process. At the end, I added some rice flour and that made the texture very creamy. No churning required, just a quick simmering, whisking and it gets ready to be poured in the kulfi molds or mini earthen pots called matka. You can always use any other popsicle molds or even paper cups.

Once you get comfortable with your own kulfi recipe, you can add whatever flavor you like. Assorted nuts, warm spices or fruits!

Malai Pista Kulfi (Pistachio Creamsicle)

Kankana Saxena

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 0

Ingredients

 

• 2 cups milk
• 1 cup condensed milk
• 1 cup heavy cream
• ¼ cup pistachio (grinded to powder)
• ¼ cup rice flour

Instructions

 

• Take a bowl and add pistachio powder, rice flour and 3 tablespoons of milk. Whisk it to mix everything and make sure you see no lumps. Keep it aside to be used later.
• Place a heavy bottom pan on medium high heat and pour rest of the milk, condensed milk and heavy cream. Keep whisking until the milk comes to a boil. Then, lower the heat to medium and keep whisking for about 10 minutes or until the milk coats the back of your spoon.
• Pour the pistachio and rice flour mixture and whisk for another 3 minutes. Pour the mixture into kulfi molds or tiny earthen pots or your choice of container. Place it in the freezer and allow it to set completely. It should take about 4 hours.
• To take the creamsicles out of the molds, just dip the cold mold in a glass of warm water and it should come out easily.

Nutrition

Serving: 1makes 7 creamsicles