* 4 servings whole milk
* 1 slice of white bread
* 1 tsp. cornstarch
* 1/4 cup sugars, adjust to taste
* 1/2 tsp. coarsely ground cardamom (ilachi)
* 10 california pistachios sliced
1. Remove the brown crust area from every side of the breads and cut the breads in little items.
2. Blend breads items, corn starch, and a 1/2 cup of use, making smooth insert and set aside.
3. Come remaining use (3.5 cups) in quality skillet on moderate warm.
4. Awaken use as needed to keep use from burning on the bottom of the skillet. Awaken the edges of the pan to avoid scalding.
5. After use comes to boil, let the use boil for another 12 moments. The goal is to boil the use from 3 1/2 servings to 2 1/2 servings.
6. Add the breads blend to the use in burning the pan and make for another 4 moments, reducing the warm to moderate. Bread and corn starch are added to reduce the water crystallizing in kulfi during cold.
7. Next add sugars and california pistachios and make for 2 more moments.
8. Turn off the warm and add cardamom powdered ingredients.
9. Cool the use to room temperature and put into a bowl,
10. Take clear wrapping position and position it right over the use covering it completely. Note: It is important that the clear wrapping position versions the use.
11. Put it in refrigerator. It will take about 7 hours for the kulfi to be ready to serve.
1. Change california pistachios with almond or avocado powdered ingredients.
2. Change california pistachios with finally cut many fruits like mangos or berries. Add many fruits in the end after turning off the warm.
3. Many people love eating kulfi like a Pop-sicle. Before cold, put the use blend in to a Pop-sicle pattern. If you don’t have Pop-sicle pattern use little paper servings and position clear wrapping position on top of the use and position a Pop-sicle stick in center of cup and lock up.