Creamy Blender Pista Kulfi Recipe
This creamy and rich Blender Pista Kulfi recipe delivers an effortless way to enjoy a traditional Indian pistachio ice cream dessert in just 10 minutes of prep time. Using simple ingredients like bread, pistachios, condensed milk, evaporated milk, and cream, this no-churn kulfi is blended until smooth and then frozen to firm perfection. Perfect for hot days and festive occasions, it offers a luscious creamy texture with the nutty flavor of slivered pistachios.
- Prep Time: 10 minutes
- Cook Time: 4 hours (freezing time)
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian
Ingredients
Kulfi Base
- 3 slices white bread (crusts removed for a smoother texture)
- 50 g slivered pistachios (approximately 1/3 cup)
- 300 ml condensed milk
- 350 ml evaporated milk
- 250 ml full fat cream (1 cup)
- 1/4 tsp salt
Instructions
- Prepare Ingredients: Remove the crusts from the white bread slices if you prefer a smoother kulfi texture. Measure out the pistachios, condensed milk, evaporated milk, cream, and salt to have everything ready.
- Blend the Mixture: In a blender, combine the bread slices, slivered pistachios, condensed milk, evaporated milk, full fat cream, and salt. Blend everything together until the mixture is completely smooth and evenly combined, creating a creamy base.
- Freeze the Kulfi: Transfer the smooth kulfi mixture into your chosen container, such as a loaf tin or kulfi molds. For easier removal, you can line your container with plastic wrap before pouring in the mixture.
- Chill Until Firm: Place the container in the freezer and let the kulfi freeze until firm, which will take about 4 hours. Once set, the kulfi is ready to serve. It can be stored in the freezer for up to 6 months.
- Serving Suggestion: If using a loaf tin, slice the kulfi before serving. You may garnish with extra chopped pistachios for added texture and flavor.
Notes
- Removing bread crusts results in a smoother kulfi, though leaving them adds a pleasant texture.
- Lining your freeze container with plastic wrap makes for easier kulfi removal once frozen.
- Kulfi keeps well in the freezer for up to 6 months without loss of flavor.
- If you want, substitute full-fat cream with a lighter cream, but it may affect the richness and texture.
- For an enhanced pistachio flavor, you can toast the pistachios lightly before adding.
Find it online: https://marthatasty.com/creamy-blender-pista-kulfi-recipe/
