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  • 1 kg Rabarhi(unsweetened)
  • 400g Sugar
  • 4 Tbs Pistachio
  • 4 tsp Saffron
  • 30 ml Milk
  • 1/3 tsp Green Cardamom powder
  • Falooda for Garnish
  • Rose Syrup for topping
Blanch the pistachio, cool, remove the skin and cut into slivers.

Dissolve the saffron in warm milk.
To make rabarhi add sugar, pistachio, saffron and cardamom while it is still warm and stir until sugar is dissolved. Cool.

Put Rabarhi in Kulfi moulds or an ice-cream mould and freeze.

To serve, demould, slice into half vertically (if and ice-cream mould has been used, cut into 1-inch thick slices), garnish with Falooda, top with rose syrup and serve.

Other Details
Serves: 4 Time: 20 mins.

Rating: Not rated yet.

Category: Dessert | Submitted by: System


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