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Milk - 2 ltr
Pista - 1 tbsp
Almonds - 20
Cardamom - 5
Sugar - 5 tbsp
Kewra Essence - 1/2 tsp


  • Soak almonds in warm water for 5 minutes then remove the skin. Slice them. Slice the pista thinly.Powder the cardamom.
  • Put the milk in wide and thick bottom kadai, and bring it to boil till it becomes half by stirring occasionally.
  • Now add sugar and cook till it melts.
  • Add chopped pista, almonds and cardamom powder, essence, stir well and remove from fire. 
  • Allow it to cool and pour the mixture into kulfi moulds, cover it with foil and freeze till it set.
  • To unmould, Kept the moulds outside from refrigerator for 5 minutes then unmould with sharp knife by inserting it to the edges carefully.
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