Sago kulfi | Sabudana kesar kulfi | Indian tapioca ice cream dessert recipe

Cuisine Style: India | Preparation & Cooking Time: 45 min | Kulfi Setting Time: 9 to 10 hours | To Serve: 4 | Type: Sweet, dessert, summer special

Ingredients

• Sago [Sabudana, Tapioca, javvarisi] – ½ cup [small]
• Almond, Pistachio – ½ cup
• Sugar – ¾ cup
• Milk – 4 cups
• Saffron a pinch

Preparation

• Wash & soak almonds, pistachios for 1 hour then drain water, peel off almonds skin & coarsely grind without water.
• Wash & soak sago for 2 hours then drain water.
• Heat enough water in a pan then add sago cook till it turns soft & transparent.
• Then cut off heat, drain water & immediately put it in cold water [for stop over cooking]. Then drain water & keep it aside.
• Heat milk in a pan & let it boil.
• Then add saffron mix well & stir continuously on low flame till the milk reduced by half.
• Add sugar & ground mixture mix well & let it thickens. Then cut off heat.
• Finally add boiled sago mix well & let it cool.
• Then pour the mixture into kulfi moulds & place it in the freezer to set. [Apr 9 to 10 hours]
• Then unmould & serve immediately.

Tip

• For instant kulfi add sweet condensed milk & khoya/mava

Sabudana kesar kulfi

Indian tapioca ice cream dessert recipe