Saturday, 17 June 2017


1. 1 kg milk

2. 1/2 kg ripe apricot puree with chunks(i used fresh apricots)

3. 3 cups sugar

4. Cardamom powder 2tsps

5. 12 to 15 unsalted pistachois (sliced)

6. Blanched and sliced almonds 20

7. Milk powder 4 tablespoons

8. 3 tablespoon rice flour dissolved in 3 tablespoon cold milk

9. Saffron 4-5 strands.


1. Take saffron and milk in a pan. Simmer on a low flame for about 15 to 18 mins.

2. Add sugar and cardamom powder. Stir till the sugar has dissolved.

3. Dissolve the rice flour in 3 tbsp milk.

4. Add this rice flour paste to the milk. Keep on stirring so that no lumps are formed.

5. Cook on a low flame. Stir in between.

6. Continue to cook till the mixture thickens. Add the milk powder dissolved in a little amount of cold milk. Switch off the flame.

7. Let the mixture cool.

8. Add the apricot puree and chunks , chopped pistachio and almonds and mix well.

9. Pour apricot kulfi into kulfi moulds. Freeze for 6-8 hours.

10. Serve apricot kulfi cold and sliced with topped with sliced pistachios and almonds.

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  1. 3 cups sugar... Isn't that too much? . It will make a sugar syrup like thing, i guess..

  2. Actually when u add rice flour, it thickens and u need more sugar to adjust the tastbut still u can adjust sugar according to your taste...

  3. This recipe sounds like a good dish. Although I am curious if you are Indian. It’s just because of the way you have written “jeera”.


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