- 4 cups whole A2milk
- 1 slice of white bread
- 1 teaspoon cornstarch
- 1/4 cup sugar, adjust to taste
- 1/2 teaspoon coarsely ground cardamom (ilachi)
- 10 pistachios sliced
- Remove the crust from all sides of the bread and cut the bread in small pieces.
- Blend bread pieces, cornstarch, and a 1/2 cup of A2milk, making smooth paste and set aside.
- Boil remaining A2milk (3.5 cups) in nonstick frying pan on medium high heat.
- Stir A2milk as needed to keep A2milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
- After A2milk comes to boil, let the A2milk boil for another 12 minutes. The goal is to boil the A2milk from 3 1/2 cups to 2 1/2 cups.
- Add the bread mixture to the A2milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
- Next add sugar and pistachios and cook for 2 more minutes.
- Turn off the heat and add cardamom powder.
- Cool the A2milk to room temperature and pour into a bowl,
- Take cellophane wrap and place it right over the A2milk covering it completely. Note: It is important that the cellophane wrap touches the A2milk.
- Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.
- Replace pistachios with almond or coconut powder.
- Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.
- Many people enjoy eating kulfi like a Popsicle. Before freezing, pour the A2milk mixture in to a Popsicle mold. If you don’t have Popsicle mold use small paper cups and place cellophane wrap on top of the A2milk and place a Popsicle stick in center of cup and freeze.