METHOD

1. Boil the milk with crushed elaichi add in the crumbled khoya / mawa and mix well.
2. Add in the sugar and pista powder and stir well, cook for 10-12 minutes on high flame.
3. When the consistency gets semi - thick remove from flame and cool.
4. Add blanched pista, pista essence if desired and colour ( optional) Mix well.
5. When cooled completely, fill into kulfi moulds and refrigerate until set preferably keep it overnight.
6. Demould kulfi's and serve chilled.