4 days ago
Pistachio desserts with a desi twist
This summer, treat your taste buds to something truly special! Celebrity chefs Rakhee Vaswani and Meghna Kamdar present two refreshing des-serts packed with creamy goodness and the rich flavor of pistachios. From the classic Pistachio Kulfi to the fruity Pista Mango Sabudana Kheer, these recipes bring together tradition and indulgence in every spoonful.
Pistachio Kulfi
Ingredients:
Pistachio paste -2tbsp
Full fat milk - 500ml
Readymade Khoya - 60gms
Fresh cream - 3 tbsp
Condensed milk- 100 gms
Method:
Heat the milk and fresh cream cook till it simmers
Add khoya, condensed milk. Continue cooking till a nice thick con-sistency is achieved.
Add Pista paste to the mixture and stir it well.
Set for a couple of hours in desired moulds like paper cups and add a stick
Freeze it then remove and Enjoy
- Chef Rakhee Vaswani
Pista And Mango Sabudana Kheer
Ingredients:
Milk - 1 litre
Cardamom Powder - 4-5 pinches
Sabudana - ½ cup soaked (soaked for 4–5 hours)
California Pistachio - ½ cup
Mangoes - 2, chopped
Method:
Take 1 litre of milk and bring it to boil
Add cardamom powder and stir well.
Once the milk comes to the boil, add soaked sabudana (soaked for 4-5 hours).
Let sabudana cook in milk till it becomes transparent
Lower the heat and add condensed milk as per your taste. Stir everything well
And add 1/4 cup blanched California Pista (take pista, keep in warm water for 20-30 minutes & then gently remove the skin)
Once the kheer comes to right consistency, turn off the heat and bring it to room temperature
Then add 2 chopped mangoes, you may add mango pulp as well
Keep kheer in fridge to chill
Enjoy this kheer chilled with some more pista and mango garnishing
-Chef Meghna Kamdar
