Kesar Pista Kulfi 

IMG_1462.JPGKulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.

Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in tight sealed moulds.

I am sharing an easier version of Kesar means Saffron Pista is Pistachio dryfruits Kulfi without cooking which is prepared with Condensed milk, saffron, dry fruits mixed together, chilled and served.check my other kulfi recipe Kesar Badam Kulfi Strawberry Pistachios Malai Kulfi


1 tin Condensed Milk

200 ml Heavy whipping cream

1/2 cup Grated Khoya

Cardamom powder a pinch or to taste

1/4 cup Milk

Pistachios soaked ,Peeled & slivered 15-20

Saffron strands 20-30

Kulfi molds or dish


Soaked Saffron strands in warm milk .in a big bowl add condensed milk ,heavy whipping cream & Khoya mix properly .add saffron infused milk & pistachio silvered .Pour in Mould Keep in freezer to set .atleast 6-8 hrs or Overnight.Demould kulfi & Serve.


Mysore Dosa

Dosa is a kind of crepe made from a fermented batter. Its main ingredients are rice and black gram(urad dal). It is a typical  South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambarchutney

This traditional South Indian dish usually ate for breakfast or dinner  They can either be made plain or stuffed.A Lot of variation of dosa can be prepared using a batter like a masala dosa,Onion dosa, Butter dosa, Masala dosa, Mysore masala can check other south Indian delicacies on my blog  Plain Dosa Soft Idli Medu Vada Mini Plain Uttapam

Today i am sharing recipe of Mysore Dosa is very different from all the other dosas. It has a soft inside that is coated with Spicy chutney, and is crisp on the outside.

Ingredients for Dosa batter

Black gram (urad dal) 1 cup

Bengal Gram (chana dal) ½ cup

Rice 4 ½ cups

Flattened rice (poha) 1 cup

Salt to taste

Ingredients for Spicy Chutney

Garlic 5-6 cloves

A dash of ginger

Dry Red chillies 4-5

Small onion 1 chopped

Bengal Gram (chana dal)2 tbsp

Salt to taste

Oil 1/2 tsp

Method for preparing chutney

Roast channa dal and red chillies in medium flame with few drops of oil. Add onion, garlic along with and fry for few minutes. Cool down and transfer to the mixer & then Grind it to a thick paste once done add salt & adding a little water for a spreadable consistency.

Method for preparing dosa

Wash & Soak Rice,Bengal gram and Black Gram together.In a separate bowl soak flattened rice .Allow to soak for 7-8   hours or overnight.Rewash the rice by draining the water 2-3 times.Grind to a paste adding flattened rice ,like grains should be felt in the batter or smooth take the batter in a large bowl or pan.add salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. lightly stir the batter before you begin to make dosa.

Heat the iron griddle or non-stick Tawa well.Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.Pour a tsp of ghee or oil over and once the dosa is half cooked, then spread a tblsp of red spicy chutney.Pour oil around the dosa and Cooked well.The dosa may then be folded in half and served or rolled as in a wrap.Remove from Griddle & Serve hot with chutney or sambar.