|Sugar||2⁄3 Cup (10.67 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Almond essence||1⁄4 Teaspoon|
Scald milk and reduce to 3/4 quantity.
Mix sugar and flour, add a little warm milk and make a smooth paste.
Add paste to milk, stir and cook on a low fire till thick.
Add crushed pistachio, cook a little while and remove from fire.
Cool milk mixture completely.
Beat cream till thick but not stiff.
Mix cream, colouring and essence into the milk mixture and freeze in kulfi moulds.