Pista Ice Cream is a creamy and tasty dessert made using fresh cream, pistachios and little pista essence. It is usually made at home on weekends or when you want some easy frozen sweet. This ice cream has mild sweetness and rich pista flavor which feels very nice after meals. It is a good option when you want something cold but not too heavy.

The texture is smooth and creamy, and nutty taste comes well in every bite. Homemade pista ice cream feels more light compared to store bought ones. I usually make this after weekend lunch and keep it in freezer to eat later. It is very simple to make and no cooking is needed.

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About Pista Ice Cream

Pista Ice Cream has that mild taste and rich feel. It is made by just mixing whipped fresh cream with condensed milk and pistachios. Pista Ice Cream with easily available ingredients and made without using ice cream maker.Yes this is also one of the no churn icecream recipes.

The soft green color and pista smell makes it look very tempting. Eating homemade ice cream feels more fresh and safe without any added stuff. I usually make this for family gatherings or summer weekends. It feels good to prepare ice cream without much work. 

The ice cream texture is creamy and little grainy because of pistachio bits mixed in it. Chopped pistachios gives slight crunch while eating which feels nice. Pista essence helps to bring out the strong pista flavor and also adds light green shade. It tastes rich but still not too heavy to eat.

This recipe is very easy and does not need ice cream machine. Just whisking, mixing and freezing is enough for this. Anyone can make this at home with very basic ingredients. It is good choice when you want quick homemade dessert. It always comes out good if cream is whipped properly and not beaten too much.

Pista Ice Cream Ingredients

• Fresh cream - I have used full fat fresh cream for creamy texture. It gives body and smoothness to the ice cream. You can use whipping cream also if that is available.
• Condensed milk - I have used condensed milk for sweetness and thickness. It helps ice cream stay soft. You can reduce amount if you like less sweet.
• Pistachios - I have used pistachios both powdered and chopped. Powder gives flavor and chopped gives light crunch. You can mix with almonds also.
• Pista essence - I added this for strong pista flavor and nice color. If you don't like essence, you can add little more pistachio powder.

Why This Recipe Works

• It is very easy and does not need ice cream machine.
• This recipe uses few basic ingredients only.
• The texture comes creamy and smooth.
• The pista flavor is mild and not overpowering.
• You can make it ahead and store in freezer.

Similar Recipes

• Custard powder ice cream
• Vanilla ice cream
• Eggless Butterscotch ice cream
• Mango ice cream
• Oreo ice cream

How to make Pista Ice Cream Step by Step

1.In a dry mixer jar, take pistachios grind to a coarse mixture,set aside. Get ready with all your ingredients.

2.In a mixing bowl, take fresh cream beat for 3 seconds or until thick and creamy using a electric beater.Now add condensed milk.

3.Whisk it for even mixing just for 2 seconds. Now add coarse pistachio mixture, then add chopped pistachios.

4.Add pista essence. Mix well using a spatula.

5.Pour into freezer safe container. Freeze it at least for 8 hours. Scoop and serve.

Serve chilled with chopped pistachios.

Expert Tips

• Whipping cream - I whisk the cream only for few seconds until thick. Try not to overbeat or it may turn into butter.
• Mixing - I mix condensed milk gently so cream does not lose air. Slow mixing works best.
• Pistachio grind - I grind pistachios coarse, not very fine. This gives better taste and texture.
• Freezing - I freeze it for minimum 8 hours so it sets properly. Overnight freezing works best.
• Scooping - I take ice cream out few minutes before scooping, it becomes easy to serve.

Serving and Storage

Serve it as scoops in a bowl or cone. This goes well after lunch or dinner. Store leftover ice cream in airtight freezer safe container. It stays good for few days in freezer. Always keep covered to avoid ice crystals.

FAQS

1.Can I use store bought cream?

Yes you can use store bought fresh cream or whipping cream.

2.Can I skip pista essence?

Yes you can skip it and add more pistachios instead.

3.Is condensed milk compulsory?

It helps with sweetness and texture, but amount can be adjusted.

4.Can I add in nuts?

Yes you can just add in almonds or cashews if you like.

5.Why ice cream became hard?

Cream may be over whipped or less condensed milk used.

If you have any more questions about this Pista Ice Cream Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Pista Ice Cream Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Pista Ice Cream Recipe appeared first on Sharmis Passions.

Pista falooda is a chilled layered dessert that is usually made during summer or as a special after meal dessert at home. This recipe has rich taste and it feels really good after a heavy meal. You can feel the milk and nuts nicely, but it is not too sweet at all. This recipe is made when something little different from the regular desserts is demanded at home.

This falooda is great for all falooda and pista lovers because the flavor comes through in every layer. The milk is lightly thick and flavored, the vermicelli gives a soft bite and the sabja seeds adds that mild crunch. It tastes too good with hot rice meal before, and then this as dessert. It is simple to put together once things are ready.

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About Pista Falooda

Pista Falooda is a popular Indian dessert that you will see in many restaurants and street shops. It is made by layering different ingredients in a tall glass so each spoon have many flavors together. The base is usually milk flavored with pista, and then it is layered with vermicelli, seeds and nuts.

The texture is one main reason why people like falooda so much. You get soft vermicelli, jelly like sabja seeds and creamy milk all at once. The ice cream slowly melts into the milk, making it more rich as you eat. The crushed pistachios also give a slight grainy feel which goes very well here.

This recipe have a mild and aromatic taste. It feels light when you eat it. The nuttiness from the pistachios mix nicely with the milk and sugar, and it give a balanced flavor that feels good. It also becomes little special because kids enjoy assembling the layers, so it turns into a fun thing to do together and not just about eating.

I make on holiday seasons or on times when everyone have time and is at home. It feels like a small treat without ordering anything from outside. 

Pista Falooda Ingredients

• Milk - I used as the base for this recipe, it makes everything creamy and rich. Full fat milk works best, but toned milk also have good result if that is what you use.
• Sugar - I add to sweeten the milk and syrup, it balance the nutty pista flavor well. You can reduce the amount or use powdered sugar if you want it little less sweet.
• Vermicelli / falooda sev - I use fine vermicelli for layering, it give soft bite and make the falooda more filling.
• Sabja seeds - I soak this and add for texture and cooling effect. If you don't have it you can skip, but the falooda feels more complete with this added.
• Pistachios - I used both chopped and crushed, it is added for flavor, light crunch and also slight thickness in layers. You can use store bought pista powder or even mix with almonds or cashews.
• Pista essence - I add this for flavor and light green color in the milk. If essence is not preferred, you can add little more crushed pistachios instead.
• Ice cream - I used on top, it melts slowly into the falooda and makes it rich. Vanilla ice cream also works fine if pista is not there.
• Cherries - I use this only for garnish, it gives nice look on top. You can skip it or add any fruit piece you like.

Why This Recipe Works

• It is very easy dessert and does not need baking or complicated steps.
• This recipe gives good balance of creamy, crunchy and soft textures.
• Most things can be prepared earlier and assembled later without problem.
• It is cooling and light, so it feels good after spicy or heavy meals.
• You can change flavors and toppings easily based on taste.

Similar Recipes

• Mango Falooda
• Rose Falooda
• Kesar Falooda
• Butterscotch Falooda

How to make Pista Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Add sugar to a pan, add water and let it to boil. When it is sticky and is slightly thick switch off. Let it cool down then add pista essence. Mix well and set aside. Now our pista syrup is ready.

4.Boil milk,let it simmer for 15mins or until slightly thick,Switch off and set aside to cool.Add pista syrup and mix well.

5.Chill the pista milk. Soak sabja seeds in water, strain and set aside. Now take your serving glass, chill it for few minutes.

6.First add pista syrup, then add cooked vermicelli then add sabja

7.Now again add pista syrup then chopped nuts.

8.Then add crushed pistachios. Look at the beautiful layers. Now add prepared pista milk.

9.Finally add a  scoop of pista icecream, garnish with chopped pistachios. Top it up with a cherry.

Serve chilled!

Expert Tips

• Chilling the milk - I always chill the pista milk well before assembling, it tastes much better when it is cold. I keep it in fridge for at least one hour.
• Cooking - I cook the vermicelli soft but not mushy. I rinse it with water so it does not stick together.
• Soaking sabja seeds - I soak sabja seeds properly until they swell fully. Half soaked seeds does not taste good in falooda.
• Layering - I usually add milk and syrup in between layers so flavor spreads evenly. This also make the glass look more nice.
• Sweetness - I taste the milk before assembling and adjust sugar if needed, because ice cream also add sweetness.

Serving and Storage

Serve them hot with nothing, actually this is best served chilled straight from the fridge. This goes well after a weekend lunch or during small get togethers. Store the leftover milk and toppings separately in fridge and use within a day. Do not store assembled falooda.

FAQS

1.Can I skip sabja seeds?

Yes you can skip it, but it gives a cooling feel and texture. If possible, try adding it once.

2.Can I make this in advance?

You can prepare milk, syrup and vermicelli earlier. Assemble only before serving.

3.Can I use vanilla ice cream?

Yes, vanilla ice cream works well and still tastes good with pista milk.

4.Is pista essence necessary?

Not really, it just boosts flavor. Crushed pistachios alone also works.

5.Can kids have this falooda?

Yes, it is mild and sweet. Just reduce sugar if needed for kids.

If you have any more questions about this Pista Falooda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Pista Falooda Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Pista Falooda Recipe appeared first on Sharmis Passions.

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