Instead of ordering limit macarons and even kulfi shots, both of which include calcite in their respective combinations, we may prepare our recipe using pistachios instead. It is not customary to churn Kulfi before freezing it in molds. Whatever you name it the recipe below will give you an extremely wonderful thick, creamy frozen treat that is full of pistachio flavor and a touch of honey. Unsweetened, undiluted milk 2 pints of heavy cream Pistachios, 250 ml, A half cup of sugar 2 tablespoons of honey, ¼ tsp cardamom powder, 1 tsp corn flour. Hot water soaks 50 grams of pistachios. Reserve the remaining pistachios for later. In a big, heavy saucepan, heat milk on medium-low, stirring constantly. It's easy to scorch milk at the bottom without stirring. 
Add the double cream to the milk after it's reduced by half. Simmer for 5 minutes, then remove from heat. This might take 40-50 minutes. While making supper, do this and stir milk every few minutes prevents scorching. 14 of a cup of reduced milk must cool. When cool, whisk in the corn flour. Blend soaked pistachios, honey, and half a cup of reduced milk till smooth. Reduced milk, sugar, and medium-low heat. Slowly whisk in the ground pistachios and corn flour combination. Take the milk off the heat when it reaches a custard-like consistency. Let the custard cool before adding almonds and cardamom. Put the cooled custard in the ice cream maker and churn until thickened. Spoon it into ice-lolly molds and freeze. If you don't have an ice cream maker, put the custard into ice lolly molds and freeze. When the Kulfi has been set, immerse the molds in warm water for a few seconds and then slowly remove it. Serve with chopped pistachios.
Pistachio macaron
This recipe for pistachio macarons is adapted from my popular and foolproof recipe for French macarons. The nuttiness of these pistachio macarons, which are crunchy on the outside and chewy on the inside, matches nicely with the smooth buttercream filling made with white chocolate. 
Amounts of almond flour, finely crushed and pistachios sifted, powdered sugar, granulated sugar, and 1-2 drops of green food coloring are needed to make the shells of the macarons. All you need to make this delicious Pistachio Buttercream is 2 tablespoons of finely crushed pistachios, 1 cup of salted butter melted, and 1 cup of powdered sugar. Line two baking sheets with parchment or silicone mats. Sift almond flour, sugar, and pistachios into a bowl. Repeat to ensure sure the ingredients are equally blended, eliminating any big bits. Ignore. Beat egg whites on medium speed for 1 minute, then add sugar 1 tablespoon at a time. Beat on medium-high until firm peaks develop. Fold the sifting almond/pistachio mixture into the egg whites until the batter has the viscosity of the lava and drips off a spatula. Transfer macaron batter to a piping bag with a big round tip or a cut-off Ziploc bag. Pipe 1 1/2-inch macaron rounds onto Silpat mats or parchment paper. Tap the pan to release bubbles. Let the macarons dry for 30-60 minutes. Humid days may take longer. 
Heat oven to 300°F. 16-18 minutes per macaron sheet. Cool macaron shells fully on the baking sheet before removing them. Make pistachio buttercream by beating the butter until smooth. Mix powdered sugar, pistachios, and almond extract. Add enough heavy cream to the pipe. Fill macaron shells with pistachio buttercream using a piping bag or Ziplock bag with one corner cut off. Top macaron shells with buttercream and another shell.
Pistachio tiramisu
This Pistachio Tiramisu is a quick and tasty twist on the traditional Italian dessert, and it's also a meal that looks stunning on the table. Pistachios, shelled, should be added to a food processor. Pistachios should be blended into a thick, silky paste. Make a smooth paste by combining all of the ingredients except for the olive oil. Until the pistachio butter is smooth and glossy, keep blending. Because of the roasting process, it will become dark brown-green. Dispose of. 
Beat egg yolks and sugar together in a large bowl with an electric mixer or stand mixer for about 5 minutes. Beat in the mascarpone cheese until it is completely incorporated. Mix in the almond flavoring. 2/3 of the mixture should be placed in a second, smaller bowl. Add the pistachio butter to the mascarpone in the big bowl. A rubber spatula may be used as needed to wipe down the edges of a high-speed blender. Add espresso and amaretto liqueur to a small dish and stir well. When dipping the ladyfingers into the espresso, wait no more than five seconds for each ladyfinger (Letting the ladyfingers soak too long will cause them to fall apart). Fill a 9-by-9-inch baking dish half-full with half of the soaked ladyfingers, splitting them in half if necessary to make sure they fit. Make a second layer of ladyfingers and spread the pistachio-mascarpone mixture on top, spreading it out to cover evenly. The second half of the ladyfingers should be placed on top. Cover the ladyfingers with the remaining simple mascarpone mixture. Refrigerate tiramisu for at least two hours, and up to 24 hours, before serving to let the flavors meld. Pistachios may be sprinkled on the cake before cutting and serving if desired.
Pistachio frosting
A light and whipped-like icing with the flavor of pistachio that tastes just like whipped cream. Pistachio fans in your life are going to beg you for the recipe for this Pistachio Whipped Cream Frosting over and over again. Now, I must confess that it took me some time to perfect this recipe. 
You are required to make use of a certain way, so please pay close attention to the directions I have provided. If you don't, you'll wind up with icing that has a grainy texture. The Pistachio Whipped Cream Frosting is a wonderful addition to any baked good. The pistachio taste is not overpowering and is just right. The frosting is airy and light, and the sweetness is just right. 2 measuring cups of whipped cream. 1 Tiny Container (3.3 oz.) Mix for Pistachio-Based Dessert A third of a cup of powdered sugar for use in decorating bags Mixer for the Wilton 2D Decorating Tips In a bowl that has been cooled, add some whipped cream, Increase the speed of the mixer. Continue to stir until soft peaks appear. Add Powdered Sugar, Mix at a very fast speed. 
Add the Pistachio Pudding Mix just before you come to the point where the whipped cream forms firm peaks, Blend the pudding and whipped cream at a moderate speed, Stop the mixer as soon as it seems to be coming together, and scrape down the sides, Check to see whether the pudding has formed any clumps on the bottom of the dish, The mixture should be folded with a spoon a few times before use, Restart the mixer and let it run for just a few rotations.
Pistachio torte
Pistachio Torte is a delightfully classic dessert that anybody can whip up in a flash, but it's particularly simple for children to prepare for Mother's Day because of its short ingredient list. Components: 2 cups of flour 12 pounds of cold butter, diced 2 sticks of cold butter 1/2 cup of pecans, chopped 1 package of cream cheese 112 cups of confectioners' sugar 1 container of frozen whipped topping defrosted and split 2 boxes of pistachio pudding mix 2 cups milk Bring the temperature in the oven up to 350 degrees. To make a mixture that resembles coarse crumbs, combine the flour and butter in a medium bowl by mixing them with two forks. Mix in the chopped pecans. 
Pour into a baking dish that is 13 inches wide and 9 inches deep, and use the palms of your hands or the bottom of a drinking glass to press the crumbs into a smooth crust along the bottom. Bake for about 18 to 20 minutes, or until a light toast is achieved. Take the dish out of the oven and allow it to cool to room temperature. Cream cheese should be beaten on medium speed in a medium bowl until it is smooth. After scraping the bowl, add the powdered sugar, and continue beating until everything is incorporated. Combine with one cup of defrosted whipped topping. Spread the cream cheese mixture over the crust that has been made carefully, and then level it out with a spatula. Put the pudding mix and milk into a bowl of medium size and beat them together on high speed for two minutes. On top of the cream cheese layer, evenly spread the pudding mixture. The remaining whipped topping should be distributed equally over the pudding. Place in the refrigerator for one hour before serving.
Pistachio Loaf
The pistachio loaf takes center stage in this delicious dessert. This is not a butter cake with bits of pistachio scattered throughout; rather, it is a deep, nutty cake that is entirely infused with the flavor of nuts. Spread butter on the bottom of a loaf pan, after lining the bottom with parchment paper, butter, and flour the whole inside of the pan. In a food processor, grind together one cup of the pistachios and one-fourth of a cup of the sugar until the mixture is very fine. 
Place the pistachio mixture in a large bowl and set aside. Mix the flour, baking powder, baking soda, and salt with a whisk. Butter and the remaining three-quarters of a cup of sugar are creamed together in a large bowl using an electric mixer on medium speed until the mixture is light and fluffy, which should take approximately two minutes. Mix in the eggs one at a time, continuing to mix until everything is incorporated. Mix in the grated lemon peel. Beat in the pistachio-flour combination in three additions, alternating with additions of buttermilk, beginning and finishing with the pistachio-flour mixture. Start and end with the pistachio-flour mixture. After the pan has been prepped, transfer the batter to the pan and smooth the top. Bake the cake for fifty to sixty minutes, or until a toothpick inserted into the middle of the cake comes out with moist crumbs attached. Place the baking dish on a rack, to remove the cake from the pan, first, loosen it with a knife by running it around the rim of the pan, and then inverting it. After removing the paper and turning the cake over, you should then allow it to cool entirely. Before serving, evenly distribute the remaining pistachios over the top of the cake.
Pistachio energy balls
Pistachio enthusiasts will enjoy these nutritious energy balls to the fullest. Following the addition of dates, oats, honey, and coconut to a quick pistachio butter, the mixture is rolled in chopped pistachios to give it a deliciously nutty crunch. Pistachios should be baked on a baking sheet until they have a light toasting, which should take 8 to 10 minutes. 
Immediately place the ingredients in a food processor and process them until they are chopped very finely. Take out and put to the side for the coating two teaspoons' worth of the chopped pistachios. The remaining pistachios should be placed in the food processor along with vegetable oil and a generous amount of salt. Continue processing, stopping to scrape down the sides of the bowl as necessary, until the pistachios begin to clump, then continue to process until creamy and smooth, for a total of up to ten minutes. The pistachio mixture should be scraped into a medium bowl, where the oats, dates, coconut, and honey should be added. Mix with a mixer on medium-high speed until everything is incorporated. Form the mixture into balls ranging from 3/4 to 1 inch in diameter. To finish, roll in the chopped pistachios that were set aside. Place on a platter, then place in the refrigerator for approximately half an hour, or until the mixture is hard.