Creamy Kesar Pista Kulfi: Authentic Indian Saffron Pistachio Ice Cream
6 hours 45 minutes
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About Creamy Kesar Pista Kulfi: Authentic Indian Saffron Pistachio Ice Cream
Indulge in the rich, creamy delight of homemade Kesar Pista Kulfi, a luxurious Indian frozen dessert. This recipe masterfully blends the aromatic warmth of saffron (kesar) with the crunchy texture of pistachios (pista), creating a truly unforgettable treat. Easy to make yet supremely elegant, this kulfi is perfect for special occasions or a simple summer indulgence.The subtle sweetness and fragrant spices create a harmonious balance of flavors, while the smooth, creamy texture melts in your mouth. Each spoonful is a journey to the heart of India, transporting you to a world of vibrant tastes and aromas.Impress your family and friends with this authentic recipe, a testament to the artistry of Indian dessert-making. Get ready for a cool and refreshing escape from the summer heat!
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Recipe Time & More
Prep45 minutes
Cook6 hours
Total6 hours 45 minutes
Ingredients
Dairy & Sweetener
- 2 cup Milk full-fat milk is essential for a rich and creamy kulfi.
- 1 cup Heavy Cream
- 3/4 cup Sugar adjust to your sweetness preference.
Spices & Nuts
- 1/2 tsp Cardamom Powder elaichi; freshly ground is best.
- 1/2 tsp Rose Water optional, for added fragrance.
- 1/2 tsp Saffron Threads high-quality saffron will enhance the flavor and color.
- 1/4 cup Pistachios finely chopped.
- 2 tbsp Milk for saffron infusion.
Instructions
Saffron Infusion
- Steep 1/2 teaspoon of saffron threads in 2 tablespoons of warm milk for at least 15 minutes to extract maximum color and flavor.
Boiling the Milk Mixture
- In a heavy-bottomed saucepan, combine the whole milk, heavy cream, and sugar. Bring to a gentle boil over medium heat, stirring frequently to prevent scorching.
Simmering and Thickening
- Reduce the heat to low and simmer the mixture for 30-40 minutes, stirring frequently. The mixture should thicken significantly; it will coat the back of a spoon.
Adding Spices and Nuts
- Stir in the cardamom powder, rose water (if using), chopped pistachios, and the saffron milk. Continue to simmer for another 5-7 minutes, stirring constantly.
Cooling and Freezing
- Remove from heat and let the mixture cool completely. Pour into kulfi molds or small containers. Freeze for at least 6 hours, or preferably overnight, until completely solid.
Serving the Kulfi
- To unmold, briefly dip the molds in warm water (about 15-20 seconds). Gently remove the kulfi and garnish with extra chopped pistachios and saffron threads. Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Perfect Kesar Pista Kulfi
- Use high-quality ingredients for the best flavor and texture. The richness of the milk and cream is crucial.
- Don't rush the simmering process. The longer you simmer, the richer and creamier your kulfi will be.
- For easier unmolding, lightly grease your kulfi molds with oil before pouring in the mixture.
- If you don't have kulfi molds, you can use small disposable cups or ramekins.
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Recipe Nutrition
Calories: 752kcalCarbohydrates: 48gProtein: 25gFat: 56gPolyunsaturated Fat: 16.8gMonounsaturated Fat: 33.6gFiber: 12gSugar: 23g
Ruchi sharma
Articles: 22
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Beautiful picture 🙂
Looks so yummy! Excited to make it.