Kesar Pista Kulfi Recipe: Authentic Indian Saffron Pistachio Ice Cream
50 minutes
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About Kesar Pista Kulfi Recipe: Authentic Indian Saffron Pistachio Ice Cream
Indulge in the creamy richness of Kesar Pista Kulfi, a luxurious Indian frozen dessert. This authentic recipe combines the fragrant warmth of saffron and cardamom with the delightful crunch of pistachios, creating a truly unforgettable treat. Traditionally made by slowly reducing whole milk, this method ensures a dense, intensely flavorful kulfi unlike any other.
Our step-by-step guide simplifies the process, making this elegant dessert achievable even for novice cooks. Prepare to be transported to the heart of India with each bite of this exquisite, subtly sweet ice cream. Perfect for a special occasion or simply a moment of self-indulgence.
Beyond its deliciousness, Kesar Pista Kulfi offers a beautiful presentation, making it ideal for impressing guests. Serve in elegant kulfi molds or small glasses, garnished with extra pistachios. Get ready to savor this taste of tradition!
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
For the Kulfi Base
- 1 ltr Milk
- 1/2 cup Sugar
- 1/4 tsp Cardamom Powder elaichi
- 1/4 tsp Saffron Threads
- 1/4 cup Milk to bloom saffron
- 1/4 cup Pistachios finely chopped
- 1/4 cup Mawa dried milk solids, mawa, available at indian grocery stores
For Serving (Optional)
- 1 tbsp Pistachios chopped, for garnish
Instructions
Prepare the Saffron Infusion
- Combine saffron threads with warm milk in a small bowl. Let it sit for 10-15 minutes to allow the saffron to infuse and release its color and flavor.
Reduce the Milk
- Pour the full cream milk into a heavy-bottomed pan. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring frequently to prevent sticking and burning, until the milk reduces to about one-third of its original volume (this will take approximately 45-60 minutes).
Add Remaining Ingredients
- Once the milk is reduced, stir in sugar, cardamom powder, khoya, and the saffron milk mixture. Continue to stir until the sugar dissolves completely and the mixture thickens slightly.
Incorporate Pistachios and Cool
- Stir in the chopped pistachios. Remove from heat and let the mixture cool completely to room temperature.
Freeze the Kulfi
- Pour the kulfi mixture into kulfi molds or small freezer-safe containers. Cover tightly and freeze for at least 6-8 hours, or preferably overnight, until solid.
Serve
- To serve, let the kulfi molds sit at room temperature for a couple of minutes to facilitate easy unmolding. Garnish with extra chopped pistachios and serve immediately. Enjoy!
Recipe Notes
Expert Tips for the Perfect Kesar Pista Kulfi
- For a richer flavor, use full-fat milk and high-quality saffron.
- Don't rush the milk reduction process. Slow and steady simmering ensures a creamy texture.
- Use good quality khoya for a superior taste. Homemade khoya is ideal if you have the time.
- For an easier unmolding process, briefly dip the kulfi molds in warm water before inverting them.
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Recipe Nutrition
Calories: 47kcalCarbohydrates: 6gProtein: 2gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSugar: 5g
Hem Lata Srivastava
Articles: 200
5 Comments
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Wow, this looks fantastic!
Looks so good! Can’t wait to try it.
This looks so good! Appreciate the share.
Looks so appetizing! Thank you for posting.
This looks delightful! Thanks for the recipe.