Kesar Pista Kulfi Recipe: Authentic Indian Saffron Pistachio Ice Cream
6 hours 25 minutes
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About Kesar Pista Kulfi Recipe: Authentic Indian Saffron Pistachio Ice Cream
Indulge in the luxurious taste of Kesar Pista Kulfi, a traditional Indian frozen dessert. This recipe perfectly balances the aromatic saffron (kesar) with the crunchy texture of pistachios (pista), creating a truly unforgettable culinary experience. The creamy, dense kulfi is made using a slow simmering technique, resulting in a melt-in-your-mouth texture that is both rich and satisfying.Each spoonful is infused with the delicate essence of saffron and the delightful crunch of pistachios, making this a show-stopping dessert perfect for any special occasion or a delightful end to a meal. This recipe simplifies the process, guiding you step-by-step to recreate this beloved Indian treat at home.Whether you're a seasoned cook or a beginner, this Kesar Pista Kulfi recipe is your gateway to experiencing the vibrant flavors and creamy textures of authentic Indian desserts. Prepare to be amazed!
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Recipe Time & More
Prep6 hours 15 minutes
Cook10 minutes
Total6 hours 25 minutes
Ingredients
Dairy & Sweetener
- 500 ml Milk
- 3/4 cup Sugar granulated
- 1/2 cup Heavy Cream fresh
Thickening & Flavor
- 2 tbsp Corn Flour
- 2 tbsp Milk Powder
- 1/2 tsp Cardamom Powder elaichi
- 6 Saffron Strands strips
- 4 drops Rose Water kewra is an alternative floral water
Nuts & Garnish
- 1/2 cup Pistachios shelled and roughly chopped
- 1/4 cup Almonds optional, slivered or chopped
Instructions
Prepare the Saffron
- Steep saffron strands in 2 tablespoons of warm milk for at least 15 minutes to release their color and flavor.
Reduce the Milk
- In a heavy-bottomed saucepan, combine whole milk, sugar, and cardamom powder. Bring to a simmer over medium heat, stirring occasionally. Reduce the milk by about one-fourth, approximately 125ml. This process takes approximately 20-30 minutes.
Thicken the Mixture
- In a small bowl, whisk together cornstarch and 2 tablespoons of cold milk until smooth. Gradually whisk the cornstarch mixture into the simmering milk, stirring constantly to prevent lumps. Continue to stir until the mixture thickens slightly, about 2-3 minutes.
Incorporate Remaining Ingredients
- Remove from heat. Stir in the saffron milk, milk powder, chopped pistachios and almonds. If using, add rose or kewra water.
Chill and Blend
- Stir in the heavy cream and gently mix. Let the mixture cool completely to room temperature before blending with an electric mixer. Blend for about 2 minutes until smooth and creamy.
Freeze the Kulfi
- Pour the kulfi mixture into kulfi molds or small airtight containers. Tap gently to remove air bubbles. Freeze for at least 6-8 hours, or preferably overnight, until solid.
Serve
- Remove the kulfi from the molds and serve chilled. Garnish with extra pistachios or almonds, if desired.
Recipe Notes
Expert Tips for Perfect Kesar Pista Kulfi
- Use high-quality ingredients: The richer the milk and cream, the more flavorful your kulfi will be. Using good quality saffron is essential for its signature flavor and color.
- Don't rush the simmering process: Allowing the milk to simmer gently for a longer period develops the creamy richness that makes Kulfi exceptional.
- Prevent ice crystals: To minimize ice crystal formation, ensure the kulfi mixture is completely smooth and free of lumps before freezing. You may also want to give it a quick stir halfway through the freezing process.
- Get creative with toppings: Once frozen, garnish your Kulfi with chopped nuts, sprinkles of cardamom powder, or even a drizzle of honey.
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Recipe Nutrition
Calories: 158kcalCarbohydrates: 32gProtein: 4gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 4mgSugar: 30g
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4 Comments
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I’m excited to try this recipe!
I’m excited to try this recipe!
Looks incredible! Thanks for the details.
This looks incredible! I need to try it.