Kesar Pista Kulfi

Summer or any season needs a good homemade frozen dessert to enjoy. This Kesar Pista kulfi is the perfect recipe to make at home. It is a straightforward frozen treat that requires no fancy equipment. This dairy dessert is flavored with saffrons and pistachios .

Kulfi is a very popular dairy dessert from India. It is similar to ice cream except it is much denser and creamier than ice cream. This famous Kesar Pista Kulfi dessert is often flavored with cardamom, saffron, and pistachios.

I remember my childhood days when we bought this desert from the Kulfi wala (kulfi vendor) who sold it in his tricycle. When I go to my grandparent’s place for summer vacations, this is often our after-dinner dessert. We patiently wait outside for the kulfi wala to make his daily rounds.

What a lovely time it was chatting with cousins and snuggling with grandmother. The kulfi wala kept the kulfis frozen inside a huge matka (clay pot) filled with ice and salt. My mom likes the kulfi that has the falooda (vermicelli) in it. I prefer the creamy plain kulfis.

I am updating this post with new pictures. This time I have made the kulfis in the mould and I am excited to share the pictures. I have left the old pictures for the step-by-step as it will be helpful for those who are making it without the mold. I am also excited that my father will be bringing the traditional aluminum kulfi molds next month when he comes to visit us.

holding a kesar malai kulfi in hand with one more resting in ice cubes - 2

If you love the pistachio flavor and want to try another creamy and delicious dessert, then you have to try this pistachio cheesecake . My son loves pistachios and I often make this Persian cardamom muffins and top it with nuts.

Ingredients to make Kesar Pista Kulfi

Milk - 5 cups (I used 2 % milk)
Sweetened condensed milk - 1 - 14 oz can
Sugar - ½ cup
Corn flour - 1 ½ tbsp
Chopped pistachios - ⅓ cup
Saffron strands - ½ tsp
Cardamom powder - 1 tsp
Rose water - ½ teaspoon (optional)

Frozen dairy dessert made with Pistachios and saffron on ice cubes - 3

Step by step process

In about ½ a cup of milk, dissolve the corn flour and keep it aside. Make sure to whisk well to dissolve completely.

In a heavy-bottom saucepan, combine the remaining milk and the condensed milk. Using a whisk, mix them well. Also, add the sugar and then bring it to a gentle boil.

Simmer it for about 30 mins, stirring frequently. Make sure to mix the cream formed on top into the milk to make it nice and creamy. Simmer until the milk reduces to ¾th of the original quantity.

Now add the corn flour dissolved in milk and whisk well, so that no lumps form. Stir it well until the mixture thickens.

Adding corn flour mixture to boiling milk - 7

Add the cardamom powder, saffron strands, and chopped pistachios.

Adding saffron, cardamom powder to ice cream mixture - 8

Mix it well and leave it aside to cool down. Make sure to cover the saucepan when cooling, to avoid the cream layer from forming on top. Once cooled down a bit, add the rose water and stir well.
Pour the mixture into individual plastic or foam cups and cover them tightly with aluminum foil.

Kesar Pista Kulfi | Frozen dairy dessert made with Pistachios and saffron - 10

Make a tiny slit in the foil and insert the Popsicle stick through it.

Kesar Pista Kulfi | Frozen dairy dessert made with Pistachios and saffron - 11

Freeze for at least 6 hrs or overnight (preferably).

Kesar Pista Kulfi | Frozen dairy dessert made with Pistachios and saffron - 12

To serve, carefully remove from the mold or cup and then serve immediately topped with more nuts (optional). To help remove them from the mold or cup easily, slightly immerse them in warm water for about 5 - 10 seconds and then slowly ease it out.

Kesar Pista Kulfi | Frozen dairy dessert made with Pistachios and saffron - 13

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Recipe

Kesar Pista Kulfi | Frozen dairy dessert made with Pistachios and saffron - 14

Equipment

▢ Heavy Bottom Saucepan
▢ Freezer
▢ Kulfi Molds or Plastic/foam cups

Ingredients

▢ 5 cups Milk I used 2 % milk
▢ 14 oz Sweetened condensed milk 1 can
▢ ½ cup Sugar
▢ 1 ½ tablespoon Corn starch
▢ ⅓ cup Chopped pistachios
▢ ½ teaspoon Saffron strands
▢ 1 teaspoon Cardamom powder
▢ ½ teaspoon Rose water optional

Instructions

In about ½ a cup of milk, dissolve the corn flour and keep it aside. Make sure to whisk well to dissolve completely.
In a heavy bottom sauce pan, combine the remaining milk and the condensed milk. Using a whisk, mix them well. Also add the sugar and then bring it to a gentle boil.
Simmer it for about 30 mins, stirring frequently. Make sure to mix the cream formed on top into the milk to make it nice and creamy. Simmer until the milk reduces to ¾th of the original quantity.
Now add the corn flour dissolved in milk and whisk well, so that no lumps form. Stir it well until the mixture thickens.
Add the cardamom powder, saffron strands and the chopped pistachios.
Mix it well and leave it aside to cool down. Make sure to cover the sauce pan when cooling, to avoid the cream layer from forming on top. Once cooled down a bit, add the rose water and stir well.
Pour the mixture to individual plastic or foam cups and cover them tightly with aluminum foil.
Make a tiny slit on the foil and insert the Popsicle stick through it.
Freeze for at least 6 hrs or overnight (preferably).
To serve, carefully remove from the mold or cup and then serve immediately topped with more nuts (optional). To help remove from the mold or cup easily, slightly immerse them in warm water for about 5 - 10 seconds and then slowly ease it out.

Nutrition

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