Kulfi is a creamy and rich traditional Indian ice cream. For this kesar pista kulfi recipe, you need only 6 ingredients. Be sure to watch the video!
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About Indian Kulfi
Kulfi is a popular dessert across Northern India. It is believed to originate during the Mughal era in the 16th century. There are specific entries about Kulfi in the Mughal Emperor Akbar’s Ain-i-Akbari.
Since then, Kulfi has never failed to charm the taste buds of food lovers in India. The distinctive feature of the Kulfi is its conical shape. There are special moulds available for freezing and shaping kulfi.
The word ‘Kesar’ in Hindi means saffron, and ‘pista’ is the short name for pistachio. Hence, the saffron and pistachio flavoured kulfi got its name – kesar pista kulfi.
It is traditionally made by slow cooking the milk until it reduces to at least half, resulting in a rich and sweet condensed/caramelized goodness. Kulfi, prepared via slow cooking the milk, also renders a unique smooth mouthfeel devoid of ice crystals.
Ingredients Required
- Milk – Full Cream or full-fat milk is best for this kulfi recipe. Avoid using toned or skimmed milk.
- Sugar – Adjust the amount of sugar according to your taste preference.
- Saffron (Kesar) – For this kesar pista kulfi recipe, saffron is an essential ingredient. It gives the kulfi a beautiful yellow colour and a rich taste.
- Pistachio – The ground unsalted pistachio is the secret ingredient that makes my kulfi recipe successful.
- Mawa (Khoya) – To thicken the milk and give it a creamy texture, we add mawa/khoya/evaporated milk to this kulfi recipe. Use unsweetened khova to make kulfi.
- Green Cardamom gives kulfi a sweet aroma and slightly spicy taste.
Additional Flavours:
You can experiment with the taste of the kulfi by adding a few of these additional ingredients:
- dried rose petals
- any sweet berry or fruit puree
- melted, semi-sweet dark chocolate
- betel or paan leaves for making paan kulfi
- sweet mango puree for making mango kulfi
Watch Kulfi Recipe Video
My Tried and True Tips
- Always use full-fat or whole-cream milk to make kulfi or any other Indian dessert.
- Allow the milk to simmer over low heat and stir at regular intervals. This slow-cooking process turns milk into thick, creamy, caramelized goodness like we did for this baked shahi tukra.
- Add cardamom powder and saffron while slow-cooking the milk and not towards the end.
- Add crumbled mawa (khoya), sugar, and pistachio powder only when the milk is reduced to half. This is because adding these ingredients, in the beginning, will never allow milk to thicken.
- Before freezing, allow the kulfi mixture to cool down completely at room temperature.
- Please note that once frozen, the dessert’s sweetness reduces a notch. Hence, after cooling the kulfi mixture, taste it and, if required, add more sugar.
- While unmoulding the kulfi, dip the moulds in room temperature water for 10 – 20 seconds to easily remove the kulfi.
FAQs Kesar Pista Kulfi Recipe
Kulfi tastes like ice cream but is denser and creamier and does not melt as quickly as ice cream. Ice creams are made by whipping heavy cream, whereas a Kulfi is made by condensing milk.
Kesar Pista, Rose, and Mango are the traditional and most popular Kulfi flavours. In addition, Kulfis are now enjoyed in new exotic flavours like Paan, Gulkand, Strawberry, Roasted Almond, etc.
If you wish to skip adding Khoya (mawa), you can add condensed milk (milkmaid) to thicken the milk. Adjust the amount of sugar according to your taste because the store-bought condensed milk is too sweet.
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Kesar Pista Kulfi Recipe
- Saucepan
Ingredients
- 1 litre full fat milk
- 200 gram khova/khoya/mawa (evaporated milk)
- ½ Cup granulated white sugar or to taste
- ¼ Cup unsalted pistachio
- 1 teaspoon green cardamom powder (elaichi powder)
- 1 teaspoon saffron (kesar)
Instructions
- To make Kulfi, first in a blender grind pistachio to a coarse powder. Transfer to a bowl and set aside.
- Now in a heavy-bottomed saucepan heat milk over low heat. Add cardamom powder, saffron, and keep on stirring the milk occasionally. Let it simmer over low heat till it reduces to half the original quantity and thick in texture.
- Once milk thickens, add grated khoya, sugar, and pistachio powder. Stir to mix nicely. Simmer the milk till sugar and khoya are nicely dissolved in the milk. Taste and add more sugar if required. Turn off the heat
- Let the kulfi mixture cool down to room temperature.
- Pour the liquid into the Kulfi molds or in an airtight stainless steel or glass box with a tight fitting lid. Set Kulfi in the freezer for 5 – 6 hours or best overnight.
- Kulfi molds come with lids. So if you want to insert an ice cream stick in the kulfi, do not put the lid. Cover the top of the mold with aluminum foil and insert a skewer or ice cream stick poking a hole in the aluminum foil.
- To serve or to unmould the Kulfi, allow the kulfi molds to remain at room temperature for a few seconds or rub them between your palms for a few seconds. Then unmold the kulfi or pull out using the ice cream stick inserted.
- Serve kesar pista kulfi chilled.
Recipe Notes:
- Always use full-fat or full cream milk for making kulfi.
- Add cardamom powder while slow cooking the milk and not towards the end.
- Add crumbled mawa (khoya), sugar, and pistachio powder only when milk is reduced to half.
- Before freezing allow the kulfi mixture to cool down completely at room temperature.
- Please note once frozen the sweetness of the desserts is reduced a notch. Hence, after cooling the kulfi mixture, taste it and if required add more sugar.
- While unmoulding the kulfi, dip the molds in room temperature water for 10 – 20 seconds to easily remove the kulfi.
- Kulfi can be served on a stick like other popsicles or in scoops like ice cream.
Rafeeda AR says
I am short of words to describe that kulfi… amazing!!!
Anjali Sengar says
Its looking amazing..
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Sangeeta Sethi says
Fabulous delicious preparation
Hina Gujral says
Thank you Sangeeta Ji!
Lata Saun says
wow it looks so yumm… thanks for the recipe
Ruthie says
Fantabulous and such an easy recipe. Thank you 🙂
jayashree says
delicious
Ankit Karki says
Hi Hina,
I asked my wife to make these kulfis, she wasn’t very confident about it first. How ever the way you’ve explained the recipe, even a novice like me could have made the kulfis with much ease. And to be honest they tasted really really nice. Cheers and keep on inspiring people to cook
Hina Gujral says
Thank you so much for sharing your feedback. I am so happy your family enjoyed making Kulfi.
Kamal says
Looks amazing !
Hina Gujral says
So happy you like it!
Nikki says
Delicious Kulfi!! Must try, Hina your recipes are super!!
Hina Gujral says
thank you so much. Positive feedback like yours keep me motivated.
Shruthi says
The best I have seen so far! Will definitely try it out
Supreeth says
Very easy recipe ????????????
Varsha says
Tried this out today for my daughter it was just fantastic
Hina Gujral says
thank you so much ma’m!
mothers day cake in Kolkata says
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wedding cakes in Kolkata says
It was nice to go through your post. Thanks for sharing the recipe here. Keep up the good work.
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Lalita narayan says
I made it and it was so rich and grand thank you
Hina Gujral says
I am so happy to read your feedback.
Anjali Garg says
The recipe is good, kulfi tastes awesome but I got some ice crystals in it although I followed the recipe properly and used full fat milk . What can be the reason?
Hina Gujral says
Crystalization happens often if the milk is not thickened properly or the mould in which you are setting kulfi is not airtight.