Kulfi is a creamy and rich traditional Indian ice cream. For my kesar pista kulfi recipe, you need only 6 ingredients. This is the easiest and creamiest kulfi recipe. Be sure to watch the video!
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 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.
The distinctive feature of the Kulfi is its conical shape. There are special moulds available for freezing and shaping kulfi.
Sugar, green cardamom, saffron, rose petals, or nuts are the typical ingredients for Kulfi.
My early memories of Kulfi are that of an exclusive dessert that will make a well-ordered appearance post-dinner during the summer vacations, rarely homemade.
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.
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 & 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.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Kesar Pista Kulfi Recipe
- 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)
- 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.
- 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.