Kesar Pista Kulfi Recipe
Kulfi is a creamy, dense, and rich traditional Indian ice cream. Find the creamiest and easiest Kesar Pista kulfi recipe.
Servings: 6
Calories: 221kcal
Equipment
- 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.
Video
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.
Nutrition
Calories: 221kcal | Carbohydrates: 26g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 52mg | Fiber: 1g | Sugar: 17g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 1mg