Kesar Pista Kulfi Recipe | How to make Kulfi is just the recipe we need in these hot summer days. This kulfi is deliciously creamy, has a nice texture and definitely doesn’t take hours to prepare. Simple ingredients and they come together quickly to make these melt in the mouth Kulfis.
Kesar Pista Kulfi Recipe | How to make Kulfi is a very popular frozen Indian dessert. We can enjoy them around the year but summers are particularly when everyone craves them and even makes them at home. An array of flavored Kulfis are served at parties or weddings or gatherings, enjoyed by everyone. Though Kulfi is best described as the counterpart for Ice Cream from the West, but since it not whipped or churned, the texture is a bit hard and stiff. But as it melts a bit, it is the most creamy and luscious dessert ever.
We love Kesar Pista Kulfi the most hence sharing that recipe with everyone here. You can always mix and match many flavors as per your preference. Do try my Mango Kulfi, it has the best flavor and is a total crowd pleaser.
Traditionally, Kulfis are set in small earthen pots, sealed and then frozen for 6-7 hours. The flavor that the earthen pots render is something we Indians love. It is a mild, earthy aroma that makes the Kulfi in earthen pots most endearing. You can always use popsicle moulds or aluminium kulfi moulds. Anything works if the base mixture is right.
Common, let’s make Kesar Pista Kulfi Recipe | How to make Kulfi
Heat 500 ml full fat milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.
Mix corn flour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the corn flour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.
Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.
Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.
Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.
Thaw the frozen Kulfi for a few minutes, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready.
Kesar Pista Kulfi Recipe | How to make Kulfi
Kesar Pista Kulfi is a classic Indian frozen dessert made with exotic ingredients like saffron, pistachio and cardamom. It has a creamy, melt in the mouth texture.
Ingredients
- 500 ml full fat milk or reduced fat
- 1/4 cup warm milk
- 2+1/2 tbsp corn flour or corn starch
- 1+1/4 cup granuated sugar adjust this quantity as per your preference
- 1/2 cup cream
- 1/2 tsp cardamom powder
- 3 tbsp chopped pistachios
- 7-8 strands saffron kesar
Instructions
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Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.
-
Mix cornflour with 1/4 cup warm milk until it's lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk.
-
Add sugar, saffron & nuts. Cook for two minutes more. Keep it aside to cool for a few minutes.
-
Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.
-
Beat again for a few minutes (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.
-
Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.
-
Thaw the frozen Kulfi for a few minutes, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That's it! Your creamy Kulfi is ready.
Love,
Shreya
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This looks super awesome. Are those glasses you have used for moulds? I don’t have moulds at home 🙁
Thank you! No, these are proper aluminium kulfi moulds.