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

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.

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)

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.

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

• 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.

• Make a tiny slit in 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 them from the mold or cup easily, slightly immerse them in warm water for about 5 - 10 seconds and then slowly ease it out.

More Street Foods

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Recipe

Kesar Pista Kulfi | Frozen dairy dessert with Pistachios and saffron

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

5 from 33 votes

Print Pin Rate

Course: Dessert, Street Food

Cuisine: Indian

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Freezing time: 6 hours hours

Total Time: 40 minutes minutes

Servings: 12 Kulfis

Calories: 224kcal

Author: Sandhya Ramakrishnan

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

Calories: 224kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 86mg | Potassium: 292mg | Fiber: 1g | Sugar: 32g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!