Kesar Pista Kulfi Recipe | Indian Ice-Cream

Yields: 8 Servings Difficulty: Medium Prep Time: 45 Mins Cook Time: 45 Mins Total Time: 1 Hr 30 Mins

I know it has been more than 2 weeks since I posted anything on this blog. It was little crazy at work as my contract was coming to an end and I wanted to ensure that I finish up all pending tasks and prepare the necessary knowledge transfer documents before I leave the company. In between all this chaos an unexpected earthquake and hurricane Irene disturbed our entire schedule. It was a total mess in the east coast area. Most of the roads were flooded and hence blocked. TH who went to work on Monday was stuck in traffic for 4 hrs and finally he had to return home as there was no way to move forward. Many homes were in dark for more than a week. Luckily the place we live didn’t lose power nor it got affected by flooding. I definitely owe thanks to the almighty for protecting all of us from the dangerous wind and rain. Amidst all of this I almost forgot that I had this recipe in my drafts waiting to be shared with you.

Since the summer began I have made kulfi almost half a dozen of times. When I made it the very first time I used Heavy cream, Full fat evaporated milk and 2% milk. Gosh, it was creamy, rich and sinfully delicious. But I knew if I have to make it again I can’t follow the same recipe. So I decided to replace it with lower fat ingredients like 2% evaporated milk and 1 % milk. Though it wasn’t as creamy and rich as my first recipe it was so delicious that we didn’t hesitate to go for the seconds. Of course we felt less guilty ;-)

In India Kulfi is predominantly sold on the streets during summer and it is a popular ice-cream among all age group . But unfortunately my parents never allowed me or my little sis to buy anything from the street vendors. They were concerned about our health. I couldn’t do anything but drool at the kufli pots and the ice pops that were sold outside my school premises. When we bought refrigerator, my Mom started making this at home. She used to buy fresh whole milk with lots of malai (cream) from the milkman especially for making kulfis. She used to simmer it on the stove until it reduced to half the volume and surprise us with various kulfi flavors. But Kesar Pista and Mango are my all time favorite.  As the days passed my love for kulfi faded away as I got busy with college and work or I could say I almost forgot about it. But living thousands of miles away from home, I sometimes crave for these cold treats. Sadly the whole milk that is available in stores are not as creamy as the milk sold by our milkman and ultimately I have to rely on the heavy cream to get that rich taste.

How it tasted?

Well I have made this almost 6 times in the last 3 months. This could tell you how much we love this ice-cream. Using low fat ingredients definitely helps us to enjoy this delectable ice-cream with less guilt . If you thought baking is therapeutic then try making this ice-cream. The aromas wafting from Kesar (Saffron) and Pista (Pistachios) will help you attain kulfi nirvana instantly.



0/9 Ingredients
Adjust Servings


0/13 Instructions
  • Add 2 generous pinch of saffron to luke warm milk. Let it soak for a while.
  • In a heavy bottomed sauce pan add heavy cream, evaporated milk, 1 % milk. On a medium flame, bring it to boil. Keep stirring in between, this will help you to prevent the burning of milk.
  • Dissolve corn starch in 2 tbsp water. When the milk starts boiling add this mixture and stir well.
  • On a low medium flame, add sugar and stir it well.
  • After couple of minutes, add finely grated pistachios and stir it well.
  • Let it simmer.
  • When the milk reduces to 3/4 quantity remove from flame and let it cool.
  • Crush cardamon pods with a tsp of sugar in a pestle and mortar. If you have readily available cardamon powder go ahead and use it.
  • Add cardamon powder, saffron milk and stir well.
  • Can you sense that your kitchen is transforming into a paradise from the aroma wafting from the milk, pista and saffron.
  • Once it cools down, pour it into kulfi / ice pop moulds and put it in the freezer for 8 hrs or until set. If you don't have kulfi moulds, use your teeny-weeny jars, paper cups or dessert cups.
  • If you want to use ice-cream/pop sticks, freeze it for an hour or so until it is 90% set. Then insert the sticks and freeze it again.
  • Enjoy these cold treats.

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