Kesar Pista Kulfi is an Indian frozen dessert that is creamy and dense with subtle floral notes. Milk is simmered, evaporated, and sweetened, resulting in a rich, caramelized taste and a velvety texture. It boasts a luxurious aroma reminiscent of saffron threads and is generously studded with crushed pistachios. This popular Indian dessert is more commonly sold on a stick or served in clay (matka) earthen bowls. Savor this refreshing cultural experience with friends and family after a meal or on festive occasions!
One of my perennial favorites is the Kesar Pista Kulfi. Kesar is the Hindi word for saffron, and pista is a shortened form of pistachio. Kulfi is a creamy and luscious dessert that is served in Indian restaurants around the world. It reminds me of my childhood days in the southern city of Chennai in India. During the summer, I have enjoyed kulfi served as sticks or in tall sundae glasses, smothered with tropical fruits and toasted nuts. My kids look forward to homemade kulfi during the hot, dry California summers, especially before school starts in August.
Origin of Kesar Pista Kulfi:
Kulfi dates to the 16th century and is believed to have originated in India during Akbar’s rule. Kulfi or Qulfi in Farsi (Persian) means “covered up” and derives from Arabic. This dessert refers to the condensed milk sweetened and flavored with saffron before being poured into covered and frozen molds. The royal families of the Himalayan regions prepared and enjoyed kulfi with saffron or kesar and pistachio. Subsequently, it was made by the ordinary folks in matka or clay pots. This delectable dessert is now enjoyed throughout the world.
Differences between regular ice cream and kulfi:
As we know it, regular ice cream is made of cream and egg yolks that are whipped to peaks and frozen. On the other hand, kulfi is made by reducing the milk and then gently whisking it with sugar and other natural ingredients. Kulfi is usually served in a glass, a plate, or a stick. Furthermore, this process of evaporating the milk gives the kulfi a unique caramelized flavor from the lactose.
Kesar Pista Kulfi has the following characteristics:
- Creamy and smooth
- Thick and dense
Frequently Asked Questions:
- How do I reduce or evaporate the milk?
Boil the milk in a heavy-bottomed pot and then lower the heat. Stir occasionally while simmering. Scrape the sides and bottom of the pot, and mix in the cream that rises to the top.
2. How can I prevent the milk from burning while evaporating it?
The key to making good kulfi lies in reducing the milk. While boiling the milk, stir it occasionally. Do not burn the milk or the bottom of the heavy pot. The milk will froth up, so you must stir the milk occasionally.
3. What can I substitute for the all-purpose flour?
Substitute plain flour with corn flour or milk powder.
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Ingredients:
- Whole milk
- Cane sugar
- All-purpose and cashew flour
- Saffron threads
- Pistachios
- Cardamom
Here are the step-by-step instructions for making this dish. For the measurements, please refer to the recipe card below.
How to make Kesar Pista Kulfi:
- Boil the milk in a heavy-bottomed pot. Then, lower the heat to medium to low and stir often. Scrape the bottom of the pot occasionally and stir the cream that rises to the top.
2. Reduce or evaporate the milk to a fourth of the original volume of milk.
3. Turn off the heat and add the ground pistachios, cardamom, sugar, all-purpose flour, cashew flour, and saffron milk. Whisk them using an immersion blender until creamy and slightly frothy.
4. Pour the kulfi mixture into a wet mold. Cover with foil and freeze for 4-5 hours or until set firm.
5. Run warm water outside the mold, remove the foil, and invert the Kesar Pista Kulif onto a serving platter.
6. Use a sharp knife to cut slices and serve them garnished with pistachios and some saffron milk.
Tips:
1. Milk must be evaporated on medium to low heat.
2. Keep stirring every time the cream rises to the top.
3. All-purpose flour or milk powder must be used to achieve a smooth consistency.
4. Reducing the milk to a fourth is vital for a dense yet creamy texture.
5. If you boil and reduce the milk to half its original quantity, you will still taste some of the water content that would have frozen into flakes. You should aim for milk reduced to at least one-fourth of its original volume. The thickened and caramelized milk residue must be whisked gently for a smooth texture.
Serving suggestion:
Serve Kesar Pista Kulfi sliced or on sticks, garnished with pistachios and saffron threads. Drizzle some saffron milk for added color, texture, and taste. Kulfi is traditionally served on a stick or in clay (matka) earthen pots or bowls.
Storage:
Any leftover Kesar Pista Kulfi should be stored in the freezer for 3-4 months in molds covered with foil or sealed popsicle molds.
Other dessert recipes that you might like:
Kesar Pista Kulfi
Equipment
- heavy-bottomed pot
Ingredients
- 8 cup whole milk
- ½ cup cane sugar
- ½ tsp saffron threads
- 1 tbsp all-purpose flour
- ¼ cup cashew flour
- 2 tbsp ground pistachio
- ½ tsp ground cardamom
Instructions
- Prepare the ingredients. Soak the saffron threads in 1 tablespoon of warm milk and keep it aside.
- Boil the milk in a heavy-bottomed pot. Then, lower the heat to medium to low and stir often. Scrape the bottom of the pot occasionally and stir the cream that rises to the top.
- Reduce or evaporate the milk to a fourth of the original volume of milk.
- Turn off the heat and add the ground pistachios, cardamom, sugar, all-purpose flour, cashew flour, and saffron milk. Whisk them using an immersion blender until creamy and slightly frothy.
- Pour the kulfi mixture into a wet mold. Cover with foil and freeze for 4-5 hours or until set firm.
- Run warm water outside the mold, remove the foil, and invert the Kesar Pista Kulif onto a serving platter.
- Use a sharp knife to cut slices and serve them garnished with pistachios and some saffron milk.
Notes
- Milk must be evaporated on medium to low heat.
Nutrition
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