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–+ servings

Kesar Pista Kulfi

kesar pista kulfi slice in a clay bowl with pistachio on top
Kanchan Dilip
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 the dessert 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!
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Prep Time 5 minutes
Cook Time 50 minutes
Freezing 4 hours
Total Time 4 hours 55 minutes
Course Desserts
Cuisine Indian
Servings 8
Calories 198 kcal

Equipment

  • heavy-bottomed pot

Ingredients
 
 

Instructions
 

  • Prepare the ingredients. Soak the saffron threads in 1 tablespoon of warm milk and keep it aside.
    measured ingredients in bowls
  • 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.
    boil the milk
  • Reduce or evaporate the milk to a fourth of the original volume of milk.
    milk reduced to a third
  • 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. 
    reduced milk whisked with an immersion blender
  • Pour the kulfi mixture into a wet mold. Cover with foil and freeze for 4-5 hours or until set firm.
    kulfi mixture in a mold
  • Run warm water outside the mold, remove the foil, and invert the Kesar Pista Kulif onto a serving platter.
    kesar pista kulfi with saffron milk and pistachio on top
  • Use a sharp knife to cut slices and serve them garnished with pistachios and some saffron milk.
    kesar pista kulfi slice in a clay bowl with pistachio on top

Notes

  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.

Nutrition

Calories: 198kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 93mgPotassium: 369mgFiber: 0.1gSugar: 24gVitamin A: 395IUVitamin C: 0.03mgCalcium: 301mgIron: 0.1mg
Keyword Indian kulfi, kesar pista kulfi, kulfi recipe, malai kulfi
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