Kesar Pista Kulfi

Kulfi is traditional Indian-style ice cream and Kesar Pista is the most common flavor that is quite popular during summers. Street vendors would roam on the streets with different flavors of kulfi on hot summer days and people would buy these tempting ice creams to beat the heat of summers.

These kulfi are so addictive and made in special elongated conical shape mold or sometimes in earthen bowls called Matka.

Kesar Pista Kulfi

Kesar or saffron and pista or pistachios flavored creamy and rich kulfi is one of the flavors in icecream that you should definitley try.

Once you try this combination you are going to love it forever and would always crave more. Seriously we couldn’t stop eating one and wanting for more.

Kulfi is traditional Indian ice cream that is similar to ice cream but is actually denser and creamier. There are so many flavors in traditional kulfi like malai, mango, Kesar, Pista, and rose. The preparation of kulfi starts with slow cooking of milk until it starts thickening and reduced in quantity by almost 3/4thor half.

Ingredients Needed for Kesar Pista Kulfi

• Milk: Whole milk with full fat to get that richer and more dense flavors of kulfi.
• Milk cream: Milk cream adds more creaminess into the kulfi, however, f you want you can skip adding it.
• Sugar: As per your desired taste. Any kind of plain granulated sugar is fine for the recipe.
• Saffron: Few good quality saffron threads.
• Pistachios: Unsalted pistachios chopped or sliced.
• Cardamom: Optional

How to make Kesra Pista Kulfi?

Boil milk in a heavy bottom pan and cook until reduced to half.

Add milk cream and sugar along with chopped pistachios and saffron strands and cardamom. Cook for 5 minutes more and remove from heat. Cool it.

Transfer the cooled milk to kulfi mold or ice cream molds. Pop in ice cream sticks or kulfi sticks/barbeque bamboo skewers.

Freeze for up to 6-8 hours or preferably overnight. Serve chilled.

Pro Tips/FAQs

Why my kulfi is not creamy and dense?

There might be two reasons for the kulfi to not be creamy and dense. First is the milk is not cooked until it is reduced to half and the second reason is the fat in the milk is low. Make sure to cook the milk until it is reduced to half. Use full-fat whole milk to make the rich and creamy kulfis.

Why my kulfi has ice crystals?

Kulfi will get ice crystals if you did not cover the kulfi molds properly. Make sure to cover the molds to avoid making ice crystals.

My kulfi didn’t get the deep color?

It depends on the quality and quantity of saffron. You can add more or less saffron depending on your choice.

How long can we store this kulfi?

They can stay well in the freezer for up to a month. But I am sure they won’t last a week as they are super addictive. If you still have leftovers you can use them to make Kulfi Falooda.

Like Kesar Pista Kulfi,try these recipes…

• Besan Pista Barfi | Gluten Free Gram flour Pistachio Fudge
• Thandai Kulfi
• Kulfi Falooda
• Kesar Shrikhand | How to make Kesar Shrikhand

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Thandai Kulfi and Pudding Popsicles and the best ones’ Mango Banana Popsicles.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

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This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Kesar Pista Kulfi and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Best Regards,
Sapana Behl