Kesar Pista Kulfi is saffron and pistachio flavored rich and creamy Indian-style ice cream that you would want to try again and again. This kulfi is super addictive and tastes melt in the mouth delicious.

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
Ingredients Needed for Kesar Pista Kulfi
How to make Kesra Pista Kulfi?
Pro Tips/FAQs
Like Kesar Pista Kulfi,try these recipes…
Recipe Card

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…

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.

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Recipe Card

Kesar Pista Kulfi

Sapana Behl

Kesar and Pista flavored rich and creamy Indian style ice cream that you woukldwant to try again and agian. This kulfi is super addictive and tastes melt in mouth delicious.

5 from 2 votes

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Prep Time 10

Cook Time 15

Freezing Time 8

Total Time 8 25

Course Frozen

Cuisine Indian

Servings People

Calories 94 kcal

Equipment

Saucepan
Ice cream molds/Kulfi molds

Ingredients

3 cups whole full fat milk
1/4 cup sugar
1/2 cup milk cream
2 tablespoon pistachios chopped
1/2 teaspoon saffron strands
1/2 teaspoon green cardamom crushed

Instructions

Boil milk in a heavy bottom pan and cook untill 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 in kulfi mold or ice cream molds.
Pop in ice cream sticks or kulfi sticks/barbeque bamboo skewers.
Freeze for uptp 6-8 hours or preferably overnight.
Serve chilled .