Kesar Pista Kulfi

I love Ice creams and Kulfis are my complete favorite. Kesar Pista Kulfi are one of the first Kulfis that I tried and have been a big fan of the Kesar Pista Kulfi ever since. In fact, for a very long time, I refrained from trying any other flavor of Kulfi. Those days I couldn’t imagine in the wildest of my dreams that I would be trying so many different flavors of Kulfi and create my own too.

Saffron is not just an expensive spice but a very flavorful one too. We took a trip to Dubai and visited the famous spice souk. Oh my God! what an amazing place. The fragrance throughput that market amazes and kind of is soul satisfying. Its so pure that if you rub a little on your hand, that fragrance won’t leave your hand for hours. So, during our first trip to Dubai, I bought 500 gms of saffron. Yupp!  You read it right, half a Kg of Saffron. The thing is that when I travel to different places, I don’t mind spending money on stuff that’s authentic and pure. The quality of spices that you will find in Dubai/Middle East is something you might never find in other places. I have met a lot of people praising Saffron from Spain, and finding it better. But, I believe they haven’t had the privilege to try the Saffron from Middle East.

I would have actually bought a few more spices too, but considering the amount of shopping I had done, my luggage couldn’t have taken more. Coming back to the Kulfi. So, when I started making my own ice creams is when I thought of trying the Kulfi and the first one that came to my mind was Kesar Pista Kulfi.

As much as the flavors convince you that its difficult to make something so amazingly flavorful by yourself. Believe me and follow the recipe step by step and amaze yourself and your loved ones with the super delicious treat.

Print Recipe

Kesar Pista Kulfi

Indian Ice cream Kulfi, flavored with saffron and pistachio

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Rating: 5
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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

1 hour

Passive Time

8 hours

Servings

people MetricUS Imperial

Ingredients

• 6 cups Whole Milk
• 2 cups Heavy cream
• 1 cup Khoya grated
• 1.5 cups Sugar More or less according to your taste
• 3 tbsp Milk powder
• 1/2 tsp saffron
• 1/2 cup Pistachios crushed
• 1/2 tsp cardamom powder
• 1 tsp corn starch Mixed with 3 tbsp of water
• 1/2 tsp Icecream essence
• 1/2 tsp Kewra water Screwpine water
• 5 No. Silver leaves For garnishing, optional
• Few crushed pitachios+ saffron For garnishing, optional

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 1 hour Passive Time 8 hours Servings people MetricUS Imperial Ingredients 6 cups Whole Milk 2 cups Heavy cream 1 cup Khoya grated 1.5 cups Sugar More or less according to your taste 3 tbsp Milk powder 1/2 tsp saffron 1/2 cup Pistachios crushed 1/2 tsp cardamom powder 1 tsp corn starch Mixed with 3 tbsp of water 1/2 tsp Icecream essence 1/2 tsp Kewra water Screwpine water 5 No. Silver leaves For garnishing, optional Few crushed pitachios+ saffron For garnishing, optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Boil the milk till it reduces to 75%.

   
2. Add the heavy cream to it and let it boil for another 15 mins on low to medium heat. Stir constantly to make sure it doesn't stick to the bottom.

   
3. Add grated Khoya to the boiling milk.

   
4. Add cardamom powder and keep stirring for 5 minutes. Add sugar and stir for another 10 minutes.

   
5. Add ice cream essence and kewra water.

   
6. Add Saffron and cook for another 10 minutes.

   
7. Add Milk powder. Stir for 5 minutes. Mix the corn starch with cold water and add it to the boiling milk.

   
8. Add pistachios. At this point, check the sugar and if you need to add more, add now and stir well.

   
9. Let it cool down completely and add it to the molds. Freeze for 8-10 hours. Garnish with silver leaf and crushed nuts and Serve.