Kesar Pista Kulfi is a rich and aromatic Indian ice cream made with saffron (kesar) and pistachios (pista), offering a creamy, luxurious treat that’s perfect for any occasion. Unlike regular ice cream, kulfi has a denser, creamier texture, making each bite indulgent and satisfying. This dessert brings together the subtle sweetness of saffron and the nutty richness of pistachios, creating a symphony of flavors that’s both refreshing and decadent.
The base of Kesar Pista Kulfi is made by simmering full-fat milk until it thickens, creating a luscious, creamy consistency. The magic of this kulfi lies in its flavorings: saffron threads, which are gently soaked in warm milk to release their vibrant color and fragrant aroma, and crushed pistachios, which are folded into the mixture for a crunchy bite. The combination of saffron’s floral notes and pistachio’s nutty richness offers a perfect balance of flavors.
The custard-like mixture is then sweetened with sugar and left to cool before being poured into molds for freezing. As it freezes, the kulfi develops a velvety smooth texture that’s firmer than traditional ice cream, making it easy to cut into slices or scoop into cones.
For an extra touch of elegance, you can garnish the kulfi with additional crushed pistachios or slivers of almonds. A few strands of saffron on top not only enhance the visual appeal but also intensify the aromatic experience.
Kesar Pista Kulfi is traditionally served as a dessert during festive occasions like Diwali, Eid, or family gatherings, but it can be enjoyed any time of the year, especially during hot weather. Its creamy texture and the unique combination of saffron and pistachios make it a standout treat that everyone will love.
In summary, Kesar Pista Kulfi is a delightful, fragrant dessert that brings the best of traditional Indian flavors into a frozen form. With its rich, creamy texture and the delicate taste of saffron and pistachio, it’s a treat that offers both indulgence and a touch of elegance with every bite.
Ingredients
- 2 litres milk full fat
- 1 cup sugar
- 1/4 cup khoya (mawa) grated
- 1/4 cup pistachios chopped
- 1/4 cup chopped almonds
- 1/4 tsp saffron strands kesar
- 1/4 tsp cardamom powder elaichi
Instructions
- Heat a thick bottomed pan and pour the milk into it.
- Bring the milk to a boil and stir occasionally to prevent it from sticking to the bottom of the pan.
- Add the sugar and continue to boil the milk on low to medium heat until it reduces to half.
- Add the grated khoya, chopped pistachios, chopped almonds, saffron strands, and cardamom powder to the reduced milk.
- Mix well and cook for another 5 minutes on low heat.
- Remove the pan from the heat and let the mixture cool.
- Once cooled, pour the kulfi mixture into kulfi molds or any airtight container.
- Place the molds/containers in the freezer and let it set for at least 6 hours or overnight.
- Remove the kulfi from the molds/containers and serve it chilled.
Overnight freezer is long but worth it. Kulfi should set properly—otherwise it melts weirdly when you serve.
Totally agree—if it hasn’t set properly, mine turns into like a melty mess instead of kulfi. Overnight really helps.
Waaay too much effort for kulfi, honestly. Boiling milk forever is annoying, and i forgot to cool properly once… still tasted kinda weird. 5 stars?? no lol.
Made this last night—so rich and creamy! The saffron really shows up. I used slightly crushed pistachios and it was perfect.
I made this once but I think I didn’t reduce enough… mine tasted more like sweet milk 😅 What heat level did you keep for the reduction to half?
Yes!! That’s exactly how it should taste—rich, creamy, and the kesar really comes through. Love the pistachios touch too.
Sounds good, but I’m lazy—can I just mix everything and freeze? lol
Kesar kulfi not have chocolate? Sad. Maybe I add chocolate next time.
Not gonna lie, “khoya 1/4 cup” seems too little for all that milk. Also saffron 1/4 tsp might be weak? Maybe I’m doing something wrong.
Can’t believe it’s only 5 minutes after adding everything. I worry the flavors won’t blend fully, but maybe the freezer does the magic.
Kesar + pista + cardamom = heaven. I love that you only cook 5 mins after adding the dry stuff; keeps that nutty flavor.
Pretty good, but mine froze a little too hard. Next time I’ll watch the reduction and maybe keep it slightly less thick before freezing.
Kesar + pista kulfi sounds legit, but freezer times vary—6 hours is probably not enough for thicker molds. I’d say overnight minimum.
Made it yesterday—mine took longer to reduce to half though. Still turned out creamy. Next time I’ll keep stirring more so it doesn’t catch at the bottom.
I never made kulfi before, but this recipe is easy to follow. Can’t wait to see how mine turns out! 😍
This seems kinda easy, but do you really need khoya? Can’t you just use milk and sugar? 🤔
I’m sure you’ll nail it! Kulfi is amazing, especially when made with love. Enjoy! 😊
Yummmm!! I love kulfi and this recipe was so easy! My kids enjoyed it too. Will make again.
This kulfi is absolutely delicious! I loved the saffron flavor. Will make it again!
Just okay. I mean, kulfi is fine, but who needs another frozen dessert when ice cream exists? 😒
I get what you mean, but kulfi has its own charm! It’s creamier and has those lovely flavors. Ice cream is good, but kulfi is like a step up! 🙌
Do I really need that much milk? Seems like a lot.
I used almonds but forgot to chop pistachios properly… ended up chunky lol. But flavor was good. Pretty forgiving recipe.
Too complicated for me. I just want something quick. Maybe I’ll just buy kulfi next time.
Seems good but i think boiling till half reduction will take more time than expected. Still gonna try though!
Totally agree—half reduction can be slow depending on your pan and heat. I usually give it closer to 40–60 min. Good luck!
I’ve done this—if you keep it at medium-low and stir more, it reduces pretty steadily. Also thick bottom helps a lot.
Mine got a little grainy when it reduced—maybe I boiled too aggressively? Still tasted good, just not the smooth kulfi texture I was hoping for.
Saffron + cardamom is a winning combo. Next time I’ll grind the saffron a bit more so the color comes out stronger.
I don’t get why people put saffron in everything! It’s just milk ice cream, come on.
Full fat milk 2 litres is a lot… but okay, more kulfi for me. I might add a splash of rose water, idk. Good recipe overall.
Yum 😍
6 hours in the freezer is not enough for me 😅 Overnight definitely gives a better texture. Still, the flavors here look spot on.
Totally agree! I tried 6 hours once and it was more like soft ice cream 😅 Overnight definitely sets better.
Not sure about using both khoya and lots of milk—seemed like it would be too heavy. But actually it tastes great. Texture is thick!
I had the same worry about it being too heavy, but honestly the thick texture is the point with kulfi. Glad it worked for you!
Thick kulfi is the best 😋 I usually reduce the milk longer though, so mine ends up even richer. Your way sounds solid.
6 hours is not enough, it needs overnight. The texture was icy after 6 hours for me.
Isn’t khoya just another name for milk? Why do I need it?
I used almond milk instead and it was still good. Just saying!
I made something similar but didn’t add khoya. This recipe feels more legit with the mawa—good balance. Also, saffron strands are a must!
Kesar Pista kulfi is my weakness, and this was pretty close to what I get outside. Next time I’ll add a pinch of rose water for extra vibe.
I tried, but I messed up step 3 and boiled on high—milk split a bit. 😭 But with low heat it should work.
I followed it exactly but it didn’t set in my freezer—more like a soft ice cream. Maybe my molds were too shallow or my freezer temp is not low enough? Still yummy though.
Happened to me too 😅 If it’s “soft ice cream” instead of set, your base is usually not cold enough when it goes into the freezer, or it needs more than 6 hours. I now cool the mix completely at room temp, then chill it in the fridge 2–3 hours before filling molds.
Your molds being shallow definitely can affect it. More surface area = faster freezing but sometimes it stays mushy in the middle. Try deeper molds or use a lid + thicker containers, and make sure they’re really getting down to a solid temp.
Absolutely delicious! It reminds me of my childhood. This recipe is a keeper!
I made it but used half the sugar. Came out okay. Not too sweet, just the way I like it.
This kulfi is delicious! So creamy and the pistachios add a nice crunch. Definitely a 5-star recipe!
The quantity of milk is huge (2 litres) but that’s fine—just expect a lot of kulfi. Flavor was great, but my mixture took longer than 5 minutes to thicken.
Yeah 2 litres feels like a lot, but for kulfi that’s normal—makes a big batch. Also thickening can take longer depending on your pan and stove. I’d keep going until it lightly coats the spoon.
Why so much milk? Can’t we use less? I’m skeptical about this recipe.
I think the milk is fine! It makes the kulfi creamy and rich. Skipping on it might ruin the texture.
But why so much? Seems a bit excessive, don’t you think? I feel like less milk could still work.
Not sure about using only 1 cup sugar for 2 litres milk. For me it was less sweet, almost like dessert-but-not-sweet. I might increase sugar next time.
I agree! With 2 litres milk, 1 cup sugar felt a bit shy for me too. I usually go closer to 1.25–1.5 cups, especially if the pistachios/almonds aren’t sweet.
Tried this today—super rich and fragrant. The kesar + cardamom combo is on point. Mine took closer to 7 hours to set, but it was worth it.
Gonna try it with less milk and see what happens. Wish me luck!
Good luck! I believe in you! Less milk might make it creamier. Let us know how it turns out!
Kulfi? Isn’t it just ice cream? Whatever, tastes good.
Kulfi is way more creamy than regular ice cream! You gotta try it before judging! ❤️
Ice cream is ice cream tho, how would you know it’s different? This looks too complicated for me.
I tried this recipe and my family went crazy for it! Thank you!
So glad to hear it! Kulfi is the best treat for summer! 🍦
Absolutely delicious! This kulfi reminds me of my childhood. Thank you!
I think I messed up step 3… I kept it boiling on medium for too long. Ended up caramel-ish and darker. Still edible tho 😅
Kulfi? I thought it was supposed to be ice cream! Whatever it is, it tastes good! 😁
Kulfi is kinda like ice cream but way better! The flavors are so rich, especially with pistachios and saffron. You gotta love it! 🥰
Not gonna lie, mine stuck to the bottom a little even though I stirred. Thick pan matters—mine is thin. Flavor was still okay.
Ugh same 😩 I had that “stuck to the bottom” moment too. Thick pan really is everything for milk reductions. Next time try scraping the bottom more often or use a heavy nonstick/heat diffuser.
Thanks for being honest! Thick-bottomed cookware matters a lot with milk—if it’s thin, it’ll scorch even if you stir. Still, glad the flavor came out okay.
Saffron + pistachios combo is elite. Only thing is 1/4 tsp cardamom felt strong, so I’d use a pinch next time.
Cardamom is so strong! I do 1/8 tsp for mine and it still smells amazing. Great call on the pinch.
Agree 100%—kesar-pista is the best pairing. I also feel cardamom can overpower, so a pinch makes sense.
This looks so rich and authentic! I love how the saffron + cardamom combo comes through in kulfi. Can’t wait to try it with roasted pistachios.
I tried this but it turned out too sweet for my taste. I think less sugar would work better.
I followed the recipe but my kulfi came out a little icy, not as dense as I expected. Maybe my freezer temp is too high?
Made this last night—so creamy and rich! The saffron really comes through. I used crushed pistachios and it tasted very “festival” style.
Not gonna lie, “stir occasionally” is risky for thick milk. If I’m not constantly watching, it sticks. Maybe lower heat?
Kulfis are the best! 😍
Yum! My whole family loved it. Thank you for sharing! 😊
So glad to hear that! It’s one of my favorites too! 😍
Too sweet for my taste. Next time, I’ll cut down the sugar.
I like that it’s simple and doesn’t overcomplicate anything. However, 1 cup sugar felt a bit much for my taste, so next time I’ll reduce it slightly.
The instructions are clear, but 2 litres feels like a lot—won’t it take forever to reduce to half? Might be fine though.
Yeah 2 litres is a lot, but reducing it to half usually isn’t “forever” if you keep it on the right heat and stir. I’ve done similar—about 45-70 mins depending on your pan.
Way too sweet for my taste. I think 1 cup of sugar is too much!
Tasted great but I think I put too much khoya! Is it supposed to be this thick? 🤔
My mom made this when we were little but I can’t remember all the steps!
Easy. But you gotta stir, otherwise milk will burn—learned the hard way.
Wow, made this for my kid’s birthday and they loved it! Easy and tasty!
Made this today—so creamy and the kesar smell is unreal. I reduced the milk a bit longer and it turned out perfect.
I followed steps but mine became icy instead of creamy. Maybe I didn’t reduce the milk enough to half. Still tasty though.
Oh no—icy kulfi usually means it didn’t reduce enough or the mixture got too cold before setting. Did you keep stirring while reducing? Once it hits half, it should coat the back of a spoon.
Pretty solid recipe. Mine took closer to 7–8 hours to set fully in the freezer, but once it did, the kulfi was smooth and not icy. Next time I’ll chop the nuts a little finer.
I tried this recipe but my kulfi didn’t set properly. What am I doing wrong? It just turned into icy milk blobs. Help!
It sounds like you might not have boiled the milk long enough. The milk needs to reduce quite a bit for the kulfi to set properly. Try cooking it longer next time!
Did you use full-fat milk? Low-fat won’t work! And make sure you freeze it long enough, at least overnight!
Tried this recipe, but my kulfi didn’t set properly. What did I do wrong? 😟
Maybe you didn’t freeze it long enough? Mine took like 8 hours to set. Don’t lose hope! 🙌
6 hours is probably enough? I don’t have time all night. If I freeze only 3-4 hours, will it still set like kulfi or become icy?
I think yes—3–4 hours might work if your freezer is very cold, but it may be more “soft” and slightly icier than a proper kulfi. Kulfi needs that longer freeze to get dense.
6 hours is the safe bet. If you only freeze 3-4, it might not fully set and could turn grainy/icy around the edges. Try leaving it at least overnight if you want that thick texture.
Tastes fabulous! I even used coconut milk and it turned out great!
Wow, coconut milk sounds like a fun twist! I’ll have to try that next time.
I’ve never made kulfi before but this seemed easy. I might add more pistachios next time. Love the crunch!
Not sure about 1 cup sugar for 2 litres milk—felt a bit less sweet for me. Would increase sugar or add condensed milk next time.
It was okay. Adding more nuts next time!
Bad instructions, should be clearer.
This sounds so rich and authentic! Kesar pista kulfi is my weakness—love that it uses both khoya and saffron.
I think khoya is doing the heavy lifting here. If someone skips it, it won’t taste the same. Also, saffron strands are expensive, don’t overdo or you’ll waste it.
Totally agree—khoya gives that deep, rich flavor. Skipping it would make it taste more like plain frozen milk 😅
I’m skeptical about only cooking it 5 more minutes after adding khoya. Doesn’t khoya need longer to fully blend? But maybe it works if you keep it low heat.
I get your skepticism. Khoya can be a bit stubborn, but if it’s grated and you’re already at reduced/low heat, 5 minutes might be enough to melt and evenly mix. Still, low and steady is key.
Made it today. The saffron smell is AMAZING and the pistachios actually taste fresh. Mine set perfectly after leaving it overnight.
Wow that’s great to hear! I love when the pistachios actually taste fresh—makes such a difference. Thanks for sharing, I’m excited to try the overnight set.
Super easy for a “fancy” dessert. The instructions are clear—just be patient with the reduction.
Good straightforward method. I was worried about curdling with saffron, but it stayed smooth. Next time I’ll chop the nuts a bit finer.
Totally agree—this method is so simple. I also worried about saffron curdling, but mine stayed smooth too. Chopping nuts finer definitely helps the texture.
The cardamom quantity seems a bit low? I could hardly taste it. Would increase it next time, but flavor overall was nice.
Not sure about the khoya amount—mine didn’t fully blend, like small bits stayed. Still tasted nice though.
Honestly, 6 hours is too short. Mine was still soft after that, so I left it overnight and then it finally set properly.
I’m not sure about the khoya part—when I added it, the mixture got a little lumpy. Maybe I should’ve grated it finer or cooked longer.
I tried something similar but my mixture never thickened enough. Is 1 cup sugar for 2L milk okay, or should I reduce it? Also, do you stir the whole time?
I don’t have khoya so I’ll try milk powder maybe? Please don’t roast me 😂 But I like the idea of thickening first.
This recipe is not authentic. Real kulfi doesn’t use sugar like that! 😡
I think sugar is OK in this recipe! It adds sweetness. 😋
But you can make kulfi without sugar! I don’t get why this recipe is different. 😕
Looks fancy, but freezer kulfi is just ice i think 😅
Made this today—absolutely loved the kesar flavor. I used slightly more pistachios and it turned out super rich and creamy.
The saffron measurement feels small—1/4 tsp strands. Shouldn’t it be more? I used less once and the color was meh.
Dunno yaar, 2 litres milk seems like too much—won’t it become dry? I guess if it reduces properly it’s okay.
Good recipe, but my milk took longer to reduce to half. I think it depends on the pan thickness and flame. Still turned out tasty though.
This kulfi was to die for! Creamy and delicious, just like the ones from the street vendors. Definitely making this again!
I’m glad you loved it! Kulfi is such a treat, especially in summer! How did you get it so creamy?
I tried this recipe, but mine didn’t taste as good. Maybe I didn’t use enough sweetener? 🤔
This sounds dangerously good. Kesar + pista is my weakness 😄 The step of boiling until it reduces to half is key, I’ll try it exactly.
Wow looks amazing 😋
Thank you! The kesar-pista combo is seriously next level 😋
Looks legit!! I always forget to reduce the milk enough though—does it still turn out if it’s less than half?
Easy and fun to make! I made a mess but who cares, it was worth it! 😂
Honestly the quantities confuse me. 1 cup sugar for 2 litres milk—will it be sweet enough? I like it sweeter so I might do 1.25 cups.
This tastes so rich and creamy! The saffron aroma is on point, and the pistachios/almonds give it a great texture. I reduced the milk a bit longer than half and it turned out even better.
Mine turned a bit icy last time. Any tip—should we add more khoya or sugar to prevent ice? Otherwise this looks great!
5 stars, period.
My kulfi always gets grainy—any tips? Does the khoya prevent that or is it all about boiling reduction time?
Not sure about 1 cup sugar for 2 litres milk… feels a bit sweet? Also, 5 minutes after adding khoya seems too short but maybe it works if the milk is already thick.
I’ve made kulfi with 1 cup sugar for ~2L milk and it’s usually just right—kulfi doesn’t taste as sweet as ice cream once it’s frozen. If you like less sweet, try 3/4 cup next time.
Very authentic tasting. 6 hours was enough for me (i used shallow molds). Will repeat for sure!
Simple instructions, no complicated steps. I like that it says thick-bottomed pan to prevent sticking—finally something realistic.
I made something similar but without khoya. Adding khoya here should give that extra creamy texture. Waiting for the saffron step 😍
Kesar Pista Kulfi? Nice! But 1/4 cup khoya seems low for 2 litres—won’t it stay a bit icy? Might need more mawa for thickness.
Good question! With 2 litres milk, 1/4 cup mawa might not be enough if your milk doesn’t reduce a lot. I usually go more like 1/2 cup or add a bit longer reduction for thicker kulfi.
So good!!! 😋 I used condensed milk instead of sugar and it was super sweet! Can’t stop eating it.
But isn’t it too sweet with all that condensed milk? I think regular sugar is better. 🤔
That sounds delicious! I love the idea of using condensed milk. I’ll have to try it that way next time. 😍
I’ve made kulfi before, but 5 minutes after adding khoya and nuts feels a bit short? Still, I like the simple list and the saffron amount seems on point.
This sounds so authentic—kesar + pista is my weakness. I like that you reduce the milk properly; that step usually makes or breaks kulfi.
Pretty easy, and the milk reduction tip really helps. Mine took a bit longer than “half,” but still set nicely after overnight freezing.
This sounds super rich and creamy—kesar pista kulfi is my weakness 😍 I’ll try it exactly with the 5-hour/overnight freeze.
Bro 1 cup sugar for 2 litres milk seems too sweet? I’d cut it by half unless you like dessert-level sweetness.