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.