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.