Kesar Pista Kulfi Recipe: Kesar Pista Kulfi is one of the most famous varieties of kulfi in India. When summer starts, many Indian families and sweet shops begin making different kinds of kulfi, and Kesar Pista Kulfi is always one of the favorites. Here is my recipe for this much-loved Indian frozen dessert.
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Kesar Pista Kulfi
Course: Ice Cream, Dessert, SweetCuisine: Indian12
servings5
minutes25
minutes210
kcal8
hours8
hours30
minutesThis Indian special Kesar Pista Kulfi is best in summer time. Can have as dessert.
Ingredients
Milk (เคฆเฅเคง) – 3 litres
Cream (เคฎเคฒเคพเค) – 4 tbsp.
Saffron (เคเฅเคธเคฐ) – Few strands
Cardamom (เคเฅเคเฅ เคเคฒเคพเคฏเคเฅ) – 4-5 pods
Pistachio (เคชเคฟเคธเฅเคคเคพ) – 1 1/2 tbsp.
Almonds (เคฌเคพเคฆเคพเคฎ) – 1 1/2 tbsp.
Pistachio Essence – 1 tsp. (optional)
Green food colour – 1/2 tsp.
Sugar (เคเฅเคจเฅ) – 1/2 cup
Directions
- Make a powder of cardamom (เคเฅเคเฅ เคเคฒเคพเคฏเคเฅ). Finely chop pistachio (เคชเคฟเคธเฅเคคเคพ) and almonds (เคฌเคพเคฆเคพเคฎ). Keep aside.
- In a heavy base pan take milk (เคฆเฅเคง) and bring it to boil on high heat. Once milk (เคฆเฅเคง) boiled, simmer the heat and cook it until become half. Continue string to avoid stuck to bottom and burn.
- When milk (เคฆเฅเคง) reduce to half add sugar (เคเฅเคจเฅ) and stir continuously until sugar (เคเฅเคจเฅ) dissolved completely.
- Now add cream (เคฎเคฒเคพเค), Pistachio essence, Green food colour, cardamom (เคเฅเคเฅ เคเคฒเคพเคฏเคเฅ) powder, saffron (เคเฅเคธเคฐ) strands, chopped pistachio (เคชเคฟเคธเฅเคคเคพ) and chopped almonds (เคฌเคพเคฆเคพเคฎ). Mix well and cook for a minute.
- Remove from the heat and let the mixture cool completely.
- Once, mixture cool down, pour it into kulfi moulds – don’t fill completely, 3/4 fill is enough.
- Cover moulds with cling wrap and insert ice-cream stick in each mould. Refrigerate it for over a night or 15+ hours until completely frozen.
- Before serving frozen Kesar Pista Kulfi run the moulds under water to release easily from moulds.
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