Kesar Pista Kulfi – Saffron & Pistachio Kulfi

~ Huma
Facebooktwitterlinkedinrssyoutubeinstagram

Kesar Pista Kulfi / Saffron & Pistachio , is a  delicious  Indian  cold dessert for each season and to have it without any reason. The flavors of this kulfi are so amazing that it leaves a tantalizing effect on your taste buds.

Kesa Pista Kulfi

The flavors of kesar & elaichi  with the crumbly texture of coarsely pounded pista. One bite take you to heaven.

Kesar Pista Kufli
Thought to prepare this delicious dessert is a bit long procedure with cooling time. But worth each minute. I have tried to explain this recipe in detail along with step by step procedure for better understanding. Follow the recipe to the mark and you will not find any icicles but a soft but firm kufli.
Kesar Pista Kulfi

So lets enjoy this summer with the traditional dessert Kesar Pista Kulfi to beat off the scorching heat.

You will need:
Heavy bottom deep pan
14 nos Kulfi molds Or An aluminium vessel  + foil to cover it tightly
Or
Plastic container with air tight lid

Ingredients
I
1 liter Full Fat Milk
1/2 tsp saffron
1 -2 green cardamon powder (opt)

II
1/3 cup pistachios ( Coarsely Powdered with little tit bits of pistachios)

III
1 tin Condense Milk ( Use Nestle Condense Milk for good results)
Milk Power ( Fill to the full the emptied condense milk tin)
8 tbsp water  to dissolve milk powder

2 tbsp sugar ( Optional – Depending on how much sweet you need)

Kesar Pista Kulfi

Method:

  1. Pour milk in deep bottom pan & cook at medium heat.
  2. Add in crushed saffron & green cardamon powder (if you are using). Cook for 10 minutes stirring from time to time.
  3. Now add in pistachio powder.Cook for 5 minutes stirring continuously.
  4. Add in condensed milk.Scoop all the condense milk from the tin. At this stage make the flame to low.
  5. Now fill the emptied condense milk tin with milk powder
  6. Add water to form a paste
  7. Not to worry if there are some lumps remaining in the paste. These lumps will give a good texture at the end result.
  8. Add this milk powder  paste to the boiling milk
  9. Stir continuously.

Kesar Pista Kulfi

  1. Cook the milk mixture on low flame to the  above  picture consistency.  This will take  approx 25 -30 minutes to reach the desired consistency.(This will ensure no crystals)
  2. Pour into moulds Or plastic air tight container
  3.  or an aluminium vessel. Cover it properly with aluminium foil.
  4. Freeze overnight.
  5. And enjoy it next day.
Note: How to take out Kulfi from the Molds
  1. Wet your hand with water & rotate it on the frozen Kulfi molds or keep the frozen kulfi mold for a second under running water ( KEEP THE MOLD LID CLOSED)
  2. Now open the lid & insert a medium size fork in the center of  Kulfi Molds.
  3. Pull the fork towards your side.
  4. Kulfi will come out with the fork.

Serves 10

Kesar Pista Kulfi

Kesar Pista Kulfi / Saffron & Pistachio , is a  delicious  Indian  cold dessert for each season and to have it without any reason. The flavors of this kulfi are so amazing that it leaves a tantalizing effect on your taste buds.

5 hrPrep Time

1 hrCook Time

6 hrTotal Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • (I)
  • 1 liter Full Fat Milk
  • 1/2 tsp saffron
  • 1 -2 green cardamon powder (opt)
  • (II)
  • 1/3 cup pistachios ( Coarsely Powdered with little tit bits of pistachios)
  • (III)
  • 1 tin Condense Milk
  • Milk Power ( Fill to the full the emptied condense milk tin)
  • 8 tbsp water to dissolve milk powder
  • 2 tbsp sugar

Instructions

  1. Pour milk in deep bottom pan & cook at medium heat.
  2. Add in crushed saffron & green cardamon powder. Cook for 10 minutes stirring from time to time.
  3. Now add in pistachio powder.Cook for 5 minutes stirring continuously.
  4. Add in condensed milk.Scoop all the condense milk from the tin. At this stage make the flame to low.
  5. Now fill the emptied condense milk tin with milk powder
  6. Add water to form a paste
  7. Not to worry if there are some lumps remaining in the paste. These lumps will give a good texture at the end result.
  8. Add this milk powder paste to the boiling milk
  9. Stir continuously.
  10. Cook the milk mixture on low flame.This will take approx 25 -30 minutes to reach the desired consistency.(This will ensure no crystals)
  11. Pour into mould Or plastic air tight container or an aluminium vessel. Cover it properly with aluminium foil.
  12. Freeze overnight.
  13. And enjoy it next day.

Notes

Note: How to take out Kulfi from the Molds Wet your hand with water & rotate it on the frozen Kulfi molds or keep the frozen kulfi mold for a second under running water ( KEEP THE MOLD LID CLOSED) Now open the lid & insert a medium size fork in the center of  Kulfi Molds. Pull the fork towards your side. Kulfi will come out with the fork.  

7.8.1.2
76
https://www.ghezaeshiriin.com/2013/05/kesar-pista-kulfi/

Nutrition

Calories

535 cal

Fat

8 g

Carbs

92 g

Protein

15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

 

Kesar Pista Kulfi

 

22 thoughts on “Kesar Pista Kulfi – Saffron & Pistachio Kulfi”

  10. Hi Gheza e shiriin,

    We thought of escaping part of our cold weather by going away to Singapore but appreciate the cooler weather now :p

    Should have make and eat some Kesar Pista Kulfi while we were at Singapore. I reckon this is a nice, more flavorsome and less guilty version of ice cream.

    Zoe
    Reply
  19. Heyy.. Nice post.... Im definatly going to try it..

    Would you like to follow each other on both GFC and Bloglovin..


    beingbeautifulandpretty.com

    Love..
    xx
    Reply
  22. never made kulfi , its just the thought of standing waiting for the milk to reduce that puts me off. looks so good maybe I will give it atry insha allah
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *