Kesar Pista Kulfi (Saffron Pistachio Indian Ice Cream)
Description
Kulfi is a dense, creamy frozen dessert similar to ice cream but made without whipping. It’s typically made by slowly simmering milk until thickened, then flavored with saffron, cardamom, and nuts. In this version, raisins and nuts are used for texture and flavor, and it’s set in small glass cups.
Ingredients
Servings: 6–8 small mugs
| Ingredient | Quantity |
|---|---|
| Full-fat milk | 1 liter |
| Condensed milk | ½ cup |
| Sugar | ¼ cup (adjust to taste) |
| Cornflour or rice flour (optional, for thickening) | 1 tbsp |
| Saffron strands | 10–15 threads (soaked in 2 tbsp warm milk) |
| Cardamom powder | ½ tsp |
| Chopped nuts (pistachios, almonds, cashews) | ¼ cup |
| Raisins | 2 tbsp |
| Fresh cream (optional for extra richness) | ¼ cup |
Instructions
-
Boil the Milk:
In a heavy-bottomed pan, bring the milk to a boil. Reduce to low flame and simmer until it reduces by about one-third, stirring often to prevent burning. -
Add Flavorings:
Mix in condensed milk, sugar, saffron milk, and cardamom powder. Stir well until everything combines and thickens slightly (about 10–15 minutes). -
Add Nuts & Raisins:
Stir in the chopped nuts and raisins. -
Cool Down:
Allow the mixture to cool to room temperature. -
Pour & Freeze:
Pour into small glass cups or kulfi molds. Cover with foil and insert small sticks if desired. Freeze for 6–8 hours or overnight. -
Serve:
To serve, run warm water briefly over the outside of the cups and gently unmold — or serve directly in the glass.
Notes & Tips
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For a richer texture, replace part of the milk with evaporated milk or cream.
-
Stir the milk continuously while reducing to avoid burning.
-
Don’t rush the simmering — slow thickening gives kulfi its signature creaminess.
-
Add a few drops of rose water for fragrance if you like.
-
You can use condensed milk only and skip sugar for a creamier sweetness.
Nutritional Information (per serving)
(Approximate values for 1 glass serving)
| Nutrient | Amount |
|---|---|
| Calories | 250–300 kcal |
| Protein | 6 g |
| Fat | 14 g |
| Carbohydrates | 28 g |
| Sugar | 20 g |
| Calcium | 20% DV |
Health Benefits
-
Calcium & Protein: From milk, supports bone health.
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Antioxidants: Saffron and cardamom aid in digestion and improve mood.
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Energy Boosting: Natural sugars and healthy fats from nuts provide sustained energy.
Q & A
Q1: Can I make this recipe vegan?
Yes! Use full-fat coconut milk or almond milk, coconut cream, and condensed coconut milk.
Q2: How long does kulfi last in the freezer?
It stays good for up to 2–3 weeks when stored covered or in airtight molds.
Q3: My kulfi is icy, not creamy—why?
It wasn’t reduced enough before freezing, or water content was too high. Use full-fat milk and simmer longer.
Q4: Can I add other flavors?
Absolutely! Try mango puree, rose syrup, or chocolate for fun variations.
Q5: Do I need a churner?
No, kulfi sets perfectly without churning — that’s its charm!