Kesar Pista Kulfi (saffron pistachio ice cream) is a very popular flavor when you visit an Indian restaurant . You can call kulfi, the traditional ice cream recipe of the Indian subcontinent. It has simple ingredients and a rich texture. This easy recipe has been greatly relished in hot summer for generations. The throat goes parched due to high temperatures across India. Hence, it is also a great way to serve milk to picky kids. After all, we never say no to ice cream. Of course, you need to keep a check on sugar as adults, so it is a treat for special occasions. Kesar pista kulfi recipe is enriched with a beautiful aroma of kesar and richness of pistachios.
If you cannot have nuts, you may make it with rose water, elaichi or cardamom powder too. Usually we use full fat milk or heavy cream to make Indian desserts. Learn this easy recipe and beat the heat without any commercial additives or stabilizers in your ice cream. Indian desserts are delightful!
Summer holidays
Traditionally in India, Kulfiwalas roam in the streets and by-lanes with a pot on their head.Hence, it is called matka kulfi, matka meaning earthen pot. I have seen so many. Cover their ice cream with bright red cloth. Ice and salt baths around the pot. There was no Magnum or cones then. Life was simple and not so branded. Though brands bring you options like ice cream maker, you love your simple pleasures of no churn ice cream recipe too. Childhood memories are full of nostalgia.
When we were children, we waited for kulfi to get a respite from scorching heat. Just after lunch at around tea time, kulfi wala and pani puri wala made life beautiful. It was our little treat for being a good child the whole day from our ever vigilant mothers.
Equipment
- saucepan
- large bowl
- hand blender
Ingredients
- full cream milk
- sweetened condensed milk optional
- sugar or as per taste
- pistachios powdered
- Strands of saffron soaked in 2 teaspoon milk
Kesar Pista Kulfi recipe | kesar pista ice cream recipe
Equipment
- saucepan
- hand blender
- bowl
Ingredients
- 1 liter full fat milk
- ½ cup condensed milk optional
- ¼ cup sugar or as per taste
- 2 tablespoon pistachios powdered
- 10-12 strands saffron / kesar soaked in 2 teaspoon milk
Instructions
- Boil 1 liter full fat milk and reduce it till ½ on a low flame.
- Add this saffron strands - milk mixture along with pistachios to the pan. Cook until reduced to ⅓ of original quantity.
- Once the milk is reduced, add the condensed milk and sugar.
- Cook for 10 more minutes on a low flame. Turn off the heat and let it cool.
- Optionally,use a hand blender to mix the kulfi mix into a fine smooth mix.
- Refrigerate in the desired moulds for 4-6 hours. Serve once it is set.
Related links
Instructions
- Boil 1 liter full fat milk and reduce it till ½ on a low flame.
2. Slice the pistachios into thin slices. Keep it aside.
3. Add few strands of saffron to 1 tablespoon milk. Keep it aside.
4. Now, Add the saffron mix and pistachio to the pan. Let it cook for 10 mins.
5. Once the milk is reduced, add the condensed milk and sugar. Cook until mixture is reduced to ⅓rd.
6. Blend with a hand blender to make a smooth mix.
7. Refrigerate in kulfi molds for 4-6 hours. Serve once ice cream mixture is set.
Variations & Substitutions
- Saffron, peach, mango, pistachio, cardamom (elaichi), rose, double cream (malai), paan made Indian ice cream flavors, the best. Simple to make, yet extremely delicious ice cream. Absolute must for any wedding or birthday party, be it summer or winter. Chocolate ice cream and coffee ice cream came much later.
- Passion fruit, berry based, kiwi and avocado are new flavors these days. We also serve it with rice vermicelli or falooda and sugar syrup mixed with nuts, basil seeds. Gadbad, a similar version in South India.
- There is no grown up who wouldn't relish a kulfi on a hot summer day. After all we all become kids again when we see this traditional Indian dessert. It brings out the memories of our playful childhood now lost to the race of livelihood.
- If you do not have kulfi mold, you can use popsicle molds for making homemade ice creams. You can also store it in a freezer-safe container and serve it as ice cream scoops with or without falooda.
FAQ
full cream milk and sugar are boiled and left to simmer until it reduces to ⅓rd .Some natural flavor may be added like saffron, rose, pistachio nuts, almonds optionally. This is later frozen to make a delightful kulfi. Unlike the west, egg based custard is not the base here.
Yes, it is anti-bacterial and helps fight inflammation.It is also rich in anti-oxidants.
It actually dates back to 16th century Hindu rulers. Also very popular in Mughal era. The origin of word Kulfi is from Persian language meaning covered cup. You will always find a Mewar kulfi wala serving kulfi in a hand cart in many cities.It is not whipped like its western counterpart, ice cream. Hence, it is denser and takes longer to melt.
Leave a Reply