Here’s a luxurious and fragrant Kesar Pista Kulfi recipe — creamy kulfi infused with saffron strands and loaded with crunchy pistachios. It’s rich, elegant, and perfect for special occasions or summer treats.
🌼 Kesar Pista Kulfi (Saffron Pistachio Kulfi)
📝 Ingredients:
- 1 liter full-fat milk
- ½ cup sugar (adjust to taste)
- 10–12 saffron strands (kesar)
- ¼ cup chopped pistachios
- 4–5 cardamom pods (crushed or ½ tsp powder)
- 2 tbsp malai or fresh cream (optional for richness)
- 1 tsp cornflour (optional – helps thicken faster)
🔥 Instructions:
- Soak Saffron:
- Soak saffron strands in 2 tbsp warm milk and set aside to release color and flavor.
- Boil and Reduce Milk:
- In a heavy-bottomed pan, boil 1 liter milk.
- Reduce heat and simmer, stirring continuously, until it reduces to about half (takes 40–45 minutes).
- Thicken with Optional Cornflour (Quick Trick):
- Mix 1 tsp cornflour in 2 tbsp cold milk and add to the simmering milk.
- This will help thicken it faster and make it creamier (optional but helpful).
- Add Flavor & Nuts:
- Add sugar, cardamom, saffron milk, chopped pistachios, and cream (if using).
- Simmer for another 5–7 minutes until thick and aromatic.
- Cool and Freeze:
- Let the kulfi base cool completely.
- Pour into kulfi molds, paper cups, or matka (earthen pots).
- Freeze for at least 6–8 hours or overnight.
- Serve:
- Dip mold in warm water for a few seconds and gently remove.
- Garnish with a few more chopped pistachios and saffron strands if you like.
💡 Pro Tips:
- Use unsalted pistachios for best flavor.
- You can also add a bit of rose water or kewra water (½ tsp) for added aroma.
- If you’re short on time, replace reduced milk with condensed milk + cream for a quicker version.
Would you like the quick condensed milk version of this kulfi too?
