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Kesar Pista Kulfi

5 from 1 vote
Total: 30 minutes
Serves 12 KULFIS

Here is another hard-to-resist, refreshing Indian dessert that will delight your taste buds on a hot summer day. This homemade Kesar Pista Kulfi is a rich, luscious, and superbly blissful dessert that deserves every bit of appreciation.

It is a perfect make-ahead recipe with the most effortless preparation and, ideally, the most tempting frozen dessert to surprise your guests with. 

Kesar Pista Kulfi on a plate with khullad in background

When the summer sun peaks, nothing quite hits the spot like a refreshing, frozen treat. Enter the world of decadent Indian desserts with this sumptuous homemade Kesar Pista Kulfi.

This is not just any kulfi; it’s an experience – a sensational blend of creamy richness and exotic flavors that will tantalize your taste buds. A traditional Indian summer treat, this kulfi is saturated with the subtly sweet flavors of kesar and pista and is the perfect finish to any meal.

Satiate your sweet tooth this summer with this lusciously divine dessert!

What is Kesar Pista Kulfi

Kulfi’ is the traditional name for an Indian frozen dessert, very similar to ice cream. One can find these delicious frozen treats being sold in a ‘matki’ (earthen pot) on street carts during the hot summer season.

Kesar’ is the Hindi name for saffron, and ‘pista’ in Hindi means pistachios. Hence, this dessert, Kesar Pista Kulfi, derives its name from the combo flavors of Saffron and Pistachios in this recipe.

This super delicious dessert is made by reducing the milk by continuously heating it on low flame and then adding saffron, dry fruits, and slivered pistachios to form a super indulgent treat.

It is devoured straight from the matki/ fridge as is or in combination with falooda (thin vermicelli noodles) with a generous drizzle of rose syrup on top for the most flavorsome and enjoyable treat.

A favorite of every age group, this Kesar Pista Kulfi is a great way to put your meals to an ecstatic end.

Kulfi in a plate specked with nuts and rose petals

Reasons You’ll ♡ Kesar Pista Kulfi

Kesar Pista Kulfi is an irresistibly exciting dessert with the delectable Kesar and Pista punching every bite. You will love this dessert as —

  • Prepared with a handful of ingredients
  • Rich, creamy, and packed with flavors
  • An egg-free recipe with a luscious texture
  • A crowd-pleasing dessert, fit for celebrations and special occasions
  • Perfectly sweet and purely indulgent
  • Kids-friendly and super fun to make!

The best part is that this irresistibly delicious homemade Kesar Pista Kulfi is preservative-free and devoid of artificial flavors, which makes it way better than the store-bought ones. 

Kesar Pista Kulfi Ingredient list

Kesar Pista Kulfi Ingredient List

Milk — Milk + half n half is the base ingredient for our Kesar Pista Kulfi recipe. The full-fat milk is best to prepare the creamiest and most delicious kulfi.

Milk Powder — It adds more creaminess and richness to our yummy Kesar Pista Kulfi.

Cornstarch — Cornstarch slurry is added to the kulfi mixture for extra thickness and lusciousness. It also helps the kulfi to hold its shape and structure.

Nuts — Slivered, unsalted pistachios deliver the crunch and extra fun to the recipe.

Elaichi Powder — Our delicious Kesar Pista Kulfi gets a mesmerizing flavor with the addition of elaichi powder.

Essence — Pistachio essence lends the recipe a lovely hint of pista flavor.

Condensed Milk — It enhances the deliciousness of this recipe, besides adding richness to the texture. It’s the sweetener in the recipe as no sugar is used for the preparation.

Kesar/ Saffron strands — Kesar is the star ingredient that lends a rich flavor and an enticing hint of yellow color to our Kesar Pista kulfi.

Unmolded Pistachio popsicle on a plate

Recipe Tips and Variations

For the ultimate richness in the texture — Kulfis or ice creams are their creamiest best when prepared with full-fat cream. This recipe also uses full-fat milk for the rich texture and deliciousness that it is known for.

Using half and half — More milk fat added to the Kulfi creates a creamier and more luscious dessert. Use half and half and whipping cream for the ultimate creaminess and deliciousness.

Use good quality saffron — As most of the flavor and the beautiful yellow color of the pista kulfi depends on the quality of saffron used, always use good quality saffron for this recipe.

Replacing cornstarch — Cornstarch helps the kulfi mixture to get richer, thicker, and creamier. In case you want to replace the cornstarch, add mawa powder or fine bread crumbs, and you will get similar results. In addition to this, the thick kulfi mixture also reduces the formation of ice crystals in the recipe.

Using yellow color — If you are not using saffron for any reason, add a few drops of yellow food color to enhance the looks of the kulfi. However, the kulfi will lack the flavor of saffron in that case.

Keep patienceKulfi needs time to set like any other ice cream. You need to allow it a few hours in the freezer before it is fully set to be devoured. Avoid opening the freezer door while the kulfi is under freezing, as the temperature changes will not let the kulfi set correctly.

Make ahead recipe — This delicious homemade Kesar Pista Kulfi recipe needs some 6 to 8 hours to freeze completely. Therefore, you can make these joyful popsicles a couple of days in advance and serve them at the party to delight your family and friends.

Kesar Pista Kulfi in the pan

Easy unmolding — Once the Kulfi has adequately set, remove them from the freezer and run them under lukewarm water. This helps the kulfi to loosen up and leave the molds quickly. However, keep the molds slightly inclined while running them under warm water, so the water doesn’t get inside. Now, wiggle the molds slightly and pull the popsicle sticks out. Remember not to forcefully pull the kulfi out during unmolding, as this may break the kulfi and spoil the fun.

Best place to keep your kulfi — To set your kulfis to their perfect best, pour the kulfi mixture into the molds and place them in the farthest and coldest part of the freezer. Further, keep patient and do not open the freezer door or remove the kulfis before setting the required time. The kulfi may seem hard and set outside, but it may still be soft and liquidy on the inside.

Options for freezing without the molds — Even if you don’t have kulfi molds, you don’t need to worry. Transfer the Kulfi mixture to the freezer-safe container or kullad and freeze until set. It will still taste just the same!

Kesar Pista Kulfi garnished with rose petals and pistachios

Let me know what you think!

Kesar Pista Kulfi is the perfect antidote to hot summer days! Infused with fragrant kesar and crunchy pista, this frozen treat will send you a wave of sublime refreshment with each bite that’s hard to resist and even harder to forget!

Try it today, and you’ll find an exquisite world of flavors patiently waiting to pamper your palate. So, if you are ready with the ingredients, shall we start?

Should you make this Pista Kesar Kulfi, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.

CRAVING FOR MORE, TRY THESE OTHER DELICIOUS DESSERTS!

Follow Step-by-step instructions to make the best Kesar Pista Kulfi

Kesar Pista Kulfi on a plate

Kesar Pista Ice cream

5 from 1 vote
Homemade Kesar Pista Kulfi is a decadent, blissful dessert that deserves every bit of appreciation. It is a perfect make-ahead recipe with the most effortless preparation and, ideally, the most tempting frozen dessert to surprise your guests with. 
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Calories: 300 kcal
Servings: 12 KULFIS

EQUIPMENT

INGREDIENTS 

INSTRUCTIONS

CORNSTARCH SLURRY

  • Combine cornstarch and 3 tablespoons of milk in a bowl. Mix until smooth and lump-free.

PREPARE KULFI

  • Add milk and half n half to a heavy-bottomed pan and let it simmer on a low flame.
    Keep stirring the milk when it is boiling — Milk needs to be stirred continuously when boiling and not left unattended as it may stick to the pan and get burnt.
    Add milk to the pan
  • Reduce the heat to the lowest setting and stir in the cornstarch slurry. Keep stirring the milk to avoid any lump formation.
    Cornstarch slurry
  • Add condensed milk and mix until combined.
  • Add milk powder and whisk until well blended and no lumps remain.
  • Stir in saffron milk.
    Add saffron milk
  • Mix it well.
    Stir it well
  • Add chopped nuts and eliachi powder. Mix until blended. Take the kulfi mixture off the flame. Allow it to cool for 30 minutes. 
    Add pistachios
  • Pour this mixture into kulfi molds.
  • Put the lid on and freeze until set.
  • Remove your frozen kulfi from the freezer once perfectly set in the molds. Now, place each mold in a cup filled with lukewarm water (not hot water) for about a minute. While doing so, keep the mold slightly inclined to avoid the water from getting inside the mold. Now, carefully wiggle the mold stick to let the Kulfi slide out effortlessly! Serve immediately.
    How to unmold kulfi
  • Make a big batch, and you are ready to relish it for days to come, as it stays fresh in the freezer for 2 or 3 months.

RECIPE NOTES

 

Frequently Asked Questions

 
Can I store these homemade Kesar Pista Kulfi?
Yes, you can make this Kesar Pista Kulfi in a big batch and save it for devouring later. These homemade frozen delights can be stored in the refrigerator for 2 to 3 months and relished whenever you need to satisfy your sweet cravings.
Let them freeze and store in the molds or if unmolded, wrap them tightly in a plastic sheet and then freeze them in an airtight container.
 
Can this recipe of homemade Kesar Pista Kulfi be doubled?
Yes, of course. This Kulfi is an easily scalable recipe. It can be scaled to fit your requirement.
Suppose you have to cater to a larger gathering, double up or triple up the quantity of the ingredients as mentioned on the recipe card and follow the instructions for the best preparation.
 
How can I serve these homemade Kesar Pista Kulfi?
You can serve them as is after unmolding. Alternately, 
Here is a delicious variation to the recipe – After unmolding, you can devour this heavenly dessert just as it is.
Or you can take it up a notch.
You can unmold the kulfi, cut them into pieces, serve them topped with falooda (thin vermicelli noodles for desserts), and drizzle them with some flavorsome rose syrup.
This makes the yummiest and super indulgent Falooda Kulfi ready to delight the kulfi lover in you.

NUTRITION

Calories: 300kcal | Carbohydrates: 33g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 162mg | Potassium: 604mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 417mg | Iron: 0.4mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Eggless, Gluten-free, Vegetarian
5 from 1 vote (1 rating without comment)

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Comments

  1. Alka Dighe says:

    can I avoid adding Kewda essence and increase rose essence by that much amount?