Ingredients Required
Milk – Full Cream or full-fat milk is best for this kulfi recipe. Avoid using toned or skimmed milk. Sugar – Adjust the amount of sugar according to your taste preference. Saffron (Kesar) – For this kesar pista kulfi recipe, saffron is an essential ingredient. It gives the kulfi a beautiful yellow colour and a rich taste. Pistachio – The ground unsalted pistachio is the secret ingredient that makes my kulfi recipe successful. Mawa (Khoya) – To thicken the milk and give it a creamy texture, we add mawa/khoya/evaporated milk to this kulfi recipe. Use unsweetened khova to make kulfi. Green Cardamom gives kulfi a sweet aroma and slightly spicy taste.
Additional Flavours: Since then, Kulfi has never failed to charm the taste buds of food lovers in India. The distinctive feature of the Kulfi is its conical shape. There are special moulds available for freezing and shaping kulfi. The word ‘Kesar’ in Hindi means saffron, and ‘pista’ is the short name for pistachio. Hence, the saffron and pistachio flavoured kulfi got its name – kesar pista kulfi. It is traditionally made by slow cooking the milk until it reduces to at least half, resulting in a rich and sweet condensed/caramelized goodness. Kulfi, prepared via slow cooking the milk, also renders a unique smooth mouthfeel devoid of ice crystals. You can experiment with the taste of the kulfi by adding a few of these additional ingredients:
dried rose petals any sweet berry or fruit puree melted, semi-sweet dark chocolate betel or paan leaves for making paan kulfi sweet mango puree for making mango kulfi
Watch Kulfi Recipe Video
My Tried and True Tips
Always use full-fat or whole-cream milk to make kulfi or any other Indian dessert. Allow the milk to simmer over low heat and stir at regular intervals. This slow-cooking process turns milk into thick, creamy, caramelized goodness like we did for this baked shahi tukra. Add cardamom powder and saffron while slow-cooking the milk and not towards the end. Add crumbled mawa (khoya), sugar, and pistachio powder only when the milk is reduced to half. This is because adding these ingredients, in the beginning, will never allow milk to thicken. Before freezing, allow the kulfi mixture to cool down completely at room temperature. Please note that once frozen, the dessert’s sweetness reduces a notch. Hence, after cooling the kulfi mixture, taste it and, if required, add more sugar. While unmoulding the kulfi, dip the moulds in room temperature water for 10 – 20 seconds to easily remove the kulfi.
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