Kesar Pista Kulfi Recipe | Easy Indian Saffron Pistachio Ice Cream


Kesar Pista Kulfi is a easy and Indian version of Saffron Pistachio Ice Cream. It is a very popular dessert amongst Indians and around the world. It has many variations i.e. Malai Kulfi, Mango Kulfi or Almond Kulfi. Authentically It usually freeze and served in earthen pot or "Matki" . My family members are huge fan of Kulfi (Qualfi) so I made it in large quantity and set it in variety of molds. I used matki for my hubby, popsicle moulds for my son and use n throw plastic cup for me and you(to take a pic for blog and show it to viewers :D ) Check out the below recipe to make Kesar Pista Kulfi!!!

Cooking Time : under 30 minutes

Setting time : 6-8 hours

Yield : 8-10 kulfi (Depends on the size of your moulds)

Ingredients:

Full Cream Milk - 2 cups
Milk Powder - 1 cup
Evoperated Milk - 1 tin (385gms)
Sugar - 1/2 cup (Adjust as per your taste)
Cardamom Powder - 1/2 tsp
Kesar (Saffron) - 1/2 tsp
Pistachio and Cashew - 1/4 cup Finely chopped

Method:

  1. Soak Kesar in 2 tbsp of warm milk. keep aside.
  2. Heat the milk in pan. After one boil add sugar, evaporated milk and milk powder.
  3. Mix well and stir in continuously on low flame for about 15-20 mins.
  4. Turn off the flame and keep stirring for 5 more minutes.
  5. Add in cardamom powder and kesar in it. mix well and keep aside to cool down.
  6. Once the mixture comes in room temperature blend the mixer with hand blender. This step will give a nice air bubbles to kulfi.
  7. Fold in chopped cashew and pistachio in it.
  8. Pour the mixture in kulfi mould or popsicle mould and cover it. you can also use small plastic use n throw glass for setting. cover them with aluminium foil and insert stick in them.
  9. Keep them in freezer for setting. Let them set it down properly. It will take minimum 6 hours.
  10. Once set down properly dip the mould in normal water for few seconds. it will help to de mould kulfi easily.
  11. De mould in a serving plate. Garnish with kesar strands and pistachios and serve. 

Note:

For variation add mango pulp for Mango Kulfi or just make a simple Malai Kulfi without any add-ons.

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