Kesar Pista Kulfi (made without milkmaid) is a frozen Indian dessert just like Ice cream. If there is one frozen dessert loved by every Indian, it definitely has to be kulfi. During the summers, in my hometown, the streets would be full of kulfi vendors over ice cream vendors. Kulfi is so similar to ice cream; I guess you could call it a traditional ice cream. The difference between them is that kulfi is much denser than ice cream.
Kulfi is made in variety of flavors. There is mango kulfi, paan kulfi, strawberry kulfi, malai Kulfi, orange kulfi etc. The most traditional one has to be the kesar pista kulfi. This Kulfi is made following the traditional recipe of my mother and tastes exactly the same as my childhood days. Beat this summer heat with this creamy cold summer treat.
Yield: 14 to 16 servings
Prep time: 10 minutes
Total time: 90 minutes
Ingredients For Kesar Pista Kulfi
2 litres full cream milk
120 to 140 grams sugar
10 badam (almonds)
10 pista (pistachio)
½ teaspoon elaichi
Saffron a few strands
Directions For Kesar Pista Kulfi
- Keep milk to boil in a nonstick deep pan and continue to boil on low to medium heat till it is reduced to ½ in quantity. Stir occasionally.
- Add the sugar and continue to boil till reduced to 1/3 in quantity.
- In the meantime soak saffron in 2 teaspoon of hot milk and set aside.
- Slice almonds and pistachio and set aside.
- Now add half of sliced almonds and pistachio and boil for 5 minutes, switch off the heat.
- Let the thickened milk come to room temperature, add the cardamom and saffron, give a good mix.
- Pour in the kulfi moulds, sprinkle the rest of the nuts and set in the freezer overnight. If you do not have the moulds then don’t worry. You can set them in paper cups and cover with cling wrap.
- Demould the kulfi by keeping the mould under the tap for a few seconds.
- Serve immediately.