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Kesar Pista Kulfi – A frozen Indian dessert made with saffron powder, Pistachios, milk cream sugar and cardamom powder.
1 Litre Milk
⅛ Tsp Kesari Saffron Powder
1 Tbsp Cornflour
⅓ Cup Cream
¼ Cup Sugar
⅛ Tsp Cardamom Powder
20 Pistachios, chopped + for garnish
Saffron Strands, for garnish
In a deep pan, add milk and bring to the boil. Reduce the heat and simmer.
Transfer 2-3 tablespoons of the hot milk to a small bowl, add saffron powder and mix well. Add the saffron milk to the boiling milk and give it a nice stir.
Cook the milk on medium heat for 35 minutes until reduced to half. Make sure to keep stirring in between. Add cornflour and mix well so that no lumps are formed.
Add cream, mix well and then add sugar. Cook for another 30 minutes until the milk starts to thicken.
Add cardamom powder and pistachios. Mix well and cook for 10-15 more minutes until the milk reaches a rabri like texture.
Once cooked, remove from heat and cool completely. Ladle the kulfi mix into plastic or thermocol glasses and freeze overnight.
Once the kulfi is frozen, insert wooden sticks in the centre and remove from the glass carefully.
Transfer to a serving platter, garnish with saffron strands and pistachios and serve immediately.