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Kesar Pista Kulfi – Saffron & Pistachios Ice-cream

kesar pista kulfi on a dish

 

Have you ever heard of a person who doesn’t love ice-cream? Nor I!

Everybody loves ice-cream! And if it’s healthy homemade ice-cream as the one we’ll share with you in this post even better!

Kulfi is a traditional Indian frozen dessert that, although is similar in appearance to western ice-creams has a denser and creamier texture.

Kulfi also comes in various flavors. The more traditional ones are cream, rose, mango, cardamom, saffron, and pistachio. However, as the times change the “kulfiwallay”, the street kulfi vendors, started to experiment with new combinations of ingredients like apple, strawberries avocados, etc for trying to modernize their recipes.

In this post will share with you a recipe to make Saffron & Pistachios Kulfi, one of the well known of its kind.

The only requirements needed for this recipe are a large pan and ice-cream molds. If you don’t have molds for ice-cream you can use small plastic tumblers. Once you have poured the Kulfi mixture into it, wrap the top with aluminum and then pierce it with one wooden stick. In this way, the stick will remain straight and stable when you will put the tumbler into the freezer.

Now let’s jump into the recipe!

Equipment

  • Large pan
  • Ice-cream molds

Ingredients for Pista Kulfi

  • 1 l Milk
  • 1/4 cup Condensed milk
  • 1/4 cup Sugar
  • 1/2 tsp Cardamom powder
  • 30-40 Pistachios
  • 25-30 Dorren saffron strands (Soaked in warm milk)
  • 10 Whole cashews (Soaked in milk or water

How to prepare Pista Kulfi

  1. Add the milk into a pan and set the flame to high/medium. Let the milk boil.
  2. Once the milk comes to boil add saffron soaked milk and stir.
  3. Boil the milk until it reduces to half quantity, then add sugar and mix well. Once sugar melts add the condensed milk. Continue to cook on medium/high flame and keep stirring to not let the milk stick to the bottom of the pan.
  4. Blend soaked cashews to form a paste and add it to the milk. Always keep stirring.
  5. Add the cardamom powder and crushed pistachios and stir. Cook 5 minutes more. The consistency of the milk should not be very thick. Switch off the flame.
  6. Add the mixture to the ice-cream molds with a wooden stick. Freeze at least 10-12 hours.
  7. Take out the ice-creams from the freezer and let it rest at room temperature to melt them a bit in a way they come off from the molds easily.
  8. Ice-creams are ready to be served! Enjoy!