Kesar Pista Kulfi Recipe

Ingredients

• 1 litrefull-fat milk
• 200 gkhoya (mawa)
• 100 g (½ cup)granulated white sugar, or to taste
• 30 g (¼ cup)unsalted pistachios
• 1 teaspoonground green cardamom
• 1 teaspoonsaffron

Instructions

1. 1

   Grind the pistachios

   Grind the pistachios in a blender to a coarse powder. Tip them into a bowl and set aside.

2. 2

   Reduce the milk

   Pour the milk into a heavy-based saucepan and heat over a low heat. Add the cardamom and saffron, stirring occasionally. Simmer until the milk has reduced to half its original volume and has thickened.

3. 3

   Add the flavourings

   Stir in the grated khoya, sugar and ground pistachios. Simmer until the khoya and sugar have dissolved into the milk, then taste and add more sugar if needed. Turn off the heat.

4. 4

   Cool the mixture

   Leave the kulfi mixture to cool to room temperature.

5. 5

   Fill and freeze

   Pour the mixture into kulfi moulds, or into an airtight stainless-steel or glass container with a tight-fitting lid. Freeze for 5–6 hours, or preferably overnight.

6. 6

   Add ice-cream sticks

   Kulfi moulds have lids, but leave them off if you want to add sticks. Cover the tops with aluminium foil and poke a hole through the foil with a skewer or ice-cream stick.

7. 7

   Unmould the kulfi

   Before serving, leave the moulds at room temperature for a few seconds or rub them between your palms for a few seconds. Unmould the kulfi or pull it out by its stick.

8. 8

   Serve chilled

   Serve the kesar pista kulfi chilled.

What is kesar pista kulfi?

Kulfi is a traditional Indian frozen dessert, often flavoured with ingredients such as saffron, cardamom and nuts. Unlike churned ice cream, it is frozen in moulds, giving it a firm, dense texture.

Milk reduced slowly on the hob builds the base, while khoya adds richness. Saffron and pistachio bring the distinctive colour and flavour of this version.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 7g protein, 26g carbs, 10g fat.

The milk and khoya contribute protein, while the milk, khoya and pistachios provide much of the fat. Sugar supplies most of the carbohydrate; serve a mould-sized portion with fresh fruit if you want something lighter alongside it.

Why reduce the milk?

Slow simmering concentrates the milk and gives the kulfi its characteristic thickness. Use a heavy-based pan and keep the heat low to help prevent scorching.

Stir occasionally as the milk reduces, paying extra attention to the bottom and sides of the pan.

Khoya and pistachios

Khoya: Grated khoya blends into the hot milk and makes the mixture richer. Stir it in with the sugar once the milk has thickened.

Pistachios: A coarse grind gives the frozen kulfi little pieces of nut to bite into. Avoid blending them into a fine paste.

Check the mixture before freezing

Dissolve: Simmer after adding the khoya and sugar until both are mixed evenly into the milk. Taste the mixture while it is still warm and adjust the sugar if you wish.

Cool: Let the mixture reach room temperature before filling the moulds. This makes it easier to handle and avoids putting a hot mixture straight into the freezer.

Freezing and texture

Allow 5–6 hours for the kulfi to set, or leave it in the freezer overnight for a firmer result. The recipe does not require churning.

Individual moulds are convenient for serving; a lidded stainless-steel or glass container works too. For sticks, use foil to hold them in place while the kulfi freezes.

How to serve it

A brief rest at room temperature helps loosen the kulfi from its mould. A few seconds of warming between your palms can also help it release.

Serve it chilled as a small dessert after an Indian meal. Its rich, sweet flavour also pairs simply with extra chopped pistachios.

Recipe notes & tips

• Keep the milk at a gentle simmer so it reduces without catching on the bottom of the pan.
• Grate the khoya before adding it so it can dissolve more readily.
• Stir the pistachios in once the milk has thickened to retain their coarse texture.
• Taste the mixture before freezing, as sweetness is harder to adjust once it has set.
• Use a tight-fitting lid if freezing the mixture in a container rather than individual moulds.

Variations

• More pistachio: Sprinkle extra chopped pistachios into the moulds before filling.
• Rosewater: Add a little rosewater to the cooled mixture for a floral note.
• Almonds: Replace some of the pistachios with coarsely ground almonds.
• Less sweet: Start with less sugar and taste the warm mixture before adding more.
• No sticks: Freeze the mixture in a lidded container and serve it in small portions.

Common mistakes to avoid

• High heat: The milk can catch on the pan; reduce it slowly over a low heat.
• Infrequent stirring: Milk solids can stick to the base; stir occasionally and scrape the bottom.
• Fine pistachio powder: It loses the nutty pieces in the finished kulfi; stop grinding when the texture is coarse.
• Unmixed khoya: Lumps can remain in the mixture; grate it and stir until dissolved.
• Filling while hot: The mixture is awkward to handle; cool it to room temperature first.
• Forcing the kulfi out: It may break; briefly warm the mould or rub it between your palms.

How to store

Keep the kulfi covered in its moulds or in an airtight freezer-safe container. Serve straight from the freezer after briefly loosening the mould; avoid leaving it out to soften for long, and do not refreeze kulfi that has fully thawed.

Frequently asked questions