Kesar Pista Kulfi, Indian style Kesar Pista Icecream

Kesar Pista Kulfi is saffron and pistachio flavored abundant and velvety Indian-style ice cream that you would wish to attempt once again and once again. This kulfi is very addicting and tastes melt in the mouth scrumptious.

Kulfi is standard Indian-style ice cream and Kesar Pista is the most typical taste that is rather popular throughout summer seasons. Street suppliers would stroll on the streets with various tastes of kulfi on hot summer season days and individuals would purchase these appealing ice creams to beat the heat of summer seasons.

These kulfi are so addicting and made in unique extended cone-shaped shape mold or often in earthen bowls called Matka.

kesar pista kulfi

Kesar Pista Kulfi

Kesar or saffron and pista or pistachios seasoned velvety and abundant kulfi is among the tastes in icecream that you ought to definitley attempt.

When you attempt this mix you are going to enjoy it permanently and would constantly long for more. Seriously we couldn’t stop consuming one and desiring for more.

Kulfi is standard Indian ice cream that resembles ice cream however is really denser and creamier. There are a lot of tastes in standard kulfi like malai, mango, Kesar, Pista, and increased. The preparation of kulfi starts with sluggish cooking of milk up until it begins thickening and decreased in amount by nearly 3/4thor half.

Active Ingredients Required for Kesar Pista Kulfi

  • Milk: Entire milk with complete fat to get that richer and more thick tastes of kulfi.
  • Milk cream: Milk cream includes more creaminess into the kulfi, nevertheless, f you desire you can avoid including it.
  • Sugar: According to your wanted taste. Any sort of plain granulated sugar is great for the dish.
  • Saffron: Couple of excellent quality saffron threads.
  • Pistachios: Saltless pistachios sliced or sliced.
  • Cardamom: Optional

How to make Kesra Pista Kulfi?

Boil milk in a heavy bottom pan and cook up until decreased to half.

Include milk cream and sugar along with sliced pistachios and saffron hairs and cardamom. Prepare for 5 minutes more and eliminate from heat. Cool it.

Transfer the cooled milk to kulfi mold or ice cream molds. Appear ice cream sticks or kulfi sticks/barbeque bamboo skewers.

Freeze for as much as 6-8 hours or ideally over night. Serve cooled.

Pro Tips/FAQs

Why my kulfi is not velvety and thick?

There may be 2 factors for the kulfi to not be velvety and thick. First is the milk is not prepared up until it is decreased to half and the 2nd factor is the fat in the milk is low. Make sure to cook the milk until it is reduced to half. Use full-fat whole milk to make the rich and creamy kulfis.

Why my kulfi has ice crystals?

Kulfi will get ice crystals if you did not cover the kulfi molds properly. Make sure to cover the molds to avoid making ice crystals.

My kulfi didn’t get the deep color?

It depends on the quality and quantity of saffron. You can add more or less saffron depending on your choice.

How long can we store this kulfi?

They can stay well in the freezer for up to a month. But I am sure they won’t last a week as they are super addictive. If you still have leftovers you can use them to make Kulfi Falooda.

Like Kesar Pista Kulfi,try these recipes…

kesar pista kulfi

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Thandai Kulfi and Pudding Popsicles and the best ones’ Mango Banana Popsicles.

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Recipe Card

kesar pista kulfi

Kesar Pista Kulfi

Sapana Behl

Kesar and Pista flavored rich and creamy Indian style ice cream that you woukldwant to try again and agian. This kulfi is super addictive and tastes melt in mouth delicious.

Prep Time 10 mins

Cook Time 15 mins

Freezing Time 8 hrs

Total Time 8 hrs 25 mins

Course Frozen

Cuisine Indian

Servings 6 People

Calories 94 kcal

  • 3 cups whole full fat milk
  • 1/4 cup sugar
  • 1/2 cup milk cream
  • 2 tablespoon pistachios chopped
  • 1/2 teaspoon saffron strands
  • 1/2 teaspoon green cardamom crushed
  • Boil milk in a heavy bottom pan and cook untill reduced to half.

  • Add milk cream and sugar along with chopped pistachios and saffron strands and cardamom.

  • Cook for 5 minutes more and remove from heat. Cool it.

  • Transfer the cooled milk in kulfi mold or ice cream molds.

  • Pop in ice cream sticks or kulfi sticks/barbeque bamboo skewers.

  • Freeze for uptp 6-8 hours or preferably overnight.

  • Serve chilled .

Why my kulfi is not creamy and dense?


There might be two reasons for the kulfi to not be creamy and dense. ist is the milk is not prepared up until it is decreased to half and the 2nd factor is the fat in the milk is low. Ensure to prepare the milk up until it is decreased to half. Usage full-fat entire milk to make the abundant and velvety kulfis.

Why my kulfi has ice crystals?


Kulfi will get ice crystals if you did not cover the kulfi molds effectively. Ensure to cover the molds to prevent making ice crystals.

My kulfi didn’t get the deep color?


It depends upon the quality and amount of saffron. You can include basically saffron depending upon your option.

How long can we keep this kulfi?


They can remain well in the freezer for as much as a month. However I make certain they won’t last a week as they are very addicting. If you still have leftovers you can utilize them to make Kulfi Falooda.

Serving: 1kulfiCalories: 94kcalProtein: 3.9gFat: 3gSaturated Fat: 1.5gCholesterol: 8mgSodium: 60mgPotassium: 72mgFiber: 0.1gSugar: 13.7gCalcium: 135mg

Keyword kesar kulfi, kesar pista ice cream, kesar pista kulfi, pista kulfi, saffron pistachio ice cream

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this dish ended up in the remarks listed below. I will be so fired up to hear how you served your Kesar Pista Kulfi and please do share your ideas and techniques with me.

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Finest Regards,
Sapana Behl

Jobber Wiki author Frank Long contributed to this report.