Kesar Pista Kulfi Recipe

Kesar pista kulfi recipe, frozen Indian dessert perfect to beat the heat

kesar pista kulfi recipe
kesar pista kulfi

Temperatures are coming down but humidity levels are high. Over the past few days, I have prepared a lot of chilled summer desserts using ripe mango. I also made kesar pista kulfi which is a variant of traditional Indian ice cream, authentic malai kulfi. This creamy, grainy, frozen dessert is made with reduced full fat milk, malai or fresh cream and flavored with kesar aka saffron, cardamom and chopped pistachios.

An all time favorite in our home and while preparing it I couldn’t help reminse relishing this addictive dessert on a stick in the gallis (narrow lanes) of Charminar area of Hyderabad especially during Ramzan. One particular kulfiwallah served kesar pista kulfi drizzled with rose syrup and a generous sprinkling of pistachios. I can never ever forget that culinary memory which has been etched in my heart. 🙂

kesar pista kulfi recipe
kesar pista kulfi with rose sryurp

While making kulfi, I wouldn’t suggest going the short cut way using milk powder, evaporated or condensed milk unless you are pressed for time. For real simple delicious flavor, slow cook full fat milk till it thickens and changes color. Saffron adds richness and an aromatic flavor that gives kulfi a nice shade and flavor. Unsalted pistachios that are roughly chopped give a nutty texture to the kulfi. I have added cornflour to the reduced milk while stirring constantly till the milk thickened into a smooth mixture devoid of any lumps. Addition of cornflour gives a creamy texture and reduces crystal formation in the kulfi while it freezes.

If you want to make a slightly low fat version, use skimmed milk and do use corn flour to thicken the milk. You can set the kufli the traditional way in terracotta pots or matka. I set kesar pista kulfi in aluminum kulfi moulds that are available in most stores. It can also be set in stainless steel katori or popsicle molds. Though it is a slightly time consuming dessert, kesar pista kulfi recipe is easy to put together provided you have access to good quality saffron and fresh unsalted pistachios.

how to make kesar pista kulfi
kesar pista kulfi dessert

Learn how to make kesar pista kulfi recipe at home

Kesar Pista Kulfi Recipe

  Prepare time:
 Serves: 10

 Main Ingredients:

  •  milk
  •   saffron


  •   Full fat milk - 1 lt
  •   Malai - 1/3 cup OR fresh cream
  •   Sugar - 1/2 cup (can be increased by 2 tbsps)
  •   Corn flour - 1 tbsp, heaped
  •   Cardamom - 4, powdered
  •   Pistachios - 8, roughly chopped (optional)
  •   Saffron - few strands, soaked in a tbsp of warm milk for 10 mts

Method for making Kesar Pista Kulfi Recipe

Heat milk in a wide bottomed pan and bring to a boil. Once it reaches boiling point, remove 1/2 cup of milk to a small bowl. Cool the set aside milk (1/2 cup) and add corn flour and mix well. Keep aside until use.
Continue to simmer the remaining milk on medium flame till it reaches three fourth of its original quantity. Keep stirring inbetween.
Add the malai (top of milk) or fresh cream and allow to simmer till it reduces to half of its original quantity.
Next slowly pour the corn flour milk mixture and keep stirring constantly till it thickens lightly.
Add sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame for a few minutes, approx 10-12 mts.
Turn off flame and allow to cool. Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)
Pour the chilled mixture into kulfi moulds and close the lids. Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
Once the kulfi sets, place the kulfi mold under tap water for a few secs to help it unmould easily.
Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.


  •   You can use fresh cream in place of malai or top of milk.
  •   You can also use powdered sugar. You can use upto 3/4 cup powdered sugar.


Kesar pista kulfi recipe, a gem among frozen Indian desserts is perfect for summer. How to make kesar pista kulfi at home with milk, cream, saffron & pista.
  • kaumudi

    Quinoa Upma


    1 cup Quinoa

    For Tadka

    1 tea spoon ghee

    1 tea spoon mustard seeds

    9-10 Curry leaves

    3-4 whole red chilies

    1 tea spoon ginger finely chopped

    2 green chilies finely chopped

    Salt to taste

    Roasted cashew for garnishing (optional)


    Rinse the quinoa and drain all the water

    Put it in a pan, sauté for 4-5 minutes till it becomes little brown,
    add water and salt and bring to boil, Reduce heat to low, cover and
    simmer until tender and most of the liquid has been absorbed, 15 to 20
    minutes. Fluff with a fork.

    Heat ghee in a pan

    Put mustard seeds, curry leaves, red chilies, stir a little

    Add ginger and green chilies, cook for a while

    Add cooked quinoa, mix it well

    Garnish with cashews

    Tasty healthy Quinoa Upma is ready to be served