Kesar Pista Kulfi (Saffron Pistachio Kulfi)

As much as I adore cakes, cookies and puddings, Indian desserts always win me over everything else. I have been making kulfi since a decade now. A trip to my home town is never complete without making this decadent dessert for my family.  Soft, creamy, rich and full of flavour, this kulfi is really special. It will take time to prepare but I promise it is worth every bit of effort. The only danger is that once you have tasted a good home made kulfi without any thickening agents and artificial flavours, you are never going back to the commercially made stuff.

IMG_4166

It’s amazing how the most basic ingredients: milk, sugar and saffron (as nuts are really optional), can be used to make a truly exceptional dessert.  Kulfi always takes me back to the summer holidays when the kulfiwala would come in the neighbourhood ringing the bell! The sound of the bell and the delightful sweet little rocket shaped kulfis were the ultimate treat that any kid could dream of. On very special occasions, we were treated with Matka Kulfi, which was a supreme version of the street vendor’s rocket kulfi. To be honest, I love both the versions equally. Oh man! I miss those days. There truly is a dearth of good kulfi in the world so make this asap!

Ingredients(Makes 15) :

  • 3 litres full fat milk
  • 1 tsp saffron threads soaked in 3 tbsp milk
  • 1 cup sugar
  • 2-3 tbsp shaved pista (pistachios)

Method:

Making a rich and creamy kulfi devoid of any ice crystals is not difficult. It is only a matter of time, patience and dedication. Here are my top tips:

  • Use full fat milk only.
  • Do not be tempted to increase the stove flame to make things happen faster. Keep low flame at all times. It took 4 1/2 hours of simmering and scraping of milk to make just 15 servings of kulfi.
  • Do not leave the milk alone for more than 10 minutes. Keep stirring and scraping the milk every 10 minutes.
  • The thick milk deposit around the rim of the karahi/ pan is THE real stuff. Keep scraping the sides.
  • Do not boil the milk violently on high flame. The milk may scorch and stick to the bottom of the pan, giving a burnt flavour to the kulfi.
  • Some of the milk may scorch at the bottom of the pan even on low flame, simply scrape it and remove.
  • Never add cornflour or any other thickening agent while making kulfi.

Feel free to add any other nuts or dry fruits. If you like cardamom, add a pinch of cardamom powder.

Pour the milk in a large and deep pan. I used a kadhai/ karahi. Do not use a non-stick pan. The process involves lot of scraping which will spoil your pan.

IMG_4071

Soak the saffron threads in milk.

IMG_4076

Let the milk simmer on low flame. Keep stirring.

IMG_4079

Add the saffron threads to the milk after 2 hours of simmering.

IMG_4086

Keep simmering and scraping the sides.

IMG_4096

This is after 3 hours of simmering. The milk will start becoming thicker.

IMG_4102

After 4 hours

IMG_4108

After 4 and a half hours, the milk will be very thick and reduced to a little less than half.

IMG_4111

Remove the karahi/pan from the flame and add the sugar.

IMG_4121

Throw in the piastachios.

IMG_4127

Mix everything around and let the mixture cool completely.

IMG_4130

Clean the kulfi cones and make sure that they are completely dry.

IMG_4134

Fill the kulfi cones using a small cup.

IMG_4141

Screw the cones tightly.

IMG_4144

Stick the cones in the freezer overnight or at least 4-5 hours, until the kulfi is completely set.

IMG_4146

To serve, place the kulfi cones under running tap water for 5 seconds, rub the cone between your palms and unscrew the cone. Run a sharp knife around the edges and it will come off easily. Garnish with pistachios and dig in!

IMG_4158

The texture is rich and as soft as it could be!

IMG_4161

Yumm!

IMG_4166

Tags:

Author:Yeshi

Hello...My name is Yeshi. I love cooking and baking.I started experimenting in the kitchen when I was 12 years old. As soon as mom would leave from home, I would quickly go into the kitchen and try to create something new. Through my blog, I would like to share my passion for cooking & baking, some original, some inspired and some classic recipes. I hope you like it.

7 Responses to “Kesar Pista Kulfi (Saffron Pistachio Kulfi)”

  1. Jai
    March 14, 2014 at 3:01 pm #

    Hi. How much time should we heat the kulfi mixture “after adding the sugar”. Or should we simply remove the mixture from heat after adding sugar. Thanks for ur help and awesome receipie. I have to try it :-)

    • March 14, 2014 at 6:16 pm #

      The sugar is added after removing the mixture from the flame. It’s mentioned in the instructions :)

  2. Shilpi
    April 16, 2014 at 5:50 am #

    Hey can we use silicone molds??

    • April 16, 2014 at 11:28 am #

      I guess it shouldn’t be a problem! Let me know how it goes.

  3. April 13, 2015 at 8:50 am #

    hey i am Poulomi from Australia i try it. it was really yumm and my friends also like it. thanks

  4. September 23, 2015 at 6:03 pm #

    nice blog, keep posting

  5. February 26, 2017 at 8:25 pm #

    Nice Kamzzzzzzz Post Like

Leave a Reply

Follow

Get every new post delivered to your Inbox

Join other followers