Kulfi is a very popular dairy dessert from India. It is similar to ice cream except it is much denser and creamier than ice cream. This famous Kesar Pista Kulfi dessert is often flavored with cardamom, saffron, and pistachios. I remember my childhood days when we buy this desert from the Kulfi wala (kulfi vendor) who sells it in his tricycle. When I go to my grandparent’s place for summer vacations, this is often our after-dinner dessert. We patiently wait outside for the kulfi wala to make his daily rounds. What a lovely time it was chatting with cousins and snuggling with grandmother. The kulfi wala keeps the kufis frozen inside a huge matka (clay pot) filled with ice and salt. My mom likes the kufi that has the falooda (vermicelli) in it. I prefer the creamy plain kulfis. I am updating this post with new pictures. This time I have made the kulfis in the mould and I am excited to share the pictures. I have left the old pictures for the step-by-step as it will be helpful for those who are making it without the mould. I am also excited that my father will be bringing the traditional aluminum kulfi moulds next month when he comes to visit us. Preparation time – 10 mins plus 6 hrs overnight for freezingCooking time – 30 minsDifficulty level – easy
Ingredients to make Kesar Pista Kulfi – (makes 10 large kulfis – 6 oz cup size)
Milk – 5 cups (I used 2 % milk) Sweetened condensed milk – 1 – 14 oz can Sugar – ½ cup Corn flour – 1 ½ tbsp Chopped pistachios – ⅓ cup Saffron strands – ½ tsp Cardamom powder – 1 tsp Rose water – ½ teaspoon (optional)
Procedure to make Kesar Pista Kulfi –
In about ½ a cup of milk, dissolve the corn flour and keep it aside. Make sure to whisk well to dissolve completely.
In a heavy-bottom saucepan, combine the remaining milk and the condensed milk. Using a whisk, mix them well. Also, add the sugar and then bring it to a gentle boil.
Simmer it for about 30 mins, stirring frequently. Make sure to mix the cream formed on top into the milk to make it nice and creamy. Simmer until the milk reduces to ¾th of the original quantity.
Now add the corn flour dissolved in milk and whisk well, so that no lumps form. Stir it well until the mixture thickens.
Add the cardamom powder, saffron strands, and chopped pistachios.
Mix it well and leave it aside to cool down. Make sure to cover the saucepan when cooling, to avoid the cream layer from forming on top. Once cooled down a bit, add the rose water and stir well.
Pour the mixture into individual plastic or foam cups and cover them tightly with aluminum foil.
Make a tiny slit in the foil and insert the Popsicle stick through it.
Freeze for at least 6 hrs or overnight (preferably).
To serve, carefully remove from the mold or cup and then serve immediately topped with more nuts (optional). To help remove them from the mold or cup easily, slightly immerse them in warm water for about 5 – 10 seconds and then slowly ease it out.
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