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October 15, 2017 By rachnaskitchen 16 Comments

Pista Kulfi Recipe, Kesar Pista Kulfi (With Step By Pics)

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Home Made Pista Kulfi Recipe 

 

pista kulfi recipe

 

 

Pista Kulfi is a traditional frozen dessert like ice cream belongs to India. Traditionally Kulfi is  prepared by evaporating sweetened milk cooking on slow heat for long hours until it thickens. Then semi-condensed mix is frozen in tight sealed moulds. It is believed that this frozen dessert originated during Mughal empire (northern India), in the 16th century.

Now a days preparing kulfi at home is much easier and faster. It is usually made with condensed milk, flavored with cardamom, topped with chopped almonds and pistachios.

Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.

If you are looking for some other summer recipes, you may like

1. Chocolate avocado ice cream with Nutella swirl
2. Healthy Mango lassi
3. Sweet Lassi Recipe

pista kulfi_recipe
It’s a delicious dessert and can be made in advance if you have a large number of guests coming to your home. It is easy to make and delicious in taste.

Today I am sharing pista kulfi also known as pistachio kulfi. I have used chopped pistachio as well as grounded ones. Let’s go through the recipe.

Ingredients

*measurement for cup used, 1 cup = 250 ml

1 litre full fat milk
200 ml or 1/2 can condensed milk
1 tsp cardamom powder
10 strands saffron (kesar)
1 tablespoon pistachios (chopped)
3 tablespoons pistachios (grounded)
3-4 drops Kewra water or Rose essence(optional)

Step by step pista kulfi

Step 1. Place a heavy bottom sauce pan on a medium heat. Add milk and let it come to a boil.

Home made Pitachio Kulfi

Step 2. Take 2 tablespoons hot milk from sauce pan in a bowl and soak the saffron strands and set aside.

Step 3. Once milk comes to boil, reduce heat and let the milk simmer uncovered, stirring continuously with a silicon spatula.

Step 4. Cook the milk for about 8 to 10 minutes till it is reduced and become thick in consistency. Be sure that you stir it continuously.

Tip – This is essential to stop the milk from scorching and to prevent skin forming on the milk.

Step 5. Add the condensed milk and stir vigorously to mix completely.

Home made Pitachio Kulfi

Step 6. Add soaked saffron to the milk mixture while milk is still on heat and mix.

Home made Pitachio Kulfi

Step 7. Add the pistachio powder and green cardamom powder . Mix it well.

 

Home made Pitachio Kulfi

Step 8. Now switch off the gas. Add the kewra essence or rose water. Leave the kulfi mixture on kitchen counter to cool off completely.

Step 9. Then pour into kulfi moulds and secure the airtight caps. Freeze in refrigerator freezer for 4-6 hours. Take out of the freezer 5 minutes before serving. Unmold the kulfi and serve with chopped pistachios on top.

I am sure if you try it, definitely you will love it, not just because of taste but also the easiness of this recipe.

Enjoy!!

Recipe card – Pista kulfi

5 from 2 votes
pista kulfi
Print
Pista Kulfi Recipe, Kesar Pista Kulfi (With Step By Pics)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Pista Kulfi is a frozen dessert made with condensed milk, flavored with cardamom, topped with pistachios.
Course: Dessert
Cuisine: Indian
Servings: 4 Serving
Author: Rachna's Kitchen
Ingredients
  • 1 litre full fat milk
  • 200 ml or 1/2 can condensed milk
  • 1 tsp cardamom powder
  • 10 strands saffron kesar
  • 1 tablespoon pistachios chopped
  • 3 tablespoons pistachios grounded
  • 3-4 drops Kewra water or Rose essence optional
Instructions
  1. Place a heavy bottom sauce pan on a medium heat. Add milk and let it come to a boil.
  2. Take 2 tablespoons hot milk from sauce pan in a bowl and soak the saffron strands and set aside.
  3. Once milk comes to boil, reduce heat and let the milk simmer uncovered, stirring continuously with a silicon spatula.
  4. Cook the milk for about 8 to 10 minutes till it is reduced and become thick in consistency. Be sure that you stir it continuously.
  5. Add the condensed milk and stir vigorously to mix completely.
  6. Add soaked saffron to the milk mixture while milk is still on heat and mix.
  7. Add the pistachio powder and green cardamom powder . Mix it well.
  8. Now switch off the gas. Add the kewra essence or rose water. Leave the kulfi mixture on kitchen counter to cool off completely.
  9. Then pour into kulfi moulds and secure the airtight caps. Freeze in refrigerator freezer for 4-6 hours. Take out of the freezer 5 minutes before serving. Unmold the kulfi and serve with chopped pistachios.

 

Filed Under: 30 Min Recipes, Ice cream & Frozen Dessert, Indian Desserts, Recipes for Kids

Reader Interactions

Comments

  1. marudhuskitchen says

    November 26, 2014 at 4:30 pm

    Those kulfi ss r just perfect and tempting

    Reply
  2. rachnaskitchen says

    November 26, 2014 at 8:29 pm

    Thankyou so much Marudhuskitchen!!

    Reply
  3. Jeena says

    November 27, 2014 at 2:56 am

    These Kulfis are really having no words I can say..
    Awesome and look at the colors, its tempting…
    Nice clicks and presentation.

    Reply
  4. rachnaskitchen says

    November 27, 2014 at 10:07 am

    Ohh ! Thankyou so much Jeena, Feeling so inspired, Great compliment.

    Reply
  5. Susan says

    November 29, 2014 at 3:03 pm

    I love kulfis and pistachio kulfis are my favorite. Thanks for sharing this yummy recipe.

    Reply
    • rachnaskitchen says

      December 1, 2014 at 10:43 am

      Thanks Susan for lovely comment.

      Reply
  6. ritu says

    December 2, 2014 at 1:03 pm

    I love kulfi and ths one looks delicious. Very nice and tempting. 🙂

    Reply
  7. rachnaskitchen says

    December 2, 2014 at 4:44 pm

    Thanks a lot Ritu.

    Reply
  8. Kanak Hagjer says

    December 2, 2014 at 4:54 pm

    Those kulfis look amazing!! Stunning colours and they must have tasted wonderful. Adding breadcrumbs is new to me. I must try this. And thank you so much for stopping by.:-))

    Reply
  9. rachnaskitchen says

    December 2, 2014 at 5:22 pm

    Thanks a lot kanak for wonderful words, It is worth trying. I will keep visiting your blog. Thanks

    Reply
  10. Natasha says

    January 5, 2017 at 6:52 pm

    Hi Hun
    I’m having a party for 20 ppl. Can u help with the recipe for that number of people? Thank you

    Natasha

    Reply
    • rachnaskitchen says

      January 5, 2017 at 7:26 pm

      Hi Natasha,
      You can quadruple the recipe to serve 20 people.
      Thanks

      Reply
  11. Neha Dalvi says

    June 11, 2017 at 8:17 pm

    I made this kulfi & it was a hit. I loved it, so creamy n tasty ??

    Reply
    • rachnaskitchen says

      June 13, 2017 at 4:36 pm

      Hi Neha,
      Thank you so much. I usually make kulfi using this recipe several times in a month. It is always super hit.
      Keep coming and trying recipes. 🙂

      Reply
  12. Mrs. Gibson says

    December 4, 2017 at 8:40 pm

    The recipe is fabulous! I had to increase the recipe for 12 guests. Since I cannot get whole milk in RI, I added Devon cream to the mixture and held back one half cup of milk. It will chill in my fridge overnight the go into my Ice cream maker in the morning! A.great dessert that can be made a few days in advance and delicious too.

    Reply

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  1. How to make Indian Takeaway Favourites at Home - Not For Meat Eaters says:
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