Kulfi recipe – Learn to make delicious & creamy kesar pista kulfi at home with the help of video & step by step photos. Kulfi is one of the most loved summer dessert from Indian cuisine & is also popular in the neighboring countries. Kulfi originated from the Mughals during their reign. It is similar to an Ice cream but is denser and not light in texture. It is made by evaporating milk and sweetened with sugar. Flavoring ingredients like saffron and cardamom powder are added along with ground or chopped nuts.
The mixture is then poured to moulds and frozen until the mixture is set. Various kinds of moulds are available in the market, you can also use small Popsicle moulds or stainless steel cups like I have used in this post. I have used 120 ml stainless glass / cups to pour the mixture.
Traditional way of making kulfi does take lot of time like Rabri since the milk has to simmer for hours to reduce and thicken. This kulfi recipe does save lot of time as it uses fresh cream and starch to thicken the mixture quickly. It also yields delicious and creamy kulfi ice cream without the flavor of starch.
You can use corn starch or arrow root powder in this recipe, both work well. Arrow root powder is cooling to the body and is good during summers, so I have used arrowroot powder this time.
Video of kesar pista kulfi
Kesar pista kulfi recipe card
- 2 cups full fat milk
- 1 cup milk to mix with corn flour/ starch or arrowroot powder
- 2 tsps corn flour/ starch or arrowroot powder (I used arrowroot powder)
- ¼ cup organic sugar
- ¼ tsp cardamom powder / elaichi
- Pinch of saffron strands / kesar (optional) (about 10)
- 10 to 15 pistachios
- ¼ cup fresh cream or mawa or khoya (optional, tastes rich)
- 4 pistas for garnish
- Bring 2 cups milk to a boil. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk getting scorched at the bottom.
- Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
- After 10 mins of boiling the milk, add sugar and continue to boil for another 10 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
- Add corn starch or arrowroot powder to 1 cup milk and stir well. Make sure there are no lumps.
- Lower the flame completely and pour this to the pot. Keep stirring and boil.
- Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
- Add cream if using and Cook for 10 mins more. Keep stirring.
- Under 10 mins it turns thick. It should be of pouring consistency.
- Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
- Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
- Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
- Gently hold the stick and demould it.
- Sprinkle chopped pistas and serve kesar pista kulfi immediately.
How to make malai kulfi ice cream
1. Bring milk to a boil in a heavy bottom pot.
2. Boil for 10 mins on a medium heat , stirring often.
3. Add sugar and mix well to dissolve it.
4. Keep stirring and boil for another 10 mins on a medium heat.
5. Meanwhile add corn flour or arrowroot powder to 1 cup milk and dissolve it completely. Make sure there are no lumps.
6. Lower the flame and Pour the corn flour mixture.
7. Begin to stir it immediately and continue to boil. Keep stirring often to prevent the milk getting scorched.
8. Meanwhile add pistas and saffron to a blender jar. Make a coarse powder.
9. Add the kesar pista powder along with cardamom powder.
10. Mix well and make sure there are no lumps.
11. Add cream. I used cream just to achieve the thick consistency quickly. You can also skip it and cook for a little longer.
12. Keep stirring and cook the mixture further.
13. Under 10 mins it reaches a thick consistency. Switch off and cool completely. The mixture thickens further upon cooling. If you under cook the mixture, ice crystals may form, so it has to be cooked until it is thick and of pouring consistency.
14. Fill the moulds as desired. I do not prefer plastic moulds so I used steel glasses.
15. Cover the moulds with foil and gently insert ice cream sticks. Freeze until set. It may take anywhere from 5 to 12 hours depending on your fridge.
16. Rub the glasses in between your palms and demould them gently.
Sprinkle chopped pistas and serve immediately.