• Kesar Pista Kulfi

    1 vote
    Kesar Pista Kulfi
    Prep: 10 min Cook: 30 min Servings: 4
    by Preetha
    4 recipes
    Indian Street Ice Cream


    • Milk - 1 Litre
    • Condensed Milk - 1/2 tin
    • Sugar - 1/2 cup
    • Cornflour - 1 1/2 Tbsp
    • Crushed cardamom - 1/2 Tsp
    • Chopped Pistachios - 1/3 cup
    • Saffron strands - 1/4 Tsp


    1. In a cup take 1/4 cup of milk and dissolve cornflour and keep aside.
    2. In a heavy bottomed pan, pour the remaining milk,condensed milk and sugar. Mix well. Bring it to boil on a low flame.
    3. Keep stirring, and do scrap the cream from the sides of the pan. Keep stirring until the milk thickens and reduces to 3/4th .
    4. Now add the cornflour mix to it slowly, and keep stirring and make sure no lumps are formed inside.
    5. Add the crushed cardamom, saffron and pistachios to it. Mix well.
    6. Take out from heat and let it cool.
    7. Once cooled down, transfer it to kulfi mold or popsicle mold or in any other mold you like.
    8. Insert a ice cream stick or toothpick in the centre and freeze for at least 4-5 hours.
    9. Before serving take it out and place the mold under running tap water for a few seconds. Rotate once and pull the kulfi from the mold with the help of the stick.
    10. While serving garnish with chopped pistachios and serve immediately.

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