Kulfi Recipe | Kesar Pista Kulfi | Malai Kulfi

Kulfi Recipe
Kulfi Recipe is an Indian Version of frozen desserts. This is a fantastic summer dessert. This is a quick and easy version of kulfi with pistachios. Kulfi is much easier to make compared to Ice Creams. The best part is they do not need churning and re-churning process. And it is not supposed to be soft like ice creams. You do not need to whip it as we want it to retain its grainy texture. These irresistible desserts are every ones favourite and now-a-days it is also available in different flavors in market.

Kulfi reminds me of my childhood days and those matka kulfis we used to get in summers. Even my kid keeps on asking about ice creams as in Mumbai most of the days are hot and humid. But for my kid I am little over cautious to not to feed him store bought things. I worry about the preservatives and expiry dates. That is the reason I tried different recipes of Kulfis. So that it is easier to make and needs no whipping and churning.

This Kulfi is my mom’s recipe and I have been enjoying it since my childhood. Of the many varities of Indian deserts, this traditional kulfi stands out with an extra rich & creamy flavor.

Have quite a few summer desserts which are rich in flavor, easy to make and very healthy for kids such as Carrot Kheer, Beetroot Lemon Juice and Gulkand Milkshake

Here is a simple easy and delicious recipe of “Kulfi Recipe | Kesar Pista Kulfi | Malai Kulfi” which can be made at home. And you can relish it without worrying about preservatives or expiry dates.

So lets learn how to make Kesar Pista Kulfi Recipe step by step

Kulfi Recipe
Print Recipe
  • CourseDesserts
Servings Prep Time
10 Kulfis 5 Minutes
Cook Time Passive Time
20 Minutes 6-8 Hours
Servings Prep Time
10 Kulfis 5 Minutes
Cook Time Passive Time
20 Minutes 6-8 Hours
Kulfi Recipe
Print Recipe
  • CourseDesserts
Servings Prep Time
10 Kulfis 5 Minutes
Cook Time Passive Time
20 Minutes 6-8 Hours
Servings Prep Time
10 Kulfis 5 Minutes
Cook Time Passive Time
20 Minutes 6-8 Hours
Ingredients
  • 1 litre Milk (full fat)
  • 200 ml condensed milk
  • 3/4 cup milk powder
  • 1 tsp cardamom powder/elaichi
  • 10 strands saffron / kesar
  • 1 tbsp pistachios (chopped)
  • 1 tsp masala milk powder (optional)
Instructions
  1. Place a heavy bottom sauce pan on a medium heat. Add milk and let it come to a boil. Once milk comes to boil, reduce heat and let the milk simmer (uncovered - without lid) , stir continuously. 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.
  2. Add milk powder and soaked saffron to the milk mixture or masala milk powder.
  3. Add the condensed milk and stir vigorously to mix well.
  4. Add the pistachio and green cardamom powder . Mix it well. Leave the kulfi mixture on kitchen counter to cool off completely. Once it cools down chill it in refrigerate before freezing it in moulds. This helps in reducing formation of crystals. Strain the mixture.
  5. Then pour into kulfi molds and secure the airtight caps. Freeze in refrigerator freezer for 4-6 hours.
  6. Take out of the freezer and put it under running tap for few seconds so that it unmolds easily. Unmold the kulfi and serve with chopped pistachios.
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