It is a perfect make-ahead recipe with the most effortless preparation and, ideally, the most tempting frozen dessert to surprise your guests with.
This is not just any kulfi; it’s an experience – a sensational blend of creamy richness and exotic flavors that will tantalize your taste buds. A traditional Indian summer treat, this kulfi is saturated with the subtly sweet flavors of kesar and pista and is the perfect finish to any meal. Satiate your sweet tooth this summer with this lusciously divine dessert! ‘Kesar’ is the Hindi name for saffron, and ‘pista’ in Hindi means pistachios. Hence, this dessert, Kesar Pista Kulfi, derives its name from the combo flavors of Saffron and Pistachios in this recipe. It is devoured straight from the matki/ fridge as is or in combination with falooda (thin vermicelli noodles) with a generous drizzle of rose syrup on top for the most flavorsome and enjoyable treat. A favorite of every age group, this Kesar Pista Kulfi is a great way to put your meals to an ecstatic end.
Prepared with a handful of ingredients Rich, creamy, and packed with flavors An egg-free recipe with a luscious texture A crowd-pleasing dessert, fit for celebrations and special occasions Perfectly sweet and purely indulgent Kids-friendly and super fun to make!
The best part is that this irresistibly delicious homemade Kesar Pista Kulfi is preservative-free and devoid of artificial flavors, which makes it way better than the store-bought ones.
Milk Powder — It adds more creaminess and richness to our yummy Kesar Pista Kulfi. Cornstarch — Cornstarch slurry is added to the kulfi mixture for extra thickness and lusciousness. It also helps the kulfi to hold its shape and structure. Nuts — Slivered, unsalted pistachios deliver the crunch and extra fun to the recipe. Essence — Pistachio essence lends the recipe a lovely hint of pista flavor. Condensed Milk — It enhances the deliciousness of this recipe, besides adding richness to the texture. It’s the sweetener in the recipe as no sugar is used for the preparation. Kesar/ Saffron strands — Kesar is the star ingredient that lends a rich flavor and an enticing hint of yellow color to our Kesar Pista kulfi.
Using half and half — More milk fat added to the Kulfi creates a creamier and more luscious dessert. Use half and half and whipping cream for the ultimate creaminess and deliciousness. Use good quality saffron — As most of the flavor and the beautiful yellow color of the pista kulfi depends on the quality of saffron used, always use good quality saffron for this recipe. Using yellow color — If you are not using saffron for any reason, add a few drops of yellow food color to enhance the looks of the kulfi. However, the kulfi will lack the flavor of saffron in that case. Keep patience — Kulfi needs time to set like any other ice cream. You need to allow it a few hours in the freezer before it is fully set to be devoured. Avoid opening the freezer door while the kulfi is under freezing, as the temperature changes will not let the kulfi set correctly. Make ahead recipe — This delicious homemade Kesar Pista Kulfi recipe needs some 6 to 8 hours to freeze completely. Therefore, you can make these joyful popsicles a couple of days in advance and serve them at the party to delight your family and friends.
Best place to keep your kulfi — To set your kulfis to their perfect best, pour the kulfi mixture into the molds and place them in the farthest and coldest part of the freezer. Further, keep patient and do not open the freezer door or remove the kulfis before setting the required time. The kulfi may seem hard and set outside, but it may still be soft and liquidy on the inside. Options for freezing without the molds — Even if you don’t have kulfi molds, you don’t need to worry. Transfer the Kulfi mixture to the freezer-safe container or kullad and freeze until set. It will still taste just the same!
Follow Step-by-step instructions to make the best Kesar Pista Kulfi
Try it today, and you’ll find an exquisite world of flavors patiently waiting to pamper your palate. So, if you are ready with the ingredients, shall we start?
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