How to make Kesar Pista Kulfi – Recipe
Kesar Pista Kulfi is a traditional Indian dessert made with creamy condensed milk, saffron and pistachios. Known for its rich flavour and dense texture, this timeless delicacy has its origins in the Mughal era.
Perfect for summer or celebratory occasions, it combines the sweetness of condensed milk with the warmth of cardamom and the crunch of nuts in an indulgent treat. Kesar Pista Kulfi can be eaten as is or with falooda or rose syrup, paying tribute to Indian culinary traditions.
How to make Kesar Pista Kulfi – Recipe
Kesar Pista Kulfi is a traditional Indian frozen dessert with a rich, creamy texture and decadent flavour. Made from whole milk, saffron (kesar), pistachios and cardamom, this dessert is popular across India, especially during the hot summer months. Unlike Western ice cream, kulfi does not require whipping or churning, making it richer and smoother.
Known for its golden colour and subtle floral aroma, saffron and the crunch of pistachios add to the decadence of this decadent dessert. Its origins date back to the Mughal period, when it was considered a royal delicacy and was made the traditional way by boiling milk and freezing it in clay moulds.
Source: NDTV Food
Kesar Pista Kulfi is more than just a dessert; it is a reflection of Indian cuisine. Enjoyed at festivals, weddings and family gatherings, it brings people together with its irresistible charm. Whether eaten on its own, with falooda (vermicelli) or with a dollop of rose syrup, Kesar Pista Kulfi is a timeless delicacy that has been enchanting the palates of generations.
What is Kesar Pista Kulfi?
Kesar Pista Kulfi is a traditional Indian frozen dessert rich in flavour and texture. Made from whole milk and flavoured with saffron (kesar), pistachios and cardamom. Unlike ice cream, kulfi is not whipped or aerated, giving it a firmer consistency and creamier taste. It is a popular treat during summer and festivals such as Holi, Diwali and Eid.
History and Origin
Kulfi is said to have originated during the Mughal Empire in the 16th century. The royals often enjoyed desserts made with nuts, saffron and exotic spices, which led to the invention of kulfi. Traditionally, kulfi is made by boiling milk for hours to thicken it, then freezing it in clay moulds and using ice mixed with salt to freeze it.
Detailed Step-by-Step Recipe
Here are more detailed steps with expert tips to make the perfect kulfi:
Ingredients:
Milk (whole): 1 litre – whole milk is essential for a thick and creamy texture.
Condensed milk: 1/2 cup – optional but adds sweetness and creaminess.
Sugar: 1/4 cup (or adjust to taste).
Saffron (Kesar): 10-12 threads – for stronger flavour and colour, soak in 2 tablespoons of warm milk.
Cardamom powder: 1/2 teaspoon – adds a warming aroma. Pistachios (chopped): 2-3 tbsp.
Almonds (chopped, optional): 2 tbsp.
Cornstarch or milk powder (optional): 1 tbsp – helps thicken the milk faster.
Preparation Steps:
1. Boil the milk
Pour the milk into a thick-bottomed pot or pan. A thick pan will prevent it from burning. Heat the milk over medium heat and bring it to a boil. Once it boils, reduce the heat. Stir constantly to prevent the milk from sticking to the bottom or forming a layer of cream on top. This step ensures a smooth kulfi.
2. Thicken
When the milk is reduced by half, add sugar and condensed milk. If you want to thicken it further, dissolve 1 tablespoon of cornstarch or milk powder in 2 tablespoons of cold milk and add it to the pot. Cook for 2-3 minutes until thickened.
3. Add flavoring:
Add saffron milk, cardamom powder, chopped pistachios and almonds. Simmer for another 5-7 minutes on low heat to bring out the flavor.
4. Like
Switch off the heat and permit the brew to chill thoroughly to comfortable temperature. Stir occasionally while cooling to prevent a layer from forming on the surface.
5. Freeze
Pour the mixture into kulfi molds or small cups (steel glasses or disposable cups can also be used). Cover each mold with foil or plastic wrap. Insert a popsicle stick in the middle. Place the mould in the freezer for at least 6-8 hours or overnight.
Tips for making the perfect kulfi
Milk quality: Use whole milk for the creamiest results. Skim milk will not give you the rich taste. Stir continuously: This will prevent clumping and ensure a smooth base. Flavor Enhancer: Steeping saffron in warm milk brings out its color and flavor better. Consistency: For a crispier texture, leave pistachios coarsely chopped rather than finely ground.
Freeze: Use airtight moulds or wrap tightly in foil to prevent ice crystals from forming. Serving Suggestions: Garnish kulfi with pistachio slices, saffron threads or edible rose petals. Serve with falooda (vermicelli), sweet milk and rose syrup for a richer dessert. Pair it with fresh fruit like mango slices or berries.
Variations
Malai Kulfi: Omit the nuts and add cream or khoya (condensed milk) to accentuate the pure milk flavour. Mango Kulfi: Mix mango pulp into the cooled mixture before freezing. Rose Kulfi: Add a few drops of rose syrup and rose water to impart a floral scent. Cultural Significance
Kesar Pista Kulfi is a nostalgic sweet for many Indians and is commonly sold at street stalls in summer. This dish uses simple and healthy ingredients that are traditionally available, with saffron and pistachios giving it a luxurious touch that is often used for celebratory occasions.
FAQs
1.How to make kesar Pista Kulfi
Kesar Pista Kulfi is a traditional Indian frozen dessert with a rich, creamy texture and decadent flavour. Made from whole milk, saffron (kesar), pistachios and cardamom, this dessert is popular across India, especially during the hot summer months.
Unlike Western ice cream, kulfi does not require whipping or churning, making it richer and smoother. Known for its golden colour and subtle floral aroma, saffron and the crunch of pistachios add to the decadence of this decadent dessert.
Its origins date back to the Mughal period, when it was considered a royal delicacy and was made the traditional way by boiling milk and freezing it in clay moulds.
2.What is Kesar Pista Kulfi?
Kesar Pista Kulfi is a traditional Indian frozen dessert rich in flavour and texture. Made from whole milk and flavoured with saffron (kesar), pistachios and cardamom. Unlike ice cream, kulfi is not whipped or aerated, giving it a firmer consistency and creamier taste. It is a popular treat during summer and festivals such as Holi, Diwali and Eid.
3.History and Origin
Kulfi is said to have originated during the Mughal Empire in the 16th century. The royals often enjoyed desserts made with nuts, saffron and exotic spices, which led to the invention of kulfi. Traditionally, kulfi is made by boiling milk for hours to thicken it, then freezing it in clay moulds and using ice mixed with salt to freeze it.
4.Tips for making the perfect kulfi
Milk quality: Use whole milk for the creamiest results. Skim milk will not give you the rich taste. Stir continuously: This will prevent clumping and ensure a smooth base. Flavor Enhancer: Steeping saffron in warm milk brings out its color and flavor better.
Consistency: For a crispier texture, leave pistachios coarsely chopped rather than finely ground. Freeze: Use airtight moulds or wrap tightly in foil to prevent ice crystals from forming. Serving Suggestions: Garnish kulfi with pistachio slices, saffron threads or edible rose petals.
Serve with falooda (vermicelli), sweet milk and rose syrup for a richer dessert. Pair it with fresh fruit like mango slices or berries.
5.What are the Variations of kesar pista kulfi
Malai Kulfi: Omit the nuts and add cream or khoya (condensed milk) to accentuate the pure milk flavour. Mango Kulfi: Mix mango pulp into the cooled mixture before freezing. Rose Kulfi: Add a few drops of rose syrup and rose water to impart a floral scent.
Cultural Significance Kesar Pista Kulfi is a nostalgic sweet for many Indians and is commonly sold at street stalls in summer. This dish uses simple and healthy ingredients that are traditionally available, with saffron and pistachios giving it a luxurious touch that is often used for celebratory occasions.
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