Kesar Pista Kulfi

Enjoy this summer

with the traditional dessert Kesar Pista Kulfi

to beat off the scorching heat.

You will need:
Heavy bottom deep pan
14 nos Kulfi molds Or An aluminium vessel  + foil to cover it tightly
Plastic container with air tight lid

1 liter Full Fat Milk
1/2 tsp saffron
1 -2 green cardamon powder (opt)

1/3 cup pistachios ( Coarsely Powdered with little tit bits of pistachios)

1 tin Condense Milk ( Use Nestle Condense Milk for good results)
Milk Power ( Fill to the full the emptied condense milk tin)
8 tbsp water  to dissolve milk powder

2 tbsp sugar ( Optional – Depending on how much sweet you need)


  1. Pour milk in deep bottom pan & cook at medium heat.
  2. Add in crushed saffron & green cardamon powder (if you are using). Cook for 10 minutes stirring from time to time.
  3. Now add in pistachio powder.Cook for 5 minutes stirring continuously.
  4. Add in condensed milk.Scoop all the condense milk from the tin. At this stage make the flame to low.
  5. Now fill the emptied condense milk tin with milk powder
  6. Add water to form a paste
  7. Not to worry if there are some lumps remaining in the paste. These lumps will give a good texture at the end result.
  8. Add this milk powder  paste to the boiling milk
  9. Stir continuously.

  1. Cook the milk mixture on low flame to the  above  picture consistency.  This will take  approx 25 -30 minutes to reach the desired consistency.(This will ensure no crystals)
  2. Pour into moulds Or plastic air tight container
  3.  or an aluminium vessel. Cover it properly with aluminium foil.
  4. Freeze overnight.
  5. And enjoy it next day.
Note: How to take out Kulfi from the Molds
  1. Wet your hand with water & rotate it on the frozen Kulfi molds or keep the frozen kulfi mold for a second under running water ( KEEP THE MOLD LID CLOSED)
  2. Now open the lid & insert a medium size fork in the center of  Kulfi Molds.
  3. Pull the fork towards your side.
  4. Kulfi will come out with the fork.  

22 thoughts on “Kesar Pista Kulfi

  1. Hi Gheza e shiriin,

    We thought of escaping part of our cold weather by going away to Singapore but appreciate the cooler weather now :p

    Should have make and eat some Kesar Pista Kulfi while we were at Singapore. I reckon this is a nice, more flavorsome and less guilty version of ice cream.

  2. never made kulfi , its just the thought of standing waiting for the milk to reduce that puts me off. looks so good maybe I will give it atry insha allah

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