Kulfi is a creamy and rich traditional Indian ice cream. For this kesar pista kulfi recipe, you need only 6 ingredients. Be sure to watch the video!
- About Indian Kulfi
- Ingredients Required
- Watch Kulfi Recipe Video
- My Tried and True Tips
- FAQs Kesar Pista Kulfi Recipe
- Kesar Pista Kulfi Recipe
About Indian Kulfi
Kulfi is a popular dessert across Northern India. It is believed to originate during the Mughal era in the 16th century. There are specific entries about Kulfi in the Mughal Emperor Akbar’s Ain-i-Akbari.
Since then, Kulfi has never failed to charm the taste buds of food lovers in India. The distinctive feature of the Kulfi is its conical shape. There are special moulds available for freezing and shaping kulfi.
The word ‘Kesar’ in Hindi means saffron , and ‘pista’ is the short name for pistachio . Hence, the saffron and pistachio flavoured kulfi got its name – kesar pista kulfi .
It is traditionally made by slow cooking the milk until it reduces to at least half, resulting in a rich and sweet condensed/caramelized goodness. Kulfi, prepared via slow cooking the milk, also renders a unique smooth mouthfeel devoid of ice crystals.
Ingredients Required
- Milk – Full Cream or full-fat milk is best for this kulfi recipe. Avoid using toned or skimmed milk.
- Sugar – Adjust the amount of sugar according to your taste preference.
- Saffron (Kesar) – For this kesar pista kulfi recipe, saffron is an essential ingredient. It gives the kulfi a beautiful yellow colour and a rich taste.
- Pistachio – The ground unsalted pistachio is the secret ingredient that makes my kulfi recipe successful.
- Mawa (Khoya) – To thicken the milk and give it a creamy texture, we add mawa/khoya/evaporated milk to this kulfi recipe. Use unsweetened khova to make kulfi.
- Green Cardamom gives kulfi a sweet aroma and slightly spicy taste.
Additional Flavours:
You can experiment with the taste of the kulfi by adding a few of these additional ingredients:
- dried rose petals
- any sweet berry or fruit puree
- melted, semi-sweet dark chocolate
- betel or paan leaves for making paan kulfi
- sweet mango puree for making mango kulfi
Watch Kulfi Recipe Video
My Tried and True Tips
- Always use full-fat or whole-cream milk to make kulfi or any other Indian dessert .
- Allow the milk to simmer over low heat and stir at regular intervals. This slow-cooking process turns milk into thick, creamy, caramelized goodness like we did for this baked shahi tukra .
- Add cardamom powder and saffron while slow-cooking the milk and not towards the end.
- Add crumbled mawa (khoya), sugar, and pistachio powder only when the milk is reduced to half . This is because adding these ingredients, in the beginning, will never allow milk to thicken.
- Before freezing, allow the kulfi mixture to cool down completely at room temperature.
- Please note that once frozen, the dessert’s sweetness reduces a notch. Hence, after cooling the kulfi mixture, taste it and, if required, add more sugar.
- While unmoulding the kulfi, dip the moulds in room temperature water for 10 – 20 seconds to easily remove the kulfi.
Kulfi tastes like ice cream but is denser and creamier and does not melt as quickly as ice cream. Ice creams are made by whipping heavy cream, whereas a Kulfi is made by condensing milk.
Kesar Pista, Rose, and Mango are the traditional and most popular Kulfi flavours. In addition, Kulfis are now enjoyed in new exotic flavours like Paan, Gulkand, Strawberry, Roasted Almond, etc.
If you wish to skip adding Khoya (mawa), you can add condensed milk (milkmaid) to thicken the milk. Adjust the amount of sugar according to your taste because the store-bought condensed milk is too sweet.
More Indian Dessert Recipes
- Badam Kheer
- Basundi Recipe
- Kesar Shrikhand
- Mango Ice Cream
- Mango Shrikhand
- Baked Shahi Tukda
- Mughlai Style Phirni
- Instant Coconut Ladoo
- Mint Pineapple Popsicles
Ingredients
- ▢ 1 litre full fat milk
- ▢ 200 gram khova/khoya/mawa (evaporated milk)
- ▢ ½ Cup granulated white sugar or to taste
- ▢ ¼ Cup unsalted pistachio
- ▢ 1 teaspoon green cardamom powder (elaichi powder)
- ▢ 1 teaspoon saffron (kesar)
Instructions
- To make Kulfi, first in a blender grind pistachio to a coarse powder. Transfer to a bowl and set aside.
- Now in a heavy-bottomed saucepan heat milk over low heat. Add cardamom powder, saffron, and keep on stirring the milk occasionally. Let it simmer over low heat till it reduces to half the original quantity and thick in texture.
- Once milk thickens, add grated khoya, sugar, and pistachio powder. Stir to mix nicely. Simmer the milk till sugar and khoya are nicely dissolved in the milk. Taste and add more sugar if required. Turn off the heat
- Let the kulfi mixture cool down to room temperature.
- Pour the liquid into the Kulfi molds or in an airtight stainless steel or glass box with a tight fitting lid. Set Kulfi in the freezer for 5 – 6 hours or best overnight.
- Kulfi molds come with lids. So if you want to insert an ice cream stick in the kulfi, do not put the lid. Cover the top of the mold with aluminum foil and insert a skewer or ice cream stick poking a hole in the aluminum foil.
- To serve or to unmould the Kulfi, allow the kulfi molds to remain at room temperature for a few seconds or rub them between your palms for a few seconds. Then unmold the kulfi or pull out using the ice cream stick inserted.
- Serve kesar pista kulfi chilled.
Recipe Notes:
- Always use full-fat or full cream milk for making kulfi.
- Add cardamom powder while slow cooking the milk and not towards the end.
- Add crumbled mawa (khoya), sugar, and pistachio powder only when milk is reduced to half .
- Before freezing allow the kulfi mixture to cool down completely at room temperature.
- Please note once frozen the sweetness of the desserts is reduced a notch. Hence, after cooling the kulfi mixture, taste it and if required add more sugar.
- While unmoulding the kulfi, dip the molds in room temperature water for 10 – 20 seconds to easily remove the kulfi.
- Kulfi can be served on a stick like other popsicles or in scoops like ice cream.
Nutrition
We follow a strict NO SPAM Policy
Kesar Pista Kulfi Recipe
Equipment
- Saucepan
Ingredients
- 1 litre full fat milk
- 200 gram khova/khoya/mawa (evaporated milk)
- ½ Cup granulated white sugar or to taste
- ¼ Cup unsalted pistachio
- 1 teaspoon green cardamom powder (elaichi powder)
- 1 teaspoon saffron (kesar)
Instructions
- To make Kulfi, first in a blender grind pistachio to a coarse powder. Transfer to a bowl and set aside.
- Now in a heavy-bottomed saucepan heat milk over low heat. Add cardamom powder, saffron, and keep on stirring the milk occasionally. Let it simmer over low heat till it reduces to half the original quantity and thick in texture.
- Once milk thickens, add grated khoya, sugar, and pistachio powder. Stir to mix nicely. Simmer the milk till sugar and khoya are nicely dissolved in the milk. Taste and add more sugar if required. Turn off the heat
- Let the kulfi mixture cool down to room temperature.
- Pour the liquid into the Kulfi molds or in an airtight stainless steel or glass box with a tight fitting lid. Set Kulfi in the freezer for 5 – 6 hours or best overnight.
- Kulfi molds come with lids. So if you want to insert an ice cream stick in the kulfi, do not put the lid. Cover the top of the mold with aluminum foil and insert a skewer or ice cream stick poking a hole in the aluminum foil.
- To serve or to unmould the Kulfi, allow the kulfi molds to remain at room temperature for a few seconds or rub them between your palms for a few seconds. Then unmold the kulfi or pull out using the ice cream stick inserted.
- Serve kesar pista kulfi chilled.
Video
Notes
- Always use full-fat or full cream milk for making kulfi.
- Add cardamom powder while slow cooking the milk and not towards the end.
- Add crumbled mawa (khoya), sugar, and pistachio powder only when milk is reduced to half .
- Before freezing allow the kulfi mixture to cool down completely at room temperature.
- Please note once frozen the sweetness of the desserts is reduced a notch. Hence, after cooling the kulfi mixture, taste it and if required add more sugar.
- While unmoulding the kulfi, dip the molds in room temperature water for 10 – 20 seconds to easily remove the kulfi.
- Kulfi can be served on a stick like other popsicles or in scoops like ice cream.
Nutrition
Sev Tamatar Ki Sabji is a simple yet satisfying Indian main course dish that uses a handful of everyday ingredients to create a comforting curry.
- What is ‘Sev’?
- Recipe Highlights
- Ingredients You’ll Need
- How To Make Sev Tamatar Ki Sabji
- Sev Tamatar Ki Sabji
What is ‘Sev’?
Sev, is a popular snack (namkeen) in India made with gram flour. It is often served with a cup of tea as a munching snack across Gujarat, Rajasthan, and Central India.
The vegetarian dishes like sev tamatar ki sabji is commonly prepared in regions where fresh vegetables can be scarce due to the arid climate, showcasing the resourcefulness and creativity inherent in regional cooking.
Sev Tamatar Ki Sabji, is a flavourful tomato curry loaded with thick, spicy, crispy sev – a favourite in Rajasthani and Gujarati households. The simplicity of this sabji recipe makes it accessible, while the robust flavours ensure it remains a favourite across generations.
Recipe Highlights
- nut free
- vegan dish
- easy to cook
- one pot main course
- perfect for hot summer days
- requires a few pantry staples
Ingredients You’ll Need
- Onion and Tomatoes are the base of this curry. Fresh, ripe chopped and blended tomatoes are the star provide a tangy taste and bright colour.
- Sev : Thick, crispy made from chickpea flour (besan), sev adds a delightful flavour and contrast to the tomato gravy.
- Ginger, Garlic, Green Chilli finely chopped instead of paste adds a rustic flavour to the sev tamatar ki sabji.
- Whole Spices : Cumin Seeds (jeera), Black Mustard Seeds (Jeera)
- Spice Powders: Red Chilli Powder (use the one that gives bright colour and spiciness), turmeric powder, asafoetida (hing), and Garam Masala .
- Oil : I use neutral flavour vegetable refined oil for cooking this curry. You can use mustard oil for the sharp and robust flavour or ghee for sweet aroma.
- Fresh coriander leaves add a burst of freshness and colour to the curry.
- Salt and Water
How To Make Sev Tamatar Ki Sabji
Preparing the Ingredients
- Begin by finely chopping the onions, garlic, and ginger. Wash and chop the half of the tomatoes into small pieces and blend the rest into a smooth paste. Keep the sev ready for use.
- Mix red chilli powder and turmeric in ¼ cup of water in a bowl until combined nicely. Keep it aside.
Tempering the Oil
- Heat oil and a tablespoon in a kadhai over medium heat.
- Once hot, add a cumin seeds and mustard seeds. Allow them to sizzle.
Sautéing the Aromatics
- Add the chopped onions, ginger, garlic, and green chilli to the kadhai. Sauté until they turn golden brown. This process takes about 5 -7 minutes over low heat.
Cooking the Tomatoes
- Add the chopped tomatoes to the kadhai along with salt.
- Mix and cook over low heat till tomatoes break down completely.
- Once tomatoes are mushy, add tomato paste, spices dissolved in water and stir well to combine. Cover the pan and let the tomatoes cook down for about 10 minutes, stirring occasionally, until it form a thick, saucy consistency.
Simmering and Seasoning
- Once the tomatoes are cooked down, stir in water and garam masala.
- Let the sabji simmer for another 5 minutes to allow the flavours to meld together. Taste and if required, add more salt or spices.
Adding the Sev
- Just before serving, add a generous handful of sev to the tomato gravy, stirring gently to combine. Be careful not to add the sev too early, as it will lose its crunch.
- Garnish with freshly chopped coriander leaves.
Serving Suggestion
Sev Tamatar Ki Sabji is best served with traditional Indian breads like wheat or bajra roti, gluten free rice roti , phulka or paratha.
If you are planning to serve it in a thali , like an elaborate meal on special occasion, then dishes like Rajasthani Boondi Ki Kadhi , Gatte Ki Sabzi , Lehsun Ki Chutney, Masala Chaas , and Kachumber Salad works well.
More Indian Sabji Recipes
- Arbi Ki Sabji
- Aloo Ki Sabzi
- Gatte Ki Sabzi
- Kathal Ki Sabzi
- Dahi Lauki Ki Sabji
- Kachhe Kele Ki Sabji
- Kamal Kakdi Ki Sabji
Ingredients
- ▢ 2 tablespoon vegetable refined oil
- ▢ 1 medium size onion, finely chopped
- ▢ 4 garlic cloves, minced or crushed
- ▢ 2 green chilli fine chopped
- ▢ 1 inch ginger, finely chopped
- ▢ 1 large size tomato, finely chopped
- ▢ 1 medium size tomato, blended into a paste
- ▢ 1 teaspoon salt or to taste
- ▢ 1 teaspoon red chilli powder (use the one that gives bright colour and spiciness)
- ▢ ½ teaspoon turmeric powder
- ▢ 1 Cup water
- ▢ ½ teaspoon Garam Masala get recipe
- ▢ 1 Cup sev (thick besan sev or Ratlami sev)
- ▢ handful of fresh coriander leaves, chopped
Instructions
- Blend one medium size tomato into a smooth paste.
- Mix red chilli powder and turmeric in ¼ cup of water in a bowl until combined nicely. Keep it aside.
- Heat oil and a tablespoon in a kadhai over medium heat. Once hot, add a cumin seeds and mustard seeds. Allow them to sizzle.
- Add the chopped onions, ginger, garlic, and green chilli to the kadhai. Sauté until they turn golden brown. This process takes about 5 -7 minutes over low heat.
- Add the chopped tomatoes to the kadhai along with salt. Mix and cook over low heat till tomatoes break down completely.
- Once tomatoes are mushy, add tomato paste, spices dissolved in water and stir well to combine. Cover the pan and let the tomatoes cook down for about 10 minutes, stirring occasionally, until it form a thick, saucy consistency.
- Once the tomatoes are cooked down, stir in water and garam masala.
- Let the sabji simmer for another 5 minutes to allow the flavours to meld together. Taste and if required, add more salt or spices.
- Just before serving, add a generous handful of sev to the tomato gravy, stirring gently to combine. Be careful not to add the sev too early, as it will lose its crunch.
- Garnish with freshly chopped coriander leaves.
- Serve Sev Tamatar Ki Sabji warm with phulka.
Recipe Notes:
- This is a spicy curry, hence adjust the number of chillies according to personal taste preference.
- You can use mustard oil for the sharp and robust flavour or ghee for sweet aroma instead of vegetable refined oil.
- The bright red colour of the sabji comes from ripe and juicy tomatoes and the variety of red chilli powder used.
- Add salt cautiously to the gravy because sev also has spices and salt in it.
Nutrition
We follow a strict NO SPAM Policy
