Kesar Pista Kulfi (How to make Kulfi)

When I started blogging, I had no clue how much excitement it would hold. I was always trying out new recipes, and blogging looked like a good option to document them. But now it has become a part of my life.

I look forward to trying new things so that I could share them with my Whisk Affair family. I have tried to improve a lot on my photography and in the process, I have learned so many interesting things which I would have otherwise missed.

It has been a wonderful journey and I hope I’ll keep blogging and keep improving in the years to come. Recently, we have unlocked one more achievement, and there is no better way for me to celebrate this wonderful milestone than with a traditional homemade Kesar Pista Kulfi recipe to enjoy this moment.

I remember eating plates after plates of Matka Kulfi at one of the outlets in Lucknow during my college time.

The most flavourful Mawa or Khoya Kulfi was served with a handful of falooda and a drizzle of rose syrup on top. There was no other dessert that warmed the soul like this chilled kulfi. 

Now that I have learned how to prepare a kick ass kulfi at home, there is no turning back.

So without wasting any time, here is a delicious Kulfi recipe for you guys to enjoy :). You might also like Thandai Kheer, Lachcha Rabdi and Basundi.

How is Kulfi different from Ice Cream?

Kulfi is an Indian version of ice cream which is made using thickened milk, saffron and is loaded with dry fruits. The sweetness and the earthy flavours that comes by thickening the milk makes this traditional Indian dessert irresistible. It is denser than ice cream and hence it does not melt as fast as ice cream does.

Made with pure saffron and freshly ground almond and pistachios, it is perfect for dessert during the summers and is healthy too! With all the dry fruits and Kesar used for making it, this dessert makes you feel nothing less than a royal.

Kulfi is served with flour noodles called falooda (falauda) in many parts of India. But feel free to serve it without them as well.

Variations of Kulfi Recipe

Traditionally kulfi is flavored with cardamom and saffron and have crunch from the nuts like almonds and pistachios but these days people have started to make variations of this delicious dessert. You can mango puree to the mixture and make Mango Kulfi or add some pureed strawberry and make Strawberry Kulfi.

I have also come across Paan Kulfi, Chocolate Kulfi, Orange Kulfi, Pineapple Kulfi etc. 

Add vanilla extract and you can have vanilla kulfi or add lot’s of fresh malai in the mixture and make malai Kulfi.

Tips to make best Kulfi Recipe

Make sure to use full fat milk to make it.

Reduce the milk on medium low heat. It will prevent it from burning at the bottom.

Keep stirring continuously while reducing the milk to prevent it from burning.

Use a heavy bottom pan to make Kulfi.

You can add flavourings of your choice and make Mawa Kulfi, Mango Kulfi or Paan Kulfi instead of this. Even Chikoo Kulfi and Guava Kulfi are getting very popular these days.

You can add khoya in my recipe and fasten the thickening process keeping the taste intact.

Serve this dessert with falooda which is a very popular combination. Boil the falooda until softened and top the kulfi with it. Falooda comes in various flavours these days. Saffron is my fav.

You can also top this kulfi with syrups like rose, khus etc.

Set the kulfi in fun moulds to make it exciting for kids.

If you like your kulfi creamy and not pieces of malai coming in your mouth, blend the thickened milk in a blender once it has reached to room temperature and then pour it in the moulds.

Do not blend the cold milk otherwise butter will separate from it.

Some people also add powdered bread slices in their kulfi mixture to thicken it faster.

How to make sure Kulfi doesn’t have Ice Crystals?

Thickening the milk well reduces the formation of ice crystals in kulfi.

Make sure the mixture is properly cooled before you pour it in the moulds.

Close the lid of the mould tightly to avoid formation of ice crystals in the kulfi.

Also make sure to freeze the kulfi at the lowest temperature possible. For best result, empty the freezer as much as you can before freezing kulfi so that the chances of ice crystal formation are very low.

How to make Kulfi with condensed milk?

You can add condensed milk in this recipe and make the process of thickening the milk faster. Just add 1 cup of condensed milk in the below recipe once the milk has reduced to half and skip the sugar. I used Milkmaid, you can use which ever is available where you live. You can taste the mixture once the milk is reduced to desired consistency and then add some sugar if necessary.  

How to make Kulfi using bread slices?

If you are in a hurry, adding a few bread slices soaked in milk reduces the thickening time of kulfi. Just remove the corners of the bread and soak it in some milk. Mash it after 15-20 minutes and add in the reducing milk.

It also helps in reducing the ice crystal formation in kulfi.

You might also like

Rasmalai

Basundi

Rabdi

Saffron Milk

How to make Kulfi Step by Step

Add the milk in a heavy bottomed pan. Bring to a boil. Let the milk simmer on low heat, till it has reduced to 1/3rd.

Soak saffron in 2 tbsp milk.

 Milk reduced to 1/3rd.

Add the saffron soaked in milk, sugar, pistachios, rose water and cardamom powder and mix well. Remove the pan from heat and cool to room temperature. Fill the thickened milk in the kulfi mould and freeze overnight.