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Kesar Pista Kulfi Recipe

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Adjust Servings:
15 to 20 strands of saffron
4 cups full-fat milk
1/4 cup pistachios — chopped
4 tbsp sugar
1 tbsp cornflour
1 tbsp warm full-fat milk
1/2 tsp cardamom powder
1/2 tsp rose water

Nutritional information

811 kcal
89.76 g
40.35 g
34.45 g
461 mg
78 mg

Kesar Pista Kulfi Recipe

  • Veg
  • 2 hrs 30mins
  • Serves 4
  • Easy



Kesar pista kulfi is an ideal traditional Indian dessert.  It has a special place in the heart of the elderly and young people alike. Kulfi is a frozen, milk-based dessert well-known as traditional ice cream. It’s not quite your usual ice cream, though— unlike the ice creams, kulfi is not churned, and the texture is dense and thick; it will not melt as fast as ice cream. Presenting the kesar pista kulfi recipe, perfect for desserts during the summers— a healthy royal treat indeed!

Health Benefits

This kulfi has lots of health benefits. It is a healthy delight during the hot Indian summer season.  The kulfi does not contain any artificial color, flavor, and essence. It has few calories and sodium and gives instant energy and a fresh feeling!

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How to make Kesar Pista Kulfi

  • Combine cornflour and 2 tbsp of water in a small bowl and keep it aside. Similarly, combine saffron and 1 tbsp of warm milk in a small bowl and keep it aside.
  • Add milk and sugar in a heavy-bottomed non-stick pan and bring to boil on a low flame, occasionally stirring for five to seven minutes. Pour in the cornflour-water mixture, and cook on a low flame for twenty to twenty-five minutes, stirring occasionally and scraping the sides of the pan. Keep aside to cool slightly for ten to fifteen minutes.
  • Introduce the saffron-milk mixture, pistachios and cardamom powder. Pour the mixture into kulfi moulds and freeze it for 8 hours. Dip the mould in warm water and pull out the Kulfi, it will come out easily. Cut into slices and serve immediately.


The kulfi is a dessert par excellence. The word ‘Kulfi’ is derived from Hindi and is said to be a synonym for the word ‘ice’, coined by the residents of the Himalayan region. The word is spelled as ‘qulfi’, iand n Persian it means ‘covered cup’. It is believed that the kulfi was even relished back in the sixteenth century during the Mughal rule.

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