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Pista Kulfi

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Adjust Servings:
1/2 L full cream milk or cow milk
1/2 cup pistachios (pista badam)
1/2 cup rice flour (can substitute with corn flour)
1/2 tsp cardamom (elaichi) powder
kesar essence
4 tbsp organic khand sugar

Nutritional information

762 kcal
112.83 g
17.27 g
29.1 g
1 mg
0 mg

Pista Kulfi

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


How to make Pista Kulfi

  • Pour milk to a pan and bring it to boil. Simmer when the milk begins boiling.
  • Stir constantly with a ladle and add the rice flour. Let the milk simmer till the volume is reduced to half. Crush the pistachios using a kitchen mortar and pestle into small bits and add them to the simmering mixture.
  • Simmer the milk mixture till you get the desired state of consistency and then add khand sugar. Once the sugar has dissolved completely, turn off the heat and place the vessel on a cool stone platform.
  • Add the kesar essence and cardamom powder after the condensed rabri cools down to room temperature. Pour in kulfi moulds and place a kulfi stick in the center and refrigerate in deep freezer for two hours. Pista kulfi is now ready to be served.


Pista Kulfi is a traditional dish and is a wonderful way to combine nuts and milk. While pista kulfi and rabri sound similar, know that kulfi and rabri are very different.

Pista has a characteristic flavor among other nuts. In ancient times, kulfi used to be frozen in earthen moulds. So, if you can find clean earthen moulds to freeze your kulfi then you can achieve better flavors with an earthen aroma!

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