Kesar Pista Kulfi Recipe: Creamy Indian Ice Cream Without an Ice Cream Machine
Kulfi is denser than ice cream because the milk is reduced, not whipped.
In This Guide
Did You Know?
The word kulfi is linked to the Persian word for a covered cup. Kulfi is a frozen dessert from the Indian subcontinent that dates to the Mughal period. It is made by slowly reducing milk, which makes it denser and creamier than ice cream, and it also melts more slowly.
Kesar Pista Kulfi Recipe Ingredients
- 1 litre full-fat milk
- 1/3 cup sugar (adjust to taste)
- A pinch of saffron soaked in 2 tbsp warm milk
- 1/4 cup chopped pistachios
- 4 cardamom pods, crushed
- 2 tbsp milk powder (optional, for body)
Method
- Bring the milk to a boil in a heavy pan, then simmer on low, stirring often and scraping the sides.
- Reduce to about 2/3 of its volume, around 40 minutes.
- Add sugar, milk powder, cardamom and the saffron milk. Simmer 5 more minutes.
- Stir in most of the pistachios and cool completely.
- Pour into kulfi moulds or small cups, cover, and freeze for at least 8 hours.
- Rest 5 minutes at room temperature, unmould and top with the remaining pistachios.
A Tip Worth Knowing
Stir the milk often. Skin and scorching are the two things that spoil kulfi.
Common Mistakes to Avoid
- Not reducing the milk enough. The kulfi will be icy.
- Skipping the cover on the moulds. Ice crystals form on the top.
- Stirring too little while the milk reduces. Scorching spoils the flavour.
Storage and Reheating
Keeps in the freezer for up to 2 weeks if well covered. Let it sit at room temperature for a few minutes before unmoulding.
Quick Answers
Can I use condensed milk?
You can, for a shortcut. The texture will be different from traditional reduced-milk kulfi.
Do I need kulfi moulds?
No. Small steel cups or moulds with foil lids work.
Cookware Note
A heavy-bottomed pan stops milk from catching. A triply stainless steel cookware pot works well for long, slow reductions.
Shop Triply Stainless Steel Cookware →
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