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Kesar Pista Malai Kulfi

By on April 6, 2017
Kesar Pista Malai Kulfi

Kesar Pista Malai Kulfi

Kesar Pista Malai Kulfi

Kesar Pista Malai Kulfi

Kulfi is a Persian word and the origin of this recipe goes back till the mughal dynasty even before the conception of mughul dynasty sweet thick evaporated milk was famous with the Hindu community. Try this delicious Kesar Pista Malai Kulfi.


  1. Milk, full cream – 1.5 to 2 liters
  2. Cream, optional – ¼ cup
  3. Sugar, adjust to your sweetness – ¼ cup
  4. Pistachios, chopped – 20
  5. Saffron milk – 2 tbsp
  6. Cardamom powder – ½ tsp

Method ;

  • Firstly in a thick bottomed pan take full cream milk and get to a boil.
  • Once the milk comes to a boil add cream and give a good stir, simmer for 30 minutes and keep stirring in between.
  • Then add sugar, mix and simmer for 5 minutes or till the milk thickens completely.
  • Then add chopped pistachios, saffron milk and cardamom powder, cook more for 5 minutes.
  • Take it of off the flame and let it cool completely.
  • When the milk is cooled completely, pour them to kulfi moulds.
  • Cover the glass with cling wrap or foil.
  • Freeze the molds or cup for at least 5 hours or overnight.
  • Then insert a stick in between the cup.
  • Then slowly warm up by rubbing in between your hands you can also dip in warm water.
  • Gently remove the kulfi from the glass mould and garnish with few chopped pistachios.
  • Finally serve kulfi immediately.

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About Shanila Akhter

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