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Kesar Pista Kulfi

Course Ice Cream
Cuisine Indian
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Servings 8
Author Rafeeda

Ingredients

  • 750 ml milk
  • 1/3 can condensed milk
  • 1/4 cup sugar
  • 1 tbsp cornflour
  • 1 tsp cardamom powder
  • 1/8 tsp saffron streaks
  • 1/4 cup shelled pistachios chopped

Instructions

  • Mix the cornflour into a smooth paste using 100 ml milk.
  • Heat 50 ml milk and soak the saffron strands.
  • Mix the remaining milk along with the condensed milk and sugar in a heavy bottomed saucepan and bring to boil.
  • Keep boiling, scraping the sides to collect the cream till the mixture becomes 3/4.
  • Add in the cornflour mixture and mix well till the milk thickens.
  • Add in the cardamom, saffron milk and the shelled pistachios.
  • Cook for a couple of minutes more and switch off the flame.
  • Allow the mixture to cool. Pour into popsicles and freeze overnight till set.
  • To release from the popsicles, dip it in a glass of hot water for 30 seconds and pull it out. Dump it in!!! :)

Notes

I didn't add the rosewater as mentioned in the original recipe, simply because I didn't have it. But I know it would have added a more yummy flavor into the kulfi if added. Nonetheless, the kulfis were lipsmacking!