Fragrant Indian Kesar Pista Kulfi with Cardamom Sprinkles
Cool off with this rich and indulgent kulfi, capturing the essence of Indian flavors with saffron, cardamom, and pistachios.
Preparation
Get these tasks done before you start cooking.
Marinating the Saffron
- 1
Warm the milk
Warm 2 tablespoons of milk in a small bowl.
- 2
Bloom the saffron
Add saffron strands and let them bloom for at least 15 minutes.
- 3
Stir saffron milk
Stir to ensure an even yellow color.
Preparing the Kulfi Mixture
- 1
Boil the milk
Bring the full cream milk to a boil in a heavy-bottom pan, stirring frequently to prevent sticking.
- 2
Simmer the milk
Lower the heat and simmer, stirring often, until the milk reduces to about half.
Tip: Scrape the milk solids sticking to the sides of the pan to enhance flavor.
- 3
Add flavorings
Add sugar, saffron milk, cardamom powder, and chopped pistachios; mix well and let cool.
Tip: Chill your freezer-safe molds in advance for a quicker set.
How to Make Fragrant Indian Kesar Pista Kulfi with Cardamom Sprinkles
Total time: 0 min · Yields 4 servings
- 1
Thickening the Milk
Reduce milk while stirring continuously for an even texture.
- 2
Adding the Saffron
Introduce bloomed saffron once the milk thickens for the finest aroma.
- 3
Incorporating Nuts and Spices
Blend pistachios and cardamom once the kulfi mixture cools.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the freezer for up to 2 weeks.
Can I make this ahead?
Yes, prepare up to 2 days in advance and freeze, keeping it tightly sealed.
What if I don’t have molds?
You can use small cups or ramekins as a substitute.
Can I use a sugar substitute for a lower calorie version?
Yes, you can replace sugar with a sweetener like stevia or erythritol in smaller amounts.
What if I’m allergic to nuts?
Skip the pistachios and try a nut-free garnish like crushed pretzels or cookie crumbs.
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