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Kesar Pista Kulfi ( Saffron Pistachio Kulfi )

Ingredients
  Milk 2 Liter
  Sugar 400 Gram
  Pistachio 200 Gram, crushed
  Condensed milk 1⁄2 Can (5 oz)
  Saffron 2 Gram
  Food coloring 8 Drop (Green Colored)
  Green food coloring 8 Drop
Directions

1. Place milk, sugar and condensed milk in a heavy bottomed pan. Place over a medium flame and stir with a wooden spoon till the mixture becomes almost half the original amount. Add the crushed pistachios and remove from heat. Warm the saffron on a tava and crumble into the mixture and place on a low heat for 5 minutes more. Remove from the fire and cool. Pour into the kulfi moulds and freeze, for 3 to 4 hours.
2. If you wish you can place the mixture in an ice-cream mould, pack it in ice, and churn it by hand till the handle does not turn any more.

Recipe Summary

Cuisine: 
Asian
Servings: 
15

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Average: 4.3 (18 votes)

1 Comment

Ruhama's picture
Hi.I made my kulfi following your recipe but my kulfi mixture was a little thick.I let it freeze overnight yet its not frozen;its a little soft.I let my kulfi freeze in ceramic tea cups and covered it aluminium wrapping.Could you tell me why my kulfi hasn't frozen yet?Wont it freeze?