Kesar Pista Kulfi

August is almost ending, however there seems to be no respite from the summer heat. More than the heat, it is the humidity which is really unbearable. Even thinking about going for a walk for some bout of fresh air is like a horror! You will come back drenched and literally bathing in sweat even at nights! Hopefully, within the next couple of weeks, things should ease though summer officially stays in this part of the world till mid October at least!

After having made the Chana Dal Halwa as a part of the SNC - South vs North Challenge - a brainchild of Divya Pramil of You Too Can Cook, I was never able to participate in any of them that followed. A lot of factors contributed to not being able to participate in the challenges. However, this time when Shruthi of Shruthi's Rasoi declared the challenge of the month, I just couldn't hold myself. First of all it had been ages since I had made ice cream and then it becomes a chance to participate in the challenge after so long. So here it is!!! I absolutely enjoyed making it, pouring it into the popsicles and licking the pan I made the mixture in... It tasted too good then also! Since my cousins discovered the kulfi in the fridge and had eaten a couple of them, I ensured that I took a picture of at least one of it before the whole lot disappeared!!! ;)

Kesar Pista Kulfi
Makes 8 popsicles
Recipe adapted from here


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


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!!! :)


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!

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