Kesar Pista Kulfi Recipe
Indulge in the rich and creamy flavors of Kesar Pista Kulfi, a delightful North Indian dessert that embodies the essence of traditional Indian sweets. This recipe is perfect for festive occasions like Holi or Diwali and is sure to impress your guests with its luxurious texture and fragrant saffron aroma. Let’s embark on this culinary journey to create a luscious dessert that will leave everyone wanting more!
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk (2% fat) | 3 liters |
| Sugar | 1/2 cup |
| Saffron strands | 1 teaspoon |
| Cardamom powder (freshly pounded) | 2 teaspoons |
| Pistachios (finely chopped) | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Cholesterol | 30 mg |
| Sodium | 90 mg |
| Total Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugars | 35 g |
| Protein | 10 g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 60 |
| Cooking | 35 |
| Total | 95 |
Servings
- Servings: 4
Cuisine
- Type: North Indian
- Course: Dessert
- Diet: Vegetarian
Instructions
To begin crafting your Kesar Pista Kulfi, start by condensing the milk. Pour 3 liters of milk into a heavy-bottomed saucepan and bring it to a vigorous boil over medium heat. This initial boiling stage is crucial as it sets the foundation for your kulfi’s rich flavor.
Once the milk reaches a boil, reduce the heat to low and allow it to simmer. During the early stages of simmering, you must stir the milk frequently to prevent it from sticking to the bottom of the pan. This process helps to ensure an even consistency and prevents any unwanted burning, which can impart a bitter flavor to your kulfi.
As the milk starts to reduce and thickens—this typically occurs when it has decreased to about half its original volume—it’s essential to switch to continuous stirring. At this point, you want to be extra vigilant, as the condensed milk can easily scorch if left unattended.
When the milk has thickened appropriately, it’s time to sweeten the mixture. Stir in the 1/2 cup of sugar, ensuring that it dissolves completely into the creamy concoction. Following the sugar, add in the freshly pounded cardamom powder, saffron strands, and finely chopped pistachios. The saffron will lend a beautiful golden hue and aromatic depth, while the pistachios contribute a delightful crunch.
Once all the ingredients are thoroughly combined, remove the saucepan from the heat and allow the mixture to cool completely. This step is essential to ensure that your kulfi sets properly without forming ice crystals.
When the mixture is cool, pour it into kulfi molds, filling each one about three-quarters full. Seal the molds tightly to prevent any air from getting in, then place them in the freezer. The Kesar Pista Kulfi needs ample time to freeze—approximately fifteen hours or more, so plan ahead for this indulgent treat.
If you have wooden ice cream sticks on hand, you can insert them into the molds before freezing to create delightful popsicle-style kulfis. Once they are fully frozen, gently run the molds under warm water for a few seconds to help release the kulfis. Carefully slide them onto serving plates.
This enchanting Kesar Pista Kulfi is not only a fantastic finale to your elaborate Indian dinner menu but also pairs beautifully with an array of appetizers like Paneer Tikka or vibrant chaat items. Celebrate the festivities or treat your guests with this divine dessert that embodies the spirit of love and togetherness!
Enjoy your Kesar Pista Kulfi and savor the creamy, aromatic goodness that is sure to leave a lasting impression on all who indulge!
