Kesar Pista Kulfi
Prep time
Cook time
Total time
Rich, creamy dessert made from reduced milk and flavored with cardamom and saffron
Recipe type: Dessert
Serves: 6
  • 500 ml Milk (I used Amul's pasteurized milk)
  • 200 ml sweetened condensed milk (half tin)
  • 1 tsp cornflour dissolved in 2 tbsp of milk
  • 6-7 saffron strands soaked in 2 tsp of milk
  • 3 green cardamoms (only seeds)
  • 12-15 unsalted pistachios
  1. Boil the milk, along with condensed milk, stirring frequently to avoid scalding of milk.
  2. In the meantime, powder the pistachios and cardamom seeds together, using a grinder.
  3. Add this powder to the milk and let it simmer for a while.
  4. When the milk is almost reduced to half, add the cornflour dissolved in milk. Stir well. Add the soaked saffron and simmer till milk reduces to half of it's original volume.
  5. Let the creamy milk cool for a while. Pour in moulds (Aluminum or plastic), or in earthen pots (Kullhar). Always soak the earthen ware in cold water for at least 30-60 minutes before using them.Cover the mouth of matka/kullhar with aluminum foil.
  6. When the mixture cools down to room temperature, transfer the moulds to the freezer and let the Kulfi set for minimum 5-6 hours..
  7. For un-moulding, just place the moulds (with secured lids) under running water for few seconds or 'rub' them between your palms and then insert a clean icecream stick or toothpick and pull out the Kulfi.
  8. Serve immediately.
  9. Serving suggestions: You can serve it with a dash of rose syrup.
  10. The kulfi tastes awesome when paired with strawberry or raspberry jelly, some falooda ( type of sweetened vermicelli),rose syrup, basil seeds and crushed ice (optional).
From the given quantity of ingredients, I could fill 3 aluminum moulds, 5 plastic Popsicle moulds and one kullhar.
Recipe by Sindhi Rasoi |Sindhi Recipes at