Kesar Pista Kulfi

Hello Friends,

How did the weekend go ? Hope it was filled with fun and frolic. I had a good weekend too, you know why ? So, there are 2 reasons behind it. The first reason being the “not so cold” weather which made me more energetic to work towards my later reason ..haha..

So, the second reason is – I made Kesar Pista Kulfi from scratch at home and I must tell you, it was so much fun implementing it. Yes, it was my first time and I suppose it can still go better, but let me tell you friends, this attempt was worth trying..I have learnt few lessons on how to improvise it further and I request you all to try this home whenever you have some spare time.

Kulfi is a frozen dairy dessert originating from the Indian subcontinet in the 16th century. It is often described as “traditional Indian ice cream”. Kulfi has similarities to ice cream in appearance and taste, but it is denser and creamier. It comes in various flavours like Mango, Paan, Saffron ( Kesar), Rose, Malai. My personal favorite is Kesar and Paan πŸ™‚

I remember when we were kids, every thursday and Friday we could hear a soothing bell of the chime coming on a small truck or a car, carrying all the wonderful flavours of the Kulfis including the Matka kulfi and Falooda. I will also share the recipe of Falooda in my upcoming content. The man driving the truck, we used to call him ” Kulfiwale Bhaiye”..pure nostalgia …:(

Coming back to the topic, let me start sharing the recipe of the healthier version of the Kulfi, this time I would not say easy, as it needs little patience to complete the dessert.

Preparation Time : 10 minutes, Cooking Time : 90 minutes, Calories : 80/kulfi

Ingredients :

  1. Milk – 1.5 litres
  2. Saffron ( Kesar) – about 10 strands.
  3. Stevia / Sugar – 3 to 4 tablespoons
  4. Condensed Milk – 1 tablespoon
  5. Cornstarch/ Rice flour – 1 and half tablespoons

Directions :

  1. In a broad bottom pan, add milk and simmer the heat. Keep stirring.
  2. After 15 mins you will see the milk starts boiling. Ensure that you keep stirring the milk, else the milk would start sticking to the bottom.
  3. After 45 mins, you will see that the milk has reduced to 3/4th of its volume.
  4. Now is the time to add sugar and saffron. Add sugar and saffron to the milk. I did not use sugar to avoid the calorie count, instead used stevia ( which has 0 calories ).
  5. The saffron gives a light orange color to the milk.
  6. Now, in order to increase the consistency of the milk, add 1 tsp of rice flour mixed with 3 tsps of water and pour it to the milk.
  7. Keep stirring it further for more 15 mins.
  8. Now, add just 1 little tsp of condensed milk and stir it further.
  9. You will see that volume of the milk has reduced to less than half and consistency is thick and buttery.
  10. Now, close off the heat and allow the milk mixture to cool. Cooling it makes it even more thick.
  11. Transfer the kulfi to shot glasses or kulfi mugs and cover it with aluminium foil.
  12. Transfer it to the freezer and freeze it for 9-10 hrs.
  13. Kulfi is now ready to be served.

You can modify the quantity of sugar/stevia and the condensed milk based on your choice. I am sure the end result would be like below πŸ™‚

Please do try this at home and if you like the content of my blog, please like and follow me on wordpress.

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