Kesar PistaWhile talking about Indian cuisine, how can we ever forget the wonderful dessert options? The Indian forms of homemade ice cream substitutes are so delicious and elegant that you simply can't resist. Milk is the major ingredient for all desserts and Indian desserts are no exception. This one involves the majestic flavor of saffron and pistachio nuts along with the richness of fresh cream and manually condensed milk.





  • 1 ltr full fat milk
  • 1/3 cup fresh cream
  • ¾ cup sugar
  • 1 tbsp cornflour
  • 4 cardamom, finely crushed
  • 8 pistachios, roughly chopped
  • Few strands of saffron


  1. Put milk in a wide bottomed pan and heat till it comes to a boil. Boil for a couple of minutes and then remove ½ cup milk in a small bowl.
  2. Separate one tablespoon of milk in a small bowl and then let the other small portion of milk cool down to room temperature before you add the corn flour to it. Stir well to mix the corn flour thoroughly and then keep the mixture aside for later use.
  3. Add the saffron threads to the reserved one tablespoon milk and keep aside for later use.
  4. In the meantime, you will have to continue simmering the remaining milk in the pan on medium heat and stir at regular intervals so that the bottom does not start burning. The milk is to be reduced to three-fourths of the original quantity.
  5. Now, add fresh cream with the milk and continue simmering till the entire content is reduced to half of the original quantity.
  6. Now it is time to bring back the portion of milk that is now the mixture of corn flour. This is to be done very slowly and with continuous stirring; else the corn flour will form lumps as soon as it comes in contact with the hot milk. Keep stirring constantly till the entire mixture becomes thick.
  7. Add sugar, crushed cardamom and chopped pistachio nuts and continue stirring. Blend them well by continuous stirring and make sure that the sugar dissolves into the liquid mixture.
  8. Simmer the mixture for about 10 minutes and then turn off the heat. Now, add the saffron mixture and stir thoroughly.
  9. Let the mixture cool down at room temperature and then place it in the refrigerator. This technique will help in reducing the formation of ice crystals while you will be freezing the kulfi.
  10. Once the kulfi mixture is chilled, pour into the kulfi moulds and close the lids. Place the moulds into the deep freezer and keep overnight so that the kulfi sets properly and tightly.
  11. When ready to serve, place the moulds under running water and you will find it extremely easy to bring the kulfi out of the moulds.
  12. You can serve the kulfi intact in the serving plate or can slice them. Make the final garnishing with some more chopped nuts.