Kesar Kulfi Recipe

Bloom saffron

Place saffron strands in a small bowl and pour 2 tablespoons warm milk over them. Let steep for 15–20 minutes until the milk turns deep golden-yellow and aromatic.

Chop pistachios and slivered almonds roughly. Reserve about 2 tablespoons of chopped pistachios for garnish and mix the remaining pistachios/almonds into the kulfi base later.

Crush or lightly bruise the cardamom pods with the flat side of a knife to open them and release seeds.

In a heavy-bottomed saucepan, pour 1 liter whole milk and bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.

Once the milk begins to simmer, reduce heat to low. Add the crushed cardamom pods and continue to simmer gently, stirring frequently, for 25–30 minutes to reduce the milk by about one-third. Scrape any milk solids from the sides into the milk while stirring.

In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of the reduced warm milk (or water) to form a smooth slurry with no lumps.

Remove the cardamom pods' husks if desired, then add the cornstarch slurry to the simmering reduced milk while stirring continuously. This will help thicken slightly and give a creamy kulfi texture.

Stir in 200 ml condensed milk, 50 g granulated sugar, and 120 ml heavy cream (if using). Continue to cook on low for another 6–8 minutes, stirring, until the mixture is slightly thicker and coats the back of a spoon. Taste and adjust sweetness if necessary.

Stir in 3 tablespoons milk powder (optional) to add body; whisk well to avoid lumps and simmer 1–2 more minutes.

Remove the pan from heat. Add the saffron-infused warm milk (including strands) and mix thoroughly so the color and aroma are evenly distributed.

Allow the mixture to cool for 10–15 minutes at room temperature. If you prefer a smoother texture, strain the mixture through a fine mesh sieve into a bowl to remove cardamom husks and any coagulated bits.

Stir the chopped pistachios and almonds (reserve garnish) into the cooled kulfi mixture so nuts are evenly distributed.

Pour the kulfi mixture into molds, filling them leaving a small headspace for expansion. Tap the molds lightly on the counter to release air bubbles.

Insert wooden sticks if molds do not have built-in handles. Sprinkle the reserved chopped pistachios and a few extra saffron strands on top of each filled mold for garnish.

Cover molds with lids or tightly with foil/plastic wrap to prevent ice crystals. Place molds upright in the freezer and freeze for at least 8 hours, preferably 10–12 hours or overnight, until fully set.

To unmold, run the molds under warm (not hot) running water for 10–20 seconds while holding the mold away from direct nozzle contact. Gently pull the kulfi out using the stick or push from the base.

Serve immediately on chilled plates or in small bowls. Optionally, sprinkle a few more chopped pistachios, slivered almonds, and a couple of saffron strands on top. Kulfi will keep well in an airtight container in the freezer for up to 2 weeks (texture best within 1 week).