Experience the rich, creamy delight of Kesar Badam Pistachio Kulfi, a traditional Indian frozen dessert made with wholesome milk, nuts, and aromatic spices.
Packed with protein from almonds and pistachios, this kulfi offers heart-healthy fats and a satisfying indulgence without artificial flavors.
Quick to prepare and perfect for meal prep, it’s an elegant yet simple treat that delights both kids and adults alike.
Kesar Badam Pistachio Kulfi
Equipment
- 1 heavy-bottomed saucepan or kadai (1–2 L capacity)
- 1 small bowl (for saffron infusion)
- Stirring spoon or spatula
- Food processor, mortar & pestle, or knife (for nuts)
- Kulfi moulds or small cups (6 pieces)
- Freezer
Ingredients
- 1 litre full-fat milk
- 1 cup grated mawa/khoya
- ⅓ cup sugar
- 6 –8 almonds
- 8 –10 pistachios
- ¼ tsp cardamom powder
- ⅛ tsp nutmeg powder
- ¼ tsp saffron strands
Instructions
- Heat Milk to Perfection: Pour the full-fat milk into a heavy-bottomed saucepan or kadai. Place it over medium heat and allow it to come to a gentle boil. Stir occasionally to prevent milk from sticking to the bottom and sides. Heating slowly helps release the milk’s natural sweetness, which forms the base of a creamy kulfi.
- Infuse Saffron Flavors: While the milk is heating, take about 2 tablespoons of the hot milk in a small bowl and add the saffron strands. Let the saffron soak for at least 5–10 minutes. This process ensures that the saffron releases its golden color and delicate aroma fully, giving the kulfi a rich, vibrant hue and luxurious fragrance.
- Simmer Milk to Thickness: Once the milk reaches a boil, reduce the heat to low. Let it simmer gently, stirring frequently to prevent sticking or burning. While simmering, scrape off any layer of cream forming on the sides and fold it back into the milk. Continue simmering until the milk reduces to about half its original volume. This step concentrates the flavors and creates the custard-like consistency essential for traditional kulfi.
- Prepare Nutty Crunch: While the milk simmers, roughly chop the almonds and pistachios using a sharp knife, or pulse them lightly in a food processor. Avoid making a fine powder; a coarse texture gives the kulfi a pleasant bite and enhances its nutty aroma. Set the chopped nuts aside for later.
- Combine Mawa and Sugar: Add the grated mawa (khoya) and sugar to the reduced milk. Stir continuously while the mixture warms and melts the mawa. Initially, the mixture may seem more liquid, but continued simmering will thicken it into a luscious, custard-like consistency within 10–15 minutes. This step adds natural creaminess and sweetness to the kulfi.
- Incorporate Aromatics and Nuts: Once the milk-mixture reaches a thickened consistency, add the coarsely chopped almonds and pistachios, the saffron-infused milk, cardamom powder, and nutmeg powder. Stir gently but thoroughly to evenly distribute the nuts and spices. This ensures every bite of kulfi is aromatic, flavorful, and nut-filled.
- Cool Before Moulding: Allow the kulfi mixture to cool slightly at room temperature, especially if you plan to use metal moulds. Pouring hot mixture directly can cause sticking or uneven freezing. Cooling for 10–15 minutes is ideal and also allows flavors to meld further.
- Fill Kulfi Moulds Carefully: Spoon the slightly cooled mixture into kulfi moulds or small cups, leaving a little space at the top to allow expansion during freezing. Smooth the surface lightly with the back of a spoon for an even finish.
- Freeze to Firm Perfection: Place the filled moulds upright in the freezer. Allow them to freeze undisturbed for 4–6 hours or until fully solid. For best results, avoid moving them during the initial freezing stage to prevent uneven texture.
- Unmould and Serve Delightfully: To serve, dip the mould briefly in warm water for 5–10 seconds. Gently run a knife along the edges to loosen the kulfi. Carefully pull it out, slice if desired, and serve immediately. Optionally, sprinkle some extra chopped nuts on top for added crunch and visual appeal.
Notes
- Always use full-fat milk for rich and creamy kulfi.
- Grated mawa/khoya is essential for traditional texture; do not skip.
- Coarsely chopped nuts give a pleasant bite—avoid finely powdered nuts.
- Stir milk frequently while reducing to prevent burning and sticking.
- Saffron infuses best when soaked in warm milk for a vibrant color.
- Kulfi must freeze undisturbed for at least 4–6 hours for perfect firmness.
- Metal moulds release kulfi easily after dipping briefly in warm water.
- Experiment with additions like chocolate chips, dried fruits, or fruit puree for variety.
Chef’s Secrets To Perfect Kulfi
Creating a smooth and flavorful kulfi is all about patience and attention to detail.
Always simmer the milk slowly to reduce it, scraping the sides to reincorporate the milk solids.
This step intensifies the flavor and prevents a burnt taste.
Soak saffron in warm milk to unlock its aroma and golden color fully.
Using coarsely chopped nuts instead of fine powder adds texture and bursts of nutty flavor.
Lastly, letting the mixture cool slightly before freezing ensures even texture and prevents the kulfi from sticking to the moulds.
Small tweaks, like adding a pinch of nutmeg or experimenting with chocolate, can elevate this traditional dessert to a gourmet treat.
Serving Suggestions For Maximum Enjoyment
Serve Kesar Badam Pistachio Kulfi straight from the freezer for a refreshing, indulgent experience.
Sprinkle extra chopped almonds, pistachios, or saffron strands on top for an elegant presentation.
This kulfi pairs wonderfully with a light fruit salad or chilled rose syrup for a more decadent touch.
It also makes a perfect dessert for festive meals, summer parties, or even as an after-dinner treat.
For a fusion twist, drizzle a little melted dark chocolate over the kulfi before serving.
Storage Tips For Long-Lasting Kulfi
Store your kulfi in the freezer in airtight moulds or containers to prevent ice crystallization and maintain its creamy texture.
Avoid frequent opening of the freezer, as temperature fluctuations can make the kulfi icy.
Homemade kulfi can last up to 1–2 weeks if stored properly.
If you need to store for longer, wrap each kulfi in parchment paper and place them in an airtight container before freezing.
To serve, allow it to sit at room temperature for a few minutes or dip briefly in warm water to release it from the mould.
Frequently Asked Questions
1. Can I make kulfi without mawa/khoya?
Yes, you can make a simpler version using just full-fat milk, sugar, and nuts.
However, mawa adds richness and a creamy texture that makes traditional kulfi indulgent and smooth.
2. How do I prevent kulfi from becoming icy?
The key is to simmer the milk properly to reduce it, use full-fat milk, and freeze it slowly without disturbance.
Cooling the mixture slightly before freezing also helps maintain a smooth texture.
3. Can I use other nuts instead of almonds and pistachios?
Absolutely! Cashews, walnuts, or a mix of dried fruits can work well.
Chop them coarsely to preserve the crunchy texture that complements the creamy kulfi.
4. How long does homemade kulfi last in the freezer?
Stored in airtight moulds or containers, kulfi can stay fresh for 1–2 weeks. Avoid thawing and refreezing to maintain its smooth consistency.
5. Can I add flavors like chocolate or fruit?
Yes! Melted dark chocolate or fruit purees (like mango or strawberry) can be mixed in before freezing for a creative twist.
Just ensure the mixture is slightly cooled before adding these ingredients to avoid curdling or uneven texture.
