To beat the summer heat, I made Kesar Pista Kulfi or Indian Spiced Ice Pop Recipe.Trust me, It is super delicious. This is such a nice and delicious kulfi with lots of goodness of Milk, Saffron, and Pista.
It is a dessert which relates to everybody’s childhood. We all love Matka Kulfi
because all these kulfi has childhood memories. In my childhood, my mom used to make kulfi and Ice cream at home. That time, summer vacations mean a lot of enjoyment.
Even, I make sure, my children also enjoy summer vacation the most, just how I did.
Summer is at its peak and Kesar Pista Kulfi can really help to ease with high temperatures.
For my kids, its super enjoyment as I am making ice creams, popsicles and kulfi and much more. They even forget to have lunch and dinner. If your kids are bored of drinking milk all the time, you can give milk in such a delicious manner like Ice creams and Kulfi.
Summer is the time to enjoy every day with cold, chilled treats.
I have lots of funny popsicle molds.If you want to buy colored, funny, stainless steel(especially for kulfi) and many more varieties are available online these days.Check online
or nearby shops.
To make this Kulfi, we need full-fat milk and boil it till it becomes thick.We know the procedure because many kheer recipes and basundi have the same thickness.Lots of dry fruits in this Kesar Pista Kulfi gives very nice crunch.
See How much Kesar
is good for your kids and overall.Saffron being always top in kitchen pantry with that special benefits.
Creamy yet grainy this Kesar Pista Kulfi is irresistible! Cherish all your memories of this awesome kulfi.
1 liter Milk
4 tbsp Cream/Malai
1/2 cup Sugar
few strands Kesar /Saffron
1 tsp. Cardamom powder
11/2 tbsp Pistachio
1 1/2 tbsp Almonds
1.Heat milk in a pan. Once it gets a roaring boil, add a huge tablespoon of hot milk to the saffron and keep aside.
2.Now add the cream to the milk, stir well and cook in medium-high flame until it reduces to half, most probably about 20 minutes. Just like Basundi, we have to reduce milk to half. We have to stir it continuously, so it should not stick to the bottom of pan.
3.Once its reduced to half, add the chopped nuts and sugar. Stir well and cook for 5 more minutes.
4.Switch off the flame, add the cardamom powder and let it cool to room temperature. Add to the kulfi moulds and freeze for 5-6 hours. You can insert bamboo sticks after 2-3 hours as well.
5.Take the kulfi molds out, use a butter knife and loosen the edges. Serve and enjoy.