Kesar Kulfi (Indian Rich creamy saffron ice-cream)

Kesar Kulfi (Indian Rich creamy saffron ice-cream)

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Servings: 6
Calories: 416


  • 4 1/2 pint Milk
  • 8 oz Sugar
  • 5 drops Rose water guJahjaf
  • 2 oz Pistachios piste, blanched, slivered
  • a pinch Saffron kcsar
  • 1/2 tsp Green cardamom choti elaichi, powdered


  • Boil the milk in a wok (kadhai); lower heat and stir constantly for 15 minutes. Thereafter, stir after every 5 minutes, until the milk is reduced to less than half its original quantity and acquires a granular texture.
  • Remove from heat; add sugar, rose water, pistachios, saffron soaked in 1 tbsp of milk and green cardamom powder. Stir till the sugar dissolves and then cool. Pour this mixture into kulfi (cone-shaped) moulds and cover. Freeze for at least 8 - 10 hours, to allow it to set well.
  • To unmould, open the lid, run a knife along the insides of the moulds and invert onto a serving dish. Alternately, dip the moulds (lid closed) into a pan of water, hold for a few seconds and then invert onto the serving dish.
  • Cut into pieces and serve immediately, sprinkled with rose syrup.
Calories: 416 kcal
Carbohydrates: 58 g
Protein: 13 g
Fat: 16g
Saturated Fat: 7 g
Cholesterol: 35 mg
Sodium: 153 mg
Potassium: 568 mg
Fiber: 1 g
Sugar: 56 g
Vitamin A: 614 IU
Vitamin C: 1 mg
Calcium: 412 mg
Iron: 1 mg
Dishes Puddings
Cuisine Indian
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