April 01, 2019

Malai Kesar Pista Kulfi | Indian icecream | Indian Frozen Dessert

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Kulfi or Qulfi is an Indian frozen diary dessert which is popular across the Indian Subcontinent . Kulfi is similar to ice cream but it is dense and creamier as there is no whipping involved in the process of preparation. The milk is reduced to a thick consistency and the necessary flavors are added to the reduced milk and then frozen . As the consistency is thick and dense ,kulfi doesn't melt as easily as an ice cream.
The typical flavors are elaichi (cardamom),pista (pistachio) ,saffron (kesar/zaffran) ,almonds + pista (badam + pista) and combination of various flavors like kesar ,pista,badam ,cardamom.

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Today's recipe involves just 3 main ingredients and it can be made easily at the comfort of your home.
There are kulfi moulds in which you can set the kulfi or it can be set in a normal container and can be scooped out and served.

Preparation Time - 5 mins
Cooking Time - 30 mins
Setting Time - 8-10  hrs
Complexity - simple

1/2 litre milk with minimum 4.5% fat .( You can also use full fat cream milk)
400 ml condensed milk ( I have used milkmaid)
handful of badam and pista (almonds and pistachios)
2-3 cardamoms
1/2 tsp saffron strands / kesar 


  • In a blender jar, pulse the badam, pista and elaichi into a fine powder . Donot grind it more as it will start releasing the oils from the nuts.
  • In a thick bottomed saucepan or even a 3 litre pressure cooker , boil the milk . As the milk boils reduce the flame and add the saffron strands and keep cooking for 7-8 mins until the milk reduces and becomes slightly thick . Keep stirring the milk,else it will stick to the bottom and burn .
  • Add the can of condensed milk and continue to cook for another 4-5 mins . (Do not stop stirring) 
  • Add the powdered badam pista , quickly stir it so that the lumps are not formed and if you see any lumps, break them using the back of a ladle.
  • Turn off the stove and completely cool the mixture till it reaches to room temperature .
  • Transfer it into kulfi moulds or you can even set it in a food grade plastic container or a stainless steel box and freeze it for 8-10 hours. (Adjust the freezer compartment settings to Maximum)
  • If setting in a container, make sure you put a cling film cover before you can close the lid. This will prevent crystallization of ice .
  • You can scoop the kulfi out and serve in ice cream bowls or de mould from the kulfi mould and serve it 
  • While the mixture is boiling ,keep scraping the milk that solidifies or sticks to the sides of the pan . This will ensure the mixture doesn't burn and it becomes easy to clean the pan later.
  • Remove the kulfi container or mould and keep it in the refrigerator compartment about 5-10 mins before serving .This will make it easy to demould or scoop .

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  1. Very nice dessert for summer. Looks too tempting. I love elaichi and saffron flavours.

  2. Delicious looking and creamy too, I love malai kesar pista kulfi, my all time favourite. I usually make it with khoya and would love to try this version with condensed milk. Perfect summer time dessert.

  3. I've only ever purchased kulfi. Never made it at home myself but your instructions look so easy - definitely going to try it this weekend!

  4. Wow, the kulfi texture is amazing. I love the kesar flavour coming through this. Summer with Kulfi is just the best!

  5. An awesome summer treat. Malai kesar pista kulfi looks so creamy and mouthwatering. Kesar pista kulfi is a most favourite summer dessert I think. I would love to try it soon.

  6. who would say no to homemade kulfi- they look so creamy and delish !


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