Roshan Di Kesar Pista Kulfi
Indulge in the creamy decadence of Roshan Di Kesar Pista Kulfi, a traditional Indian frozen dessert infused with the richness of saffron and the nutty crunch of pistachios. Made by slowly simmering full-fat milk to achieve a luscious, creamy consistency, this recipe incorporates the aromatic essence of green cardamom and the golden hue of saffron strands, soaked to perfection for maximum flavor. Sweetened with condensed milk and sugar, each bite is a symphony of textures and tastes, elevated further with optional slivered almonds for garnish. This homemade kulfi, with its authentic flavors and melt-in-your-mouth goodness, is perfect for serving as an elegant dessert on warm evenings or festive occasions. Freeze, unmold, and savor this timeless treat that promises a true taste of Indian culinary tradition.
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Recipe Information
Ingredients
- 1 liter Full-fat milk
- 200 grams Condensed milk
- 50 grams Sugar
- 4 pieces Green cardamom pods (crushed)
- 50 grams Pistachios (finely chopped)
- 1 large pinch Saffron strands
- 2 tablespoons Warm milk (for saffron)
- 20 grams Almonds (slivered, optional)
Instructions
Pour 1 liter of full-fat milk into a thick-bottomed pan and bring it to a boil on medium heat. Stir occasionally to prevent it from sticking to the bottom.
Reduce the heat to low and let the milk simmer. Stir continuously and scrape the sides of the pan as the milk thickens. This process will take around 30 minutes until the milk reduces to almost half its original quantity.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside to allow the saffron's color and aroma to infuse.
Once the milk thickens, add 200 grams of condensed milk and 50 grams of sugar. Stir well to combine and ensure the sugar is dissolved.
Add 4 crushed cardamom pods, the saffron-infused milk, and 50 grams of finely chopped pistachios. Mix thoroughly, ensuring the ingredients are evenly distributed.
Cook the mixture for another 10 minutes, stirring consistently, until it reaches a thick, creamy consistency. Turn off the heat and let it cool to room temperature.
Pour the cooled mixture into kulfi molds or small freezer-safe containers. Add a few slivered almonds on top for garnish, if desired.
Cover the molds tightly with lids or aluminum foil. Insert wooden sticks into the molds if they don't come with handles.
Freeze the kulfi molds for at least 6–8 hours, or preferably overnight, until completely set.
Before serving, dip the molds briefly in warm water to loosen the kulfi. Gently unmold and serve chilled.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 35.7 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 331 mg | 25% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
