Kesar Kulfi

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The unique blend of saffron, milk, and cardamom makes this kulfi intensely flavorful and irresistibly creamy. One dessert that is loved by all generations!

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Method

  1. 1. In a small bowl, soak the saffron in a little warm milk and keep aside.
  2. 2. Dissolve the arrowroot or cornflour in 2 tbsp of water and keep aside.
  3. 3. Put the milk in a broad non-stick pan and bring to boil.
  4. 4. Add the arrowroot or cornflour solution and sugar and mix well.
  5. 5. Simmer over a medium flame, while stirring continuously, till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
  6. 6. Cool completely, add the cardamom powder, saffron mixture and dry fruits and mix well.
  7. 7. Pour into 5 kulfi moulds and freeze overnight till it sets.
  8. 8. To unmould the kulfi, allow the kulfi moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre sand pull it out.
  9. 9. Serve immediately.

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