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Kesar Elaichi Pista Kulfi


  • 1 Can Sweetened Condensed Milk  [It’s usually a 14 oz can]
  • 1 Can Evaporated Milk   [it’s usually a 12 oz can]
  • Heavy Whipping cream [22 oz]
  • Saffron A couple of pinches
  • 1/3 C  Pistachios sliced thin or chopped
  • 1 tbs warm Milk
  • 1/4 Tsp cardamom powder


  1. Add the Saffron to the  milk and soak.
  2. Take the whipping cream in a bowl and whisk it until soft peaks form
  3. In another bowl, take the condensed milk and the evaporated milk and blend with a whisk.
  4. Now add the cardamom powder, half of the pistachios, the saffron and mix well.
  5. Add the whipped cream and  fold in to make a homogeneous mixture.
  6. Pour into plastic wine glasses, garnish with remaining Pistachios and cover with a cling wrap and freeze for at least 5 hours. Serve as is.

Recipe Notes


1)For all the alternate presentation options, immerse the base of the container in warm water for a minute to ensure smooth transfer of kulfi from the container.

2) Soaking the saffron leaves some strands of saffron whole, thus creating pockets of deep yellow kulfi, which really adds to the presentation.