Saffron Kulfi Recipe is one of the best kulfis I had till date! this Saffron Kulfi Icecream is simply awesome. Make home its much better than the outside kulfis! My jiju and my sis loved this homemade Indian dessert which I made home. Kulfis are sold a lot in Mumbai-India in many street corners and restaurants. Many of us love to eat kulfis post a meal Or lunch. Kesar Kulfi is a popular dessert in India and very popular in Mumbai too 😉 By the way saffron are referred as kesar in India hence Kesar Kulfi …
Generally Kulfis are served with falooda and drizzled with rose syrup on top. Also kulfis are of many varieties. In Mumbai when I was small we used to get a man screaming “PIO” wala. This Pio wala used to serve malai kulfis on badam (almond) tree leaves. I used to just love eating these amazing pios. Guess pio walas are only left in a few places in Mumbai.
Nevertheless there are lot of stalls selling kulfis. My father used to get for us mixed kulfi. Mixed kulfis consists of all bright colors and flavors like mango kulfi, chiku kulfi, malai kulfi, pista kulfi, rose kulfi etc. My favorite amongst them was pista and mango kulfi.
We also get kulfi sticks in Mumbai quite similar to popsicles. I just love the exotic flavors of Kulfi. To be honest I was very happy with my homemade Saffron Kulfi! simply loved them.
Saffron Kulfi recipe below:
- 400 ml evaporated milk
- 150 ml sweetened milk (I used Nestle Milkmaid Or you could also use Amul Mithai Mate)
- 100 ml whipped cream ( I used blue bird) Or fresh cream
- 4 tbsp vanilla powder (optional)
- 2 tbsp heaped milk masala powder
- 16 to 18 shelled pistachios (optional)
- 6 to 7 saffron strands
- 20 cashew nuts crushed
- 6 to 7 green cardamom crushed
- 1 tbsp kewra essence
- 1 tbsp almond essence
- Equipment required:
- 6 kulfi moulds Or any mould you desire
- Combine all ingredients except essence into a big wok Or vessel. Place on low heat.
- Keep stirring until all combines well. Allow to boil until milk starts thickening. Once milk has reached its boiling point. Add both essences and stir nicely.
- Switch off the gas and remove the cardamom skin. Let this kulfi mixture cool down. Pour in the kulfi moulds.
- Set in the freezer until firm. Unmould serve chilled with falloda, rose syrup and dryfruit.
2. If you mix any fruit puree like mango puree it becomes mango kulfi. But mix the puree once the boiled milk mixture cools down. The quantity of puree should be around 3 tbsp.
3. Ensure you keep heat on low mode unless you wanna burnt kulfi 😉
Read your recipe, want to try it out on special day which is next week I mean it’s our marriage anniversary . I have question about 4 tbsp vanilla powder (optional) what is vanilla powder never heard before . what is the substitute for that.Is it smilar to vanilla flavour custard powder.I dont have milk masala if i want to make it at home what ingrident do i need for that.
Gayatri you had typed my name as Kerensa I changed to Maria. If you don’t have vanilla powder use vanilla extract Or essence also using vanilla powder is optional. No custard powder is different from vanilla powder. If you don’t have milk masala powder it’s bit cumbersome task to make. I don’t have recipe for milk masala right now but you could just grind 7 to 8 pistachios, 5 almonds, 6 cashewnuts with 2 saffron strands. Use this grounded powder instead of milk masala. Also my best wishes for your anniversary god bless 🙂
Sorry for the name mistake . My daughter was sick and i got busy , so i had not tried saffron kulfi yet. I tried your strawberry ice cream and it was hit. I made it for my daughter on her birthday and she loved it. She loved it so much that she had it for breakfast the next day morning.It sounds crazy like who gives a kid ice cream for breakfast,but then she says mom you made it for me and i love it so please can i have it. you know the kids… Today i am going to try making nut kulfi.
God Bless You
Hey Gayatri how are you? and hows your daughter now? I am happy you’ll loved the strawberry icecream 🙂 do share your feedback on nut kulfi taek care….
Im doing an Indian Project on Indian Saffron Kulfi and this has really helped 🙂
I am glad Colette it helped you 🙂 thanks for coming here !
I haven’t any rose water to substitute for kewra essence in an indian dish I’m making. I do have vanilla extract or lemon rind. Would either of these suffice and how much should I use to replace 1 teaspoon of kewra essence?
Instead of Kewra Essence you can use 1 tbsp of vanilla extract Or Almond Essence.
I would like to know what is evaporated milk . How to prepare it
Evaporated milk is Khoya (Mawa in India) also its replaced by sweetened condensed milk (milkmaid and mithai mate are available in India. Mawa you will easily get in any Indian Dairy Or Mithai Shops. Hope this helps you.
The pic looks awesome. Looking forward for following clarifications so that can prepare for a family lunch.
a. How does one prepare milk masala powder (never heard of it);
b. can we substitute vanilla powder with vanilla liquid essence ;
c. should one use raw pistachios & cashew nuts;
d. what is the substitute for kewra essence and what is kewra; and
e. can one serve it in a dish to simplify instead of moulds.
Thanks for spending time here.
a. You get Everest Milk Masala Powder readily available in markets. Also better quality Milk Masala Powder is available in crawford market dryfruits section.
b.Yes you can replace vanilla powder with vanilla essence Or vanilla extract.
c. For the kulfi use raw pistcahios and cashewnuts and boil with the milk as instructed in the recipe.
d. Kewra is extracted from Pandanus flowers for meat recipes, desserts etc. You could replace kewra with rose water.
e. You could set them in any mould of your choice like moulds, bowls, metal box, icecream noulds.
Hope this helps you 🙂
You could replace milk masala with 2 tbsp milk powder + 3 almonds + 4 to 5 cashews + 4 to 5 pistachios + 1 kesar strand. Grind all this into a processor until coarse powder is formed.
Yeah sometimes to remove kulfi from moulds are challenging. Trick is after removing from freezer rub the kulfi moulds into your palms. Take knife and run around the kulfi mould running from all sides till bottom. Now pat it with your hand and the kulfi will easily come out. Now slice them into round pieces and serve chilled.
Kulfis will taste good any kind of mould you choose. Most important is how you present your kulfi. You could use small glass bowls Or a square / round glass dish. Scoop out with a icecream scooper and serve with some rabdi Or falooda. Top with rose syrup and dryfruits.
Lemme know once you try this kulfi and all the best.
Thanks for your email however it would be great if you can post reply on my blog as when I answer your queries Or feedback it is visible to everyone and also they might have the same queries. Hence it becomes beneficial for all of us. 🙂 Please continue writing to me I will try my level best to help you buddy. Also I am happy your family liked the exotic kulfi.
Lots of love,
the pics are looking so good…. delicious saffron kulfi 🙂
Thanks a ton Dassana wish I could make it for you someday 😉
The color in these photographs is just incredible, I could stare at it all day!
Thanks Trix I am happy you liked the colors and the pics too 🙂
This ice cream looks delicious. There are some ingredients in this dish that I am not too familiar with, but I sure can look into those. It looks like you start with a base and then you can flavor according to your specific tastes just like ice cream in the states. Your suggestion of adding the mango puree sounds wonderful..wish they had ice cream here with mango in it! Thanks for sharing the recipe to this frosty treat.
Thanks Tina ! guess u talking about milk masala its kind of nuts and spiced powder which we add in hot Or cold milk. If it’s not available you could replace with crushed nuts like cashews, almonds, pistachios, green cardamom powder and few saffron strands. Hope you will try this 🙂