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Best Easy Kesar Kulfi Recipe

Name: Best Easy Kesar Kulfi Recipe
Total time: 165 min
Yield: 90 g
Ingredients: whole milk 4 cups; sweetened condensed milk 0.75 cup; heavy cream 0.5 cup; pistachios, chopped 2 tbsp; almonds, chopped 2 tbsp; saffron strands 0.5 tsp; cardamom powder 0.5 tsp; sugar 2 tbsp

Rich, dense, and impossibly creamy, Kesar Kulfi is the original Indian ice cream crafted from slow-cooked milk. This refreshing family dessert is a summer staple and festive favorite.

Cook 165 min Difficulty NORMAL 270 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

whole milk 4 cups
sweetened condensed milk 0.75 cup
heavy cream 0.5 cup
pistachios, chopped 2 tbsp
almonds, chopped 2 tbsp

Seasonings/Sauce

saffron strands 0.5 tsp
cardamom powder 0.5 tsp
sugar 2 tbsp

Nutrition summary

Carbohydrates 26 g 38%

Protein 7 g 10%

Fat 14 g 52%

Serving size 90g

Cooking steps

1

Pour whole milk into a heavy-bottomed saucepan and bring to a boil over medium heat, stirring continuously to prevent scorching.
2

Reduce heat to low and simmer the milk, stirring and scraping the sides every 5 minutes, until it reduces by half and thickens (about 45–60 minutes).
3

Meanwhile, soak saffron strands in 1 tablespoon of hot milk and set aside for enhanced color and aroma.
4

Add condensed milk, sugar, and heavy cream to the reduced milk. Stir in soaked saffron and cardamom powder, ensuring even mixing.
5

Simmer the mixture for another 5 minutes, then fold in chopped pistachios and almonds. Turn off heat and let the mixture cool to room temperature.
6

Pour the mixture into kulfi molds or small cups. Cover and freeze for at least 6 hours or overnight until fully set.
7

To serve, briefly dip the molds in warm water and unmold the kulfi. Garnish with extra nuts if desired.

Personalized Q&A

Q. What's the key ingredient that gives Kesar Kulfi its distinctive flavor?

Saffron strands are the defining ingredient in Kesar Kulfi, lending a subtle floral aroma and golden hue. Combined with cardamom powder and a milk base, saffron creates the rich, nuanced flavor that sets this classic Indian dessert apart.

Q. What is the most critical step for achieving the right texture in Kesar Kulfi?

The crucial step is slow, continuous stirring of milk over low heat until it reduces and thickens. This slow reduction concentrates flavor and ensures the dense, creamy texture traditional to kulfi. Skipping or rushing this step may lead to a thinner, less satisfying result.

Q. How can I prevent my kulfi from becoming icy instead of creamy?

Ensuring the milk base is thoroughly reduced and well-mixed with condensed milk and cream limits excess water content, keeping the kulfi dense and creamy after freezing. Avoid undercooking the milk or skipping the cream, as high moisture leads to ice crystals.

Q. What are the nutrition values and protein-to-carb ratio per serving?

Each 90g serving of this Kesar Kulfi provides about 270 kcal, with 7g protein, 26g carbs, and 14g fat. The ratio of protein to carbohydrates is approximately 1:3.7, with carbohydrate calories making up 38% of energy, protein 10%, and fat 52%.

Q. Are there specific nuts used, and how do they influence the flavor and texture?

Yes, both pistachios and almonds are used. Chopped nuts add subtle crunch and complement the creamy kulfi base, enhancing both flavor and mouthfeel while delivering classic nutty nuances typical of traditional Kesar Kulfi.

Best Easy Kesar Kulfi Recipe

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