Kesar Malai Kulfi, Saffron Kulfi
by Tarla Dalal

Cold though it is, kulfi has a way of warming your heart, perhaps due to the spicy overtones of saffron and cardamom or the intense richness of freshly condensed milk.

Kesar Malai Kulfi is one of the perfect desserts to serve at any gathering because it is unconditionally loved across generations!

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Kesar Malai Kulfi, Saffron Kulfi recipe - How to make Kesar Malai Kulfi, Saffron Kulfi

strands saffron (kesar) strands
1 tbsp warm milk
1 tbsp cornflour
4 1/2 cups full-fat milk
5 tbsp sugar
1/4 tsp cardamom (elaichi) powder

Method

Combine the saffron and the warm milk in a small bowl, mix well and keep aside.
Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside.
Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally.
Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 25 minutes, while stirring occasionally and scrapping the sides.
Switch off the flame and allow the mixture to cool completely.
Once cooled, add the saffron-milk mixture and cardamom powder and mix well.
Pour the mixture into 8 kulfi moulds and freeze overnight.
To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
Serve immediately.

Nutrient values (Abbrv) per kulfi

Energy	181 cal
Protein	5.1 g
Carbohydrates	17.1 g
Fiber	0.2 g
Fat	7.5 g
Cholesterol	18.3 mg
Sodium	21.8 mg

Click here to view calories for Kesar Malai Kulfi, Saffron Kulfi

Nixi

on 27 Feb 18 12:21 PM

What else can be used instead of kulfi moulds?

Tarla Dalal

27 Feb 18 04:58 PM

You can use aluminium containers..

Sonal Modi

on 13 Apr 16 12:08 PM

I used low-fat milk instead of full-fat milk, still the kulfi tasted very well. I served home-made kulfi to my kids for the first time and they loved eating it a lot.

14 Apr 16 10:50 AM

Thanks Sonal. We love your feedback and delighted your kesar kulfi came good. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Eat to live

on 17 Jan 12 02:42 AM