By Aditi Saraswat
May 31, 2026
Nothing grabs the feeling of an Indian summer like a homemade kesar kulfi can. Prepared by blending saffron, nuts, and slow-cooked milk, this frozen treat evokes the nostalgia of street-side kulfi stalls while delivering a refreshing escape from scorching heat.
1 litre of full-fat milk ¼ cup sugar 12-15 saffron strands 2 tbsp warm milk (for soaking saffron) 2 tbsp almonds, finely chopped 2 tbsp pistachios, finely chopped ½ tsp cardamom powder 1 tbsp milk powder (optional, for richness)
In a bowl, soak saffron strands in warm milk for about 10 minutes to give the kulfi its signature colour and taste.
In a heavy -bottomed pan, pour milk and simmer it on low heat. Stir it constantly until it is reduced by nearly one-third, and you see a naturally creamy texture.
To this, now mix in sugar, saffron milk, cardamom powder, and milk powder. Stir it well until everything blends in a fragrant base for kulfi.
Now, add chopped almonds and pistachios to give kulfi texture, richness and crunchiness in every bite.
Pour the mixture into kulfi moulds or small cups and keep it to freeze for at least 6 to 8 hours or overnight, so that it sets completely.
Dip the moulds shortly in warm water and then gently release it and serve immediately for a cooling summer dessert.