Kesar kulfi recipe

                                                         TRADITIONAL KESAR KULFI



  • Milk – 1 litre
  • Cardamom pwdr – ¼ tsp
  • Sugar – 2 or 3 tbsp or as per taste [ add accordingly as we are adding condensed milk also ]
  • Grounded almonds – 3 tbsp [coarse texture ]
  • Condensed milk – 3 tbsp
  • Saffron – ½ tsp



Take milk in a broad thick bottom pan.

Heat it on medium flame.

Once it starts boiling , reduce the flame.

A layer of cream will form on the top, take a spatula and move this layer towards the sides of the pan. Again allow the layer to form.

Each time the layer forms , keep moving this layer to the sides .

Keep stirring the milk in a gap of 4 to 5 mins to avoid burning of milk at the bottom and also to allow the layer to form.

You will also see milk thickening on the sides of the pan , keep scraping it and mix it with the milk.

When the milk reduces to half , add sugar + cardamom pwdr  and mix well.

Again simmer the milk for 5 minutes , repeat the process of shifting the layers to the sides.

Simmer it till the milk reduces to little more than ½  , till the mixture becomes thick but of flowing consistency . [ not very thick ]

Off the flame .

**** IMP – if  there is lot of creamy bits  [malai pieces ] just blend it once for smooth texture .

Mix in the grounded almonds + saffron soaked in 2 tbsp milk + condensed milk and mix well.

Allow the mixture to cool.  [ atleast keep it for 1 hour or 2 hrs to cool so that ice is not formed ]

Take kulfi mould , or any small bowl or popsicle mould or earthern matkis or disposable cups or paper cups.

Grease it a bit with odourless oil . [optional ]

Pour in the mixture cover it .

Freeze it till it becomes firm.

Remove from the freezer , dip it in water or hold under running tap for few seconds to unmould swiftly .

Unmould the kulfis , garnish with chopped pista and serve.


  1. You can also make paste of almonds and add.
  2. Traditional kulfi is made from rabri – no cornstarch , no cream, no milkmaid etc.
  3. Same kulfi can be used to make kulfi falooda.
  4. You can also add kesar essence + yellow food colour ,if you don’t have saffron.
  5. I greased the moulds with odourless oil .
  6. You can add corn flour or khoya also.
  7. Same recipe for pista kulfi recipe ,just add grounded pista .
  8. You can make any flavour kulfi with same recipe . Sometimes you can add colour and essence.
  9. Sometimes add the pulp or puree of any fruits like mango kulfi etc.

For more recipes click on the names below :-

  1. Pista kulfi recipe
  2. Malpua with rabri recipe
  3. Jalebi recipe
  4. Shahi tukda recipe
  5. Shahi idli
  6. Mango rabri recipe
  7. Rabri recipe
  8. Rice kheer recipe
  9. Sweet pongal recipe


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