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Dry Fruit Kesar Kulfi recipe | Mughlai Kesar Badam Kulfi | Kesar Pista Kulfi |
Tarla Dalal
03 November, 2017
Table of Content
Dry Fruit Kesar Kulfi recipe | Mughlai Kesar Badam Kulfi | Kesar Pista Kulfi |
Dry Fruit Kesar Kulfi, also often known as Mughlai Kesar Badam Kulfi or Kesar Pista Kulfi, is a royal and rich offering among Indian sweets. This is a traditional recipe, specially prepared in the Mughlai style, loaded with dry fruits and flavored with saffron and cardamom. This rich mithai, with its milky and spicy taste punctuated by the crunch of nuts, is sure to delight everyone and provide an unforgettable experience.
The foundation of this exquisite Kulfi lies in its carefully chosen ingredients that come together to create its regal taste and texture. The main components include a few saffron (kesar) strands, 1/4 cup warm full-fat milk, and 4 cups full-fat milk, which are essential for its creamy and rich texture. 5 tbsp sugar is used for sweetness, while 1/4 tsp cardamom (elaichi) powder and 1/2 cup chopped dried fruits (a mix of almonds, cashewnuts, and pistachios) add unique flavors and crunch.
The preparation process begins by establishing the base for flavor and texture. First, saffron (kesar) strandsare combined with 1/4 cup warm full-fat milk in a small bowl and set aside to allow the saffron to infuse its color and aroma thoroughly. Simultaneously, 1 tbsp cornflour is thoroughly mixed with 2 tbsp of water in a separate small bowl; this mixture will later provide thickness to the kulfi.
Next, the main kulfi base is cooked to achieve its characteristic thick and creamy texture. 4 cups full-fat milkand 5 tbsp sugar are combined in a deep non-stick pan and cooked over a medium flame for 5 to 7 minutes, stirring occasionally. After this, the cornflour-water mixture is added, and the concoction is cooked further on a medium flame for approximately 32 minutes. Continuous stirring, scraping the sides of the pan, is crucial during this stage to prevent sticking and to achieve a rich consistency.
Once the mixture has cooled completely, the final flavors and dry fruits are incorporated. Cardamom (elaichi) powder, the saffron-milk mixture, and the chopped dried fruits (almonds, cashewnuts, and pistachios) are thoroughly mixed into the cooled base. This step ensures that the kulfi is infused with aromatic spices and the delightful crunch of nuts. The prepared mixture is then carefully poured into 6 kulfi moulds and frozen overnight to set perfectly.
To serve this delicious Dry Fruit Kesar Kulfi, the frozen moulds are left outside the refrigerator for 5 minutes to soften slightly. Then, to unmould the kulfi, a wooden skewer stick or a fork is inserted into the center and gently pulled out. This rich mithai has a milky and spicy taste, punctuated by the crunch of nuts, and when served with Falooda and Rabdi, its taste is further enhanced, offering a truly Mughlai feast.
Tags
Preparation Time
10 Mins
Cooking Time
39 Mins
Total Time
49 Mins
Makes
6 kulfis
Ingredients
for Dry Fruit Kesar Kulfi
a few saffron (kesar) strands
1/4 cup warm full-fat milk
1 tbsp cornflour
4 cups full-fat milk
5 tbsp sugar
1/4 tsp cardamom (elaichi) powder
1/2 cup chopped dried fruits (almonds, cashewnuts and pistachios)
Method
for Dry Fruit Kesar Kulfi
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Combine the cornflour and 2 tbsp of water in a small bowl, mix well and keep aside.
- Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the cornflour-water mixture, mix well and cook on a medium flame for 32 minutes, while stirring occasionally while scrapping the sides of the pan.
- Allow the mixture to cool completely. Once cooled, add the cardamom powder, saffron-milk mixture and dry fruits and mix well.
- Pour into 6 kulfi moulds and freeze overnight.
- To unmould, allow the moulds to remain outside the refrigerator 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.
Dry Fruit Kesar Kulfi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 242 cal |
| Protein | 6.8 g |
| Carbohydrates | 22.6 g |
| Fiber | 0.3 g |
| Fat | 10.5 g |
| Cholesterol | 22.7 mg |
| Sodium | 27 mg |
Click here to view Calories for Dry Fruit Kesar Kulfi
The Nutrient info is complete
swechha
Jan. 6, 2021, 5:36 p.m.
When to add sugar?
Tarla Dalal
Jan. 6, 2021, 5:36 p.m.
Hi Swechha, Sorry for the typing error. The sugar has to added in point 3 with the milk. We have rectified the error and thanks for bringing it to our notice. Do try it and share your review with us.
shaira akhtar
July 22, 2019, 10:51 p.m.
Does 1 cup full fat milk measure 250 ml
n_katira
July 8, 2019, 9:55 a.m.
Excellent kulfi.
nadia malik
April 7, 2016, 11:11 a.m.
Can you please upload video for that
Tarla Dalal
April 7, 2016, 11:11 a.m.
Hi Nadia, we will work towards that. Thanks for your suggestion.
anamika
March 29, 2016, 7:38 p.m.
Hiii mam, I made kulfi it is yummy but don''t freeze........ Wo puri Tarika se set nhi ho rhi rha h..
Muskaan
April 3, 2015, 4:46 p.m.
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Lakshmi
Sept. 25, 2012, 6:05 p.m.
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