Method
1. Crush the green cardamoms coarsely using a mortar and pestle. Keep them aside.
2. Pour the full-fat milk into a deep, non-stick pan and bring it to a boil. Add the crushed cardamoms, stir well and simmer until the milk reduces to half its original quantity.
3. Remove the cardamoms from the reduced milk. Add the crushed pistachios, saffron, chopped cashews, almonds, cashew nut paste and condensed milk. Mix well and cook for another 5–6 minutes, allowing the flavours to combine.
4. Pour the prepared mixture into individual kulfi moulds and refrigerate until semi-set. Insert ice cream sticks into the moulds, then freeze until the kulfi is completely set.
5. Carefully remove the frozen kulfi from the moulds and serve immediately. You can garnish it with extra crushed pistachios or almond slivers, if desired.
Tips for making creamy kesar pista kulfi
- Use full-fat milk: This helps give the kulfi its rich, creamy consistency.
- Reduce the milk patiently: Simmering it until it halves in quantity concentrates the flavour and creates a thicker base.
- Balance the flavours: Saffron and cardamom add fragrance, while the nuts provide texture and richness.
- Freeze until fully set: Allow enough time in the freezer so the kulfi holds its shape when demoulded.
With its combination of aromatic saffron, fragrant cardamom and crunchy nuts, Sanjeev Kapoor’s kesar pista kulfi is a classic Indian dessert to prepare ahead and enjoy chilled.
About Chef Sanjeev Kapoor
Born on April 10, 1964, Sanjeev Kapoor is a celebrity chef, television presenter, cookbook author, and entrepreneur. One of the OG chefs who became a television sensation, Sanjeev Kapoor’s journey to become a household name began with the cooking show Khana Khazana, which debuted in the 1990s. He has since earned numerous laurels, opened restaurants across the globe, and, in 2017, was awarded the Padma Shri by the President of India.
