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Saffron Kulfi

Saffron Kulfi - Pahadi Saffron Recipe
Recipe #01 Dessert
PAHADI SAFFRON RECIPE

Saffron Kulfi

Creamy, slow-simmered kulfi infused with real Pahadi Saffron and topped with pistachio, almond, and cardamom.

⏱
Prep Time 15 Min
🍳
Cook Time 35 Min
👥
Servings 4 People

About This Recipe

Slow-simmered milk reduced until thick and creamy, sweetened, and flavoured with cardamom, pistachio, and almond. Real Pahadi Saffron, bloomed in warm milk, gives it a golden colour and authentic aroma. Frozen in traditional moulds for a rich, dense kulfi.
🍽️
Servings: Perfect for 4 People

Ingredients

  • Full-fat milk 1 litre
  • Pahadi Saffron strands 15–20 soaked in warm milk
  • Sugar 4–5 tbsp, to taste
  • Pistachios, chopped 2 tbsp
  • Almonds, chopped 2 tbsp
  • Green cardamom,crushed 3 pods
  • Cornflour (optional, for firmer set) 1 tbsp
Cooking Guide

How to Make Saffron Kulfi

01

Prepare the Milk

Simmer milk on low, stirring often, until reduced by a third (20–25 min).

02

Add Saffron

Soak saffron in warm milk for 5–10 min, then stir into the reduced milk.

03

Add Flavours

Add sugar, cardamom, and most of the nuts; simmer for 4–5 min more.

04

Cool the Mixture

Cool completely to room temperature before moulding.

05

Freeze

Pour into moulds and freeze for 6–8 hours or overnight.

06

Serve & Enjoy

Unmould, garnish with reserved saffron and nuts, and serve chilled.

THE SECRET INGREDIENT

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A few strands change everything colour, aroma, flavour. Shop real saffron for your kitchen.

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