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INDIA: Pesar Pista Kulfi


 2-4 bowls or 8 popsicles

Ready In:

30 min, freeze overnight

Good For:



About this Recipe

By: Bhawna Sachdeva

Kesar Pista Kulfi or pistachio saffron ice-cream is a quintessential summer treat in India. Traditional aromatic spices and sugar are simmered for long hours in whole milk until the milk is reduced to almost 1/3rd the original volume. Don’t worry, you won’t have to stand for hours simmering, Bhawna’s version here is super quick and tastes just as good.

Bhawna arrived to Pittsburgh 8 years ago with her husband. She loves to travel, bake, and cook. Her recipes are inspired from her family, travels, and exposure to different cultures. She posts about food/recipes here.


egypt on the map
  • 150g condensed milk
  • 250g evaporated milk
  • 50g almond milk (warm)
  • 1/2 teaspoon saffron
  • 2/2 teaspoon cardamom powder
  • 10g each roughly pounded pistachios and almonds
  • Pinch of kosher salt
  • 1 tablespoon vanilla
  • 1-2 tablespoon dried edible rose petals

Kulfi is the traditional dessert for countries all across the Indian subcontinent, including Pakistan, Bangladesh, Sri Lanka, Nepal and more. This dessert is sold on the streets by kulfiwalas, who keep the dessert frozen in large earthenware pots called matkas, that are filled with salt and ice. 

almonds placed on basbousa
coffee and basbousa


Step 1
Whisk everything together in a medium saucepan and warm it up to infuse the saffron and cardamom flavors in the milk.
Step 2
Once it is cooled, add the pounded pistachios/almonds and rose petals. Transfer it to the mold, cover, and freeze overnight.