Indian · serves 2

Saffron Pista Kulfi

Two coloured layers frozen one on top of the other. Looks bought, isn't.

60 min A proper cook Vegetarian No oven needed

Ingredients

  • 2 litres milk
  • 3/4 cup sugar
  • 1/2 cup milk powder
  • 1 tbsp custard powder
  • 1 tbsp agar agar powder
  • A few saffron threads in 1/4 cup milk
  • 2-3 drops pista essence
  • A little green colour
  • 25g pistachios, chopped

Method

  1. Boil the milk down to half. This takes patience and cannot be hurried.
  2. Sugar, then custard powder for a minute, then agar agar. Off the heat.
  3. Split into two. Saffron milk into one, green colour, essence and pistachios into the other.
  4. Freeze both until partly set, then beat each one smooth again. That second beating is what stops it going icy.
  5. Pour the saffron layer into a tin, set it, then pour the pista layer over and freeze firm.

Questions people ask about Saffron Pista Kulfi

How long does Saffron Pista Kulfi take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Saffron Pista Kulfi?

Freeze both until partly set, then beat each one smooth again. That second beating is what stops it going icy.

Can I make Saffron Pista Kulfi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Saffron Pista Kulfi vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Can I make Saffron Pista Kulfi without an oven?

That is exactly what this recipe is for. It uses a pressure cooker, a pan or the fridge instead of an oven, and the method here is written for that, not adapted from a baked version.

What do you serve with Saffron Pista Kulfi?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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