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Saffron and Cardamom Frozen Dessert Recipe (Kesar Elaichi Kulfi)

Chitrangada has nutrition in mind when cooking for her family. Making tasty nutritious food is a skill she has perfected over the years.

Saffron and cardamom frozen dessert (kesar elaichi kulfi)

Saffron and cardamom frozen dessert (kesar elaichi kulfi)

What Is Kesar Elaichi Kulfi

Kulfi (also spelled qulfi) is a traditional Indian sweet. At first appearance, it may resemble ice cream, and indeed both treats are frozen, but kulfi is made with thickened milk without the cream. Traditionally, full-cream milk is used to prepare kulfi. Nowadays, however, some people prefer low-calorie foods, so kulfi can be prepared with skim (nonfat) milk.

Kulfi can be made with different flavours. Some of the more popular ones include saffron, pistachio, mango, rose water, and malai.

Natural food ingredients, natural colours and natural flavours are used to prepare this delicious sweet.

Since no cream is used when making this sweet, it does not melt as quickly as ice cream does.

Cook Time

Prep timeCook timeReady inYields

30 min

40 min

1 hour 10 min

4 servings

Ingredients

  • 1 litre full-cream or skim (nonfat) milk
  • 5 to 7 strands saffron
  • 2 tablespoons sugar
  • 4 green cardamom pods, powdered
  • 10 almonds, finely chopped

Instructions

  1. Boil the milk in a thick-bottomed vessel, and then reduce the heat to the minimum. Keep stirring until it reduces to half the quantity. Make sure that the thickened milk does not stick to the bottom or the sides of the cooking vessel.
  2. Add the sugar and stir for more time. Add the powdered green cardamom and saffron strands. Remember to remove the cover of the green cardamom before grinding them.
  3. Let the mixture cool to room temperature. Pour the mixture into a container to go in the freezer. Make sure that the container has an airtight lid. This is to prevent the ice crystals from forming on the surface.
  4. After about 30 minutes, take out the mixture and mix thoroughly by hand or in the electric mixer. The mixture should have frozen to almost half by this point. Return the mixture in the freezer. This is an important step, as it breaks down the ice crystals. You should repeat this process at least three times. This helps to make the mixture smooth and creamy.
  5. Finally, let the mixture freeze completely. It takes around 1 hour before it is ready to serve. The freezing time of the mixture may vary. Before serving, you may check by inserting a toothpick to see if it’s completely frozen or not.
  6. Serve with chopped almonds or any other dried fruit of your choice. You may top it with some honey.
Ingredients for kesar elaichi kulfi: milk, sugar, saffron, cardamom, chopped nuts.

Ingredients for kesar elaichi kulfi: milk, sugar, saffron, cardamom, chopped nuts.

The prepared mixture is ready to be frozen

The prepared mixture is ready to be frozen

The saffron and cardamom kulfi is ready to serve

The saffron and cardamom kulfi is ready to serve

Please Rate My Dessert Recipe

Stainless steel kulfi moulds

Stainless steel kulfi moulds

The Grand Finale of the Meal

Desserts are an essential part of a lavish meal. No meal can be complete without a sweet dessert, whether it be ice cream, cake, pudding, chocolate, or another type of sweet.

We may consider the dessert to be the grand finale of a wonderful meal.

Indians love their sweets, and there are a great many that are especially meant for auspicious occasions—or even no occasion at all.

Kulfi is also a popular street food in India. Traditionally, hawkers used ice blocks rather than freezers to keep their kulfis frozen. Nowadays, however, kulfi can easily be made at home with metal or plastic moulds that can be ordered online.

© 2020 Chitrangada Sharan

Comments

Chitrangada Sharan (author) from New Delhi, India on May 05, 2020:

Thank you Nithya, for appreciating the recipe. Hope you make it soon, and enjoy with family.

Read More From Delishably

Thanks for commenting.

Nithya Venkat from Dubai on May 05, 2020:

A delicious dessert recipe. I love kulfi but I have never made it at home. I will try out your recipe. Great photos!

Chitrangada Sharan (author) from New Delhi, India on May 01, 2020:

Hi Peggy!

Thanks for taking the time to read and comment on this article.

There are different qualities of saffron, like in many other food products. It may be possible that the street vendors use the less expensive saffron.

But, at home we can be sure about the quality of the saffron. It’s an easy to make recipe, and I always prefer homemade food.

Thank you for appreciating the article. Have a good day.

Peggy Woods from Houston, Texas on May 01, 2020:

This kulfi looks and sounds delicious. Your recipe would not be an inexpensive dessert, given the price of saffron. I am guessing that the street vendors probably use less expensive ingredients for the ones that they sell.

Chitrangada Sharan (author) from New Delhi, India on April 29, 2020:

Hi Devika!

Thank you for reading and commenting on this article. These are common spices. I thought it’s easily available everywhere.

Anyway, thank you for liking the article. Much appreciated.

Chitrangada Sharan (author) from New Delhi, India on April 29, 2020:

Hi Sowrabha!

Thank you for your kind visit and comments. Much appreciated.

I am glad that you liked the recipe and I am sure that you would enjoy it, along with your kids, when you try it.

Good to meet you at HubPages. Thank you for the follow, as well.

Devika Primic on April 29, 2020:

I like this dessert but not able to get these spices in Croatia. It sounds a treat.

sowspeaks from Bengaluru on April 29, 2020:

As a mother I am always on the lookout for delicious easy recipes ... thank you for this recipe Chitrangada especially since it is summer season. Your pictures are a delight ! I am going to try this for sure.

Chitrangada Sharan (author) from New Delhi, India on April 29, 2020:

Thank you Rajan Ji, for commenting. It means a lot,coming from you.

Many thanks.

Chitrangada Sharan (author) from New Delhi, India on April 29, 2020:

Thank you FlourishAnyway, for reading and appreciating the recipe.

Many thanks.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on April 28, 2020:

Love kesar elaichi kulfi. It is kulfi season again. Thanks for sharing the recipe.

FlourishAnyway from USA on April 28, 2020:

Desserts are very important, and this one sound appealing!

Chitrangada Sharan (author) from New Delhi, India on April 28, 2020:

Thank you Mitara N, for reading and appreciating the recipe. Glad you like it, and planning to make it.

Thank you and take care.

Mitara N from South Africa on April 28, 2020:

Beautiful recipe that I shall definitely try,

Thanks for sharing

Chitrangada Sharan (author) from New Delhi, India on April 26, 2020:

Thank you Pamela, for appreciating the dessert recipe.

I love trying new deserts, as they are my family’s favourite.

Thank you for your comments and support.

Chitrangada Sharan (author) from New Delhi, India on April 26, 2020:

Thank you Liz Westwood, for your comments and support.

I am glad that you liked it. Yes, these days people are creating new recipes.

Thank you so much.

Chitrangada Sharan (author) from New Delhi, India on April 26, 2020:

Thank you Bill, for passing this recipe to Bev. I hope she likes it.

Thank you for reading and commenting.

Pamela Oglesby from Sunny Florida on April 26, 2020:

This looks like such a delicous dessert with that creamy texture. I certainly agree with the dessert being an important part of a good meal.

Liz Westwood from UK on April 26, 2020:

I agree completely that every good meal requires a dessert. At a time during lockdown when meals are becoming more of a focus, this is a timely recipe.

Bill Holland from Olympia, WA on April 26, 2020:

I will pass this on to my wife. She is experimenting in cooking during the lockdown, so I'm sure she will want to try this.

Chitrangada Sharan (author) from New Delhi, India on April 26, 2020:

Thank you Linda, for reading and appreciating the recipe. Good to know that you like it.

Nice to hear from you. Hope you are doing well. Keep safe and take care.

Chitrangada Sharan (author) from New Delhi, India on April 26, 2020:

Thank you Marlene, for reading and appreciating the recipe. I am sure you would enjoy it. Good to hear from you. Hope you are doing well. Take care.

Thank you so much.

Chitrangada Sharan (author) from New Delhi, India on April 26, 2020:

Thank you Rosina, for appreciating the dessert recipe. I am glad that you liked it.

Thank you so much.

Linda Crampton from British Columbia, Canada on April 25, 2020:

This sounds like a lovely and flavorful dessert. It looks lovely, too. Thank you for sharing the recipe, Chitrangada.

Marlene Bertrand from USA on April 25, 2020:

This is a great recipe and sounds easy enough for me to make here at home.

Rosina S Khan on April 25, 2020:

Chitrangada, great dessert recipe indeed! Brings water to the mouth. Thanks for sharing.

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