Kulfi – Kesar Badam Pista and Paan

The temperature is just soaring and all of us at home are craving something that just makes this heat bearable.

My first choice would have been beer but finally settled for kulfi. I know that’s a weird comparison. But am missing beer now in this sweltering heat.

The icecreams have all disappeared from the shop freezers and the kids have been craving for one. I avoided making it again as I have to save my whipping cream for future cake orders. So thought why not kulfi.

I read a few recipes online and once I understood the process went about making it. One is loaded with kesar badam and pista and the other has paan filling and dried rose petals. Both were creamy, rich and delicious but the heat made it melt pretty fast.

This is not some shortcut method but takes time to let the flavours develop. Enjoy


1 ltr full fat milk

100 gms mawa

1/4 cup sugar (may need more as per sweetness level)

3 tbsp rice flour mixed with warm milk to a paste

1/4-1/2 cup finely chopped almonds and pistas (depends on your love for nuts)

1 tsp powdered cardamom

2-3 drops Kulfi essence

Few strands saffron soaked in warm milk

In addition for Paan KulfiĀ 

50gms Apura Banarsi Paan filling

1 tbsp crushed dried rose petals

  1. Heat milk in a heavy bottom saucepan for about 20-25 mins stirring occasionally.
  2. When slightly reduced, add the rice paste and sugar and mix well. Taste the milk for sweetness and adjust sugar.
  3. Cook till the milk mixture starts to thicken. Ensure its lump free.
  4. Crush/grate the mawa and add it to this mix. Keep stirring till all lumps are dissolved.
  5. Add cardamom powder and keep stirring till u get a thick consistency.
  6. For paan kulfi – Now seperate 1/4 of this mix into another vessel, add the crushed dried rose petals and paan filling. Mix well and shut the gas 
  7. For kesar badam kulfi – add the chopped nuts and mix it well. Add the kesar at the end.
  8. Let it cool down and then pour into your moulds or dish.
  9. To ensure it doesn’t get icy, place a cling wrap on top layer of the kulfi. Cover with aluminium foil or lid. Chill overnight 
  10. Before demoulding, remove from freezer for a few minutes. Rub your hands on the mould making it a litte warm, run a butter knife around the kulfi and unmould.