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Kulfi Recipe | Matka Kulfi | Kesar Pisa Kulfi

Kesar Pista Kulfi Recipe

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Kesar pista kulfi recipe. Indian ice cream set in earthen pots / matka. This kulfi is made without khoya, using easily available ingredients.
Course Desserts
Servings 4 people


  • 1 and half liter whole milk
  • 1/2 cup sugar
  • 3-4 tbsp peeled and chopped pistachios 30-35 pistachios
  • 12-14 almonds
  • 1/2 tsp green cardamom powder
  • 1 pinch safron strands kesar


  • Soak almonds in water till peel softens and then peel them. (I soak almonds overnight. But 2-3 hours would suffice too.)
  • Add peeled almonds in a mixer jar along with 2-3 tbsp milk and grind to a coarse paste.
  • Bring milk to a boil, and then lower heat and simmer till it reduces to a bit less than half. (Keep stirring to ensure it doesn't spill, or stick to the vessel.)
  • Add sugar, almonds' paste, chopped pistachios, saffron, and cardamom powder.
  • Keep stirring till the mixture reduces to 1/3rd of the original quantity of 1 liter. (Mixture will thicken some more after it cools down.)
  • Allow the mixture to cool and then pour in the clay pots (matka).
  • Garnish with some saffron strands and pista pieces on top.
  • Cover the pots with a silver foil, put a rubber band around the foil, and keep the pots in freezer for 5-6 hours for the kulfi to set. (Seal the pots tightly otherwise ice could form inside.)



  • If you don't have clay pots you can make kulfi in the regular kulfi moulds. Avoid using plastic moulds in the freezer though; opt for metal ones.
  • Kulfi in matka pots is usually more dense. If you're planning to make it in metal moulds, you may want to make the milk mixture slightly less thick.
  • I added almonds paste to add texture to the kulfi. You can add finely chopped almonds or omit them from kesar-pista kulfi altogether.