As Gudi Padwa dawns on the first day of the Chaitra month, it marks not only the beginning of spring but also the commencement of a new year in accordance with the Marathi calendar. This day, celebrated with fervor and joy, is also known as Ugadi or Yugadi in Karnataka, Andhra Pradesh, and Telangana. The synchronicity of traditions binds these regions together, and this year, Gudi Padwa falls on the 28th of March, 2017. As I contemplated how to make this Gudi Padwa truly special, the idea of crafting a delightful dessert emerged. And what better way to celebrate than with the lusciousness of kesar pista kulfi? The thought of relishing cold kulfi in a traditional clay pot seemed like the perfect antidote to the scorching summer heat. However, what I didn’t foresee was the nearly two hours I would spend in the kitchen, dedicated to bringing this kulfi recipe to life. But as the flavors burst forth upon tasting, I knew that every moment spent was well worth it. Homemade kulfi, I discovered, surpasses readymade ones by leaps and bounds in terms of taste and satisfaction.
While khoya offers a quicker alternative for making kulfi, I opted to create this delicacy with ingredients readily available in my kitchen. A recipe with khoya will find its way to my blog in due course. For now, let’s delve into the recipe of kesar pista kulfi made in charming matkas. The rustic allure of these earthen pots lends a touch of tradition, perfectly complementing the essence of Gudi Padwa.
Regular readers of my blog are aware that I favor recipes that don’t demand excessive time and effort. Yet, special occasions like festivals deserve a touch of grandeur. The journey to prepare this matka kulfi for Gudi Padwa was indeed labor-intensive, but the final result left me utterly satisfied. The taste transported me to a realm of pure delight, justifying every ounce of effort invested.
Indulge in the Perfect Blend of Flavors
If you’re a fan of frozen desserts that tantalize your taste buds, then look no further than the exquisite and aromatic delight known as Kesar Pista Kulfi. With its origins deeply rooted in Indian cuisine, this dessert has captured the hearts of people worldwide. In this article, we explore the sumptuous journey of this kulfi – a treat that’s rich in tradition and flavor.
A Glimpse into the Royal Heritage: What is Kesar Pista Kulfi?
Kesar Pista Kulfi is a luxurious frozen dessert that boasts a harmonious marriage of saffron (kesar) and pistachio (pista) flavors. It is a creamy and indulgent treat that beautifully encapsulates the essence of Indian culinary culture. The use of premium ingredients like saffron strands and crushed pistachios not only imparts a regal hue to the dessert but also enhances its taste manifold.
The Elixir of Saffron: Infusing Royalty into Every Bite
The captivating golden hue of Kesar Pista Kulfi owes its origin to the infusion of saffron strands. Saffron, often referred to as “red gold,” is renowned for its distinct flavor and vivid color. The meticulous process of steeping saffron in warm milk lends the dessert its characteristic royal tint and an aroma that lingers on the senses.
Pistachios – The Heartbeat of the Kulfi
Pistachios, the emerald gems of the culinary world, bring an unmatched nutty richness to Kesar Pista Kulfi. The gentle crunch of finely crushed pistachios juxtaposed with the creaminess of the kulfi creates a symphony of textures that delights the palate.
The Cool Quotient: A Refreshing Dessert with a Touch of Tradition
Kesar Pista Kulfi not only captivates with its flavors but also offers a respite from the sweltering heat. Its frozen texture provides a cooling sensation that’s perfect for hot summer days. This dessert carries with it a timeless tradition, harking back to the days when it was prepared in earthen pots, chilled with ice, and served as a delicacy to royalty.
Embark on a Journey of Taste
In the realm of frozen desserts, Kesar Pista Kulfi reigns supreme as a regal indulgence that brings together the opulence of saffron and the elegance of pistachio. Its creamy texture, enriched with the heritage of Indian cuisine, narrates stories of tradition with every luscious spoonful. Whether you’re savoring it for its flavor, historical significance, or the sheer pleasure it brings, this Kulfi is a treat that stands the test of time.
Here’s wishing you all a joyous Gudi Padwa, filled with tranquility, happiness, and prosperity. If you’re seeking more festive food inspiration, don’t hesitate to explore the array of recipes available on my blog.
Recipe Video
Kesar Pista Kulfi Recipe
Ingredients
- 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
Instructions
- 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.)
Video
Notes
- 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.
