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5 from 3 votes

Kulfi | Pista Badam Kulfi Recipe

A simple and delicious Indian frozen dessert made with milk , khoya , pistachios ,almonds and saffron.
Course Dessert
Cuisine Indian
Keyword Desserts, frozen dessert, Summer
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 154kcal
Author Muktha H S


  • 4 cups Whole milk , full fat
  • cup Khoya / Mawa
  • 5 tablespoon Sugar or as required
  • 10 no's Pistachios , Unsalted
  • 10 no's Almonds
  • ½ teaspoon Cardamom powder
  • 2 tablespoon Rice Flour or 1.5 tablespoon cornflour
  • 4 tablespoon Warm milk
  • 3 pinches Saffron Strands , crushed
  • Kewra or rose water , few drops


  • Boil 4 cups of milk in a wide, thick bottom pan.
  • Once milk comes to boil , lower the flame and keep milk on simmer for 15-20 minutes.
  • Measure and take 4 tablespoon of milk , from boiled milk and set aside to cool.
  • Dissolve rice flour or corn flour in 4 tablespoon of warm milk and set aside.
  • Whilst in a mixer jar , ground pistachios and almond to a semi fine powder . Grate / crumble khoya and keep aside.
  • After 15 minutes of simmering milk , scrape milk solids from edges and add sugar to milk , stir well , till it dissolves .
  • Now add rice flour paste or corn starch paste. Keep stirring milk for some minutes till the milk thickens. If small lumps are seen then break them with the spatula or spoon.
  • Add crushed saffron into milk , stir well and let it milk be on simmer for further 15 minutes. This imparts good color and flavor to kulfi . Alternatively , you can even add saffron along with ground nuts.
  • Add crumbled / grated khoya into milk , stir well and continue to cook for 2-3 minutes on simmer.
  • Add ground almond and pistachios powder , stir well and continue to cook further for 5-6 minutes . Keep stirring in between.
  • Switch off the flame. Add cardamom powder and 1-2 drops of kewra water or rose water , stir well.
  • Allow it to come to room temperature.
  • Pour milk in kulfi moulds / glass , cover with lid/ aluminium foil and keep in freezer ,till it sets.
  • Once the kulfi is well set, unmould the kulfi. Dip moulds in some water and quickly remove them by sliding a butter knife at the edges. Remove on a plate.
  • Garnish with chopped pistachios , almonds , saffron strands and rose dry rose petals and serve immediately.



Calories: 154kcal