How to make Kulfi - This saffron flavoured kulfi is made with sugar substitute

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Milk (दूध), Khoya

Cuisine : Uttar Pradesh

Course : Desserts

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Kulfi Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kulfi Recipe

  • Milk 1 litre

  • Khoya 100 grams

  • Saffron (kesar) 5-6 strands

  • Sugar Free Natura Diet Sugar 5 tablespoons

  • Pistachios blanched and sliced 1 tablespoon


Step 1

Boil milk in a deep non stick pan. Reduce heat and simmer till it is reduced to ½ its original quantity.

Step 2

Add saffron and mix well. Stir continuously so that the milk does not stick to the sides of the pan.

Step 3

Add sugar free and mix well. Add khoya and mix again.

Step 4

Cook for 3-4 minutes and switch off the heat. Add pistachios and mix well and set aside to cool.

Step 5

Pour into individual kulfi moulds and keep in the deep freezer to set. Demould and serve.