Kesar Kulfi


Kesar Kulfi


  • 2 Cups Milk
  • 1 cup Condensed Milk
  • 2 tbsp Cornflour
  • 1 tsp Cardamom Powder
  • 2 tbsp crushed Almonds
  • 1 tbsp crushed Cashews
  • 2-3 crushed Cardamoms
  • 10-12 strands of Everest Saffron
  • 1 tbsp Everest Kesar Milk Masala


  • Take milk in a pan, bring to simmer while stirring.
  • Add condensed milk to the pan.
  • Stir well.
  • Now add crushed cardamoms.
  • Stir thoroughly and bring it to boil.
  • Add Everest Kesar Milk Masala, chopped cashews and almonds and stir well.
  • Mix cardamom powder, Everest Saffron and cornflour separately in some milk, add them to the boiling milk mixture.
  • Stir it thoroughly to make a thick consistency.
  • Let it cool.
  • After it has cooled down, put the thick paste into separate moulds of kulfi.
  • Refrigerate the moulds for 7-8 hours.
  • Serve chilled frozen Kulfi, sprinkled with almonds and cashews.
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