Kesar Pista Ice Cream is a popular eggless vanilla ice cream that is flavoured with expensive spice saffron and pistachio nuts. This recipe is prepared using an ice cream maker but I’ve included a no-churn version too.
Kesar pista ice cream is an Indian classic and tastes heavenly! It really is no wonder that “Kesar Pista” is known as the “King of flavours” in Indian desserts like these kesar pista coconut ladoo .
This ice cream has a creamy, silky texture that’s rich yet wonderfully airy. Each mouthful is luxurious thanks to the fragrant saffron and crunch of the pistachio.
I prefer to make homemade ice cream with minimum good quality ingredients and in small batches for maximum flavour.
All of my ice creams including Turkish Delight Ice Cream , Mango Kulfi , Dulce de leche , Cookies n Cream are made without eggs, without custard or corn flour.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- double cream – in the UK, double cream has a fat percentage of 50%
- whole milk
- sugar – either white granulated or caster sugar.
- saffron
- pistachio – unsalted
- cardamom powder
Storage
Kesar pista ice cream can be stored in the freezer for a maximum of 1 month. However, I recommend only storing for 2-3 days for maximum freshness and the best flavour of the ice cream.
No Churn Method
Note: to make the no-churn ice cream you need different ingredients.
Dissolve a big pinch of saffron in one tablespoon of warm milk and set aside to cool.
Take a chilled bowl and add 2 cups of chilled double cream. Whip the cream until you achieve stiff peaks.
Add 1 cup sweetened condensed milk and whipping for another 2 minute.
Add the saffron infused milk, chopped pistachio and cardamom powder and mix well with a spatula.
Transfer the ice cream into an airtight container and sprinkle some extra saffron and pistachio nuts. Cover it with the lid and place it in the freezer for 6-7 hours or until firm.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Kesar Pista Ice Cream
Equipment
- ice cream maker
Ingredients
- 3 cup double cream
- 1 cup whole milk
- ⅔ cup sugar or caster sugar
- pinch saffron
- 4 tablespoon pistachio chopped
- pinch cardamom powder
Instructions
- Freeze the ice cream bowl as per manufacturer’s instruction.
- Combine milk, sugar, cardamom powder and saffron in a bowl and whisk until sugar dissolves.
- Pour in the double cream and gently mix.
- Place the freezer bowl into the ice cream machine. Add some chopped pistachios to the cream mixture.
- Turn the machine on and transfer the cream into the ice cream maker and churn for approximately 30 – 40 minutes.
- Transfer the ice cream into a freezer safe container and garnish with the remaining chopped pistachios and saffron. Freeze for 1 hour for a firm finish.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2016.
Kesar Pista Ice Cream
Equipment
- ice cream maker
Ingredients
- 3 cup double cream
- 1 cup whole milk
- ⅔ cup sugar or caster sugar
- pinch saffron
- 4 tablespoon pistachio chopped
- pinch cardamom powder
Instructions
- Freeze the ice cream bowl as per manufacturer’s instruction.
- Combine milk, sugar, cardamom powder and saffron in a bowl and whisk until sugar dissolves.
- Pour in the double cream and gently mix.
- Place the freezer bowl into the ice cream machine. Add some chopped pistachios to the cream mixture.
- Turn the machine on and transfer the cream into the ice cream maker and churn for approximately 30 - 40 minutes.
- Transfer the ice cream into a freezer safe container and garnish with the remaining chopped pistachios and saffron. Freeze for 1 hour for a firm finish.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Ringan methi nu Shaak is an easy Gujarati dish made with fresh fenugreek leaves and aubergine. It’s flavoured simply with garlic, dried red chillies and basic spices.
Whilst the classic winter sabji, aloo methi , is popular in North India, methi baingan is more commonly prepared in Gujarati households. It’s a simple dish that can be made any day of the week and served as part of Gujarati thali .
The bitterness of the methi is balanced out by the garlic and spices and the aubergine is cooked down until tender and creamy.
Aubergine (or eggplant) is used in many Gujarati shaak recipes like ringan bateta nu shaak , ringan palita , valor ringan nu shaak and bharela ravaiya .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Methi leaves
- Aubergine/eggplant
- Oil
- Whole spices – cumin seeds and dried red chillies.
- Aromatics – ginger, garlic, green chillies and tomatoes.
- Spice powders – red chilli powder, turmeric powder, cumin coriander powder, garam masala.
- Hing
- Lemon juice
Serving Suggestion
Cooked with just a few spices, this garlicky and punchy sabji is the perfect accompaniment to bajri na rotla and Gujarati lasan ni chutney .
It also goes with Gujarati rotli , Gujarati bhakri or plain paratha .
Storage
Store methi ringan in an airtight container and keep refrigerated for up to 3 days. Reheat in the microwave or stove top.
I do not recommend freezing this recipe.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Methi Ringan Nu Shaak (Methi Baingan)
Equipment
- pan
Ingredients
- 5 cup methi leaves washed roughly torn
- 2 cup aubergine eggplant – cubed
- 4 tablespoon oil
- ¼ teaspoon hing asafoetida
- 1 teaspoon cumin seeds
- 2 dried red chillies
- 3 tablespoon ginger, garlic and green chillies crushed (combined)
- 1 cup tomatoes chopped
- 1 teaspoon turmeric powder haldi
- 1 teaspoon red chilli powder
- 2 teaspoon cumin and coriander powder combined
- ½ teaspoon garam masala
- 1 tablespoon salt
- 1 teaspoon lemon juice
Instructions
- Heat oil in a kadai or thick base pan on medium heat.
- Add cumin seeds, hing, dried red chillies and crushed ginger garlic and green chilli. Cook for a minute or so.
- Then add roughly chopped methi leaves and cut aubergine.
- Keep heat on high and thoroughly mix everything.
- Now add all the masala spices and salt, mix well using spatula.
- Turn the heat low, cover the kadai with a lid and cook the sabji for 5-7 minutes.
- Remove the lid, add chopped tomatoes and mix well.
- Cook the shaak on high heat for another 3-5 minutes.
- Turn the heat off, add lemon juice and mix.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in November 2014.
