Amrood Kesar Kulfi / Guava Saffron Kulfi
Prep time
Cook time
Total time
Traditional Indian Ice Cream with flavours of guava and saffron - an easy and flavourful dessert, perfect for festive occasions.
Recipe type: Ice Creams, Milkshakes and Smoothies
Cuisine: Indian
Yield: 12
  • 1 litre full cream (full fat) milk
  • 4 cardamom pods, pounded
  • 500 gms fresh, ripe amrood (guava)
  • ¼ cup milk powder (dairy whitener) -- you can use ½ cup condensed milk if you can't find milk powder
  • 1 tsp cornflour (arrowroot)
  • ¼ cup sugar
  • 2 pinches saffron strands
  • Handful of slivered almonds and pistachios
  1. Wash, peel and roughly chop the guavas. Put them in the blender and puree them. This should make approx 1 cup of puree. Pass through a sieve and discard the hard seeds. Keep aside.
  2. Place the milk in a heavy bottomed saucepan and set to boil along with the cardamom pods.
  3. While the milk is heating, make a thin paste of the cornflour and milk powder along with a few tbsp of water and set aside. (If using condensed milk, then just make a paste of the cornflour).
  4. Once the milk comes to a boil, reduce the heat to medium and cook until it reduces to little less than half, stirring and scraping the bottom+sides constantly to prevent the milk from sticking and scorching. This should take about 18-20 minutes.
  5. Once it has reduced, lower the heat to minimum and add the sugar. Stir to dissolve.
  6. Add the cornflour+milk powder paste and stir constantly to prevent the formation of lumps. If using condensed milk, add it first and stir before adding the cornflour paste.
  7. Simmer for 2-3 minutes until everything is well incorporated and turn off the heat. The mixture should have thickened slightly.
  8. Fish out the cardamom pod skins and discard. Add the saffron strands and stir.
  9. Add the guava puree and stir well, again to prevent the formation of lumps. Now the mixture should be of a thick custard consistency.
  10. Allow this to return to room temperature and transfer to a steel/ plastic freezer proof container with a lid. Chill in the freezer for about 4 hours.
  11. Transfer to a blender and whizz for a few minutes until smooth and creamy again. Stir in the crushed nuts.
  12. Pour this mixture into washed earthen matkas/pots or kulfi moulds and top with a few more slivered pistachios. Freeze over-night (at least 6-8 hours).
  13. If set in earthen pots, they can be served as is, along with a spoon. If you put them in moulds, either quickly dip into warm water or rub between the palms of your hands to loosen them and unmould to serve.
Recipe by Food-Dee-Dum at