Badam Pista Kesar Kulfi – Frozen Indian Desert

Summers have arrived and in this soaring summer frozen desert takes the first place. Everytime eating kulfi outside is not feasible, though you will find kulfi vendors at every corner of the street. So, here’s the simple yet again healthy version kulfi. This kulfi contains good amount of dry fruit such as almonds and pistachios with the goodness of saffron. The kulfi is made by boiling and boiling the milk, bringing it to half the amount. KIDS can be made happy by this homemade version of kulfi.

Try out other deserts like Dhondas and Dry Fruit Cake.

So, let’s beat the heat with this simple kulfi recipe,



  • Milk – 1 litre
  • Almonds – 15 nos.(soaked and peeled)
  • Pistachios – 10 nos.
  • Kesar – 5-6 strands
  • Sugar – 5 tsp



  1. Grind the almonds and pistas with little milk in to coarse mixture. Keep it aside.
  2. Soak the kesar strands in 2 tsp milk.
  3. Boil Milk. Continue boiling on low flame until it reduces to half the quantity.
  4. Keep stirring continuously so that it does not stick to the bottom of the pan.
  5. Add sugar and allow it to dissolve.
  6. Add almond pista paste. Keep stirring for two three minutes.
  7. Close the flame and add kesar.
  8. Allow it to cool at room temperature.
  9. If you wish you can add khoya also, it enhances the creamy texture of the kulfi. I have not used it as it was not available.
  10. Pour the milk mixture in the kulfi moulds. Freeze it for atleast 10 hours.
  11. Enjoy the rich homemade KULFI.

If you are fond of deserts, check aamras recipe here.


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Ghiya Ka Halwa

Many a times when we see ghiya or lauki or dudhi in the fridge, we are lost. The question which immediately clicks our brain is “ Ghiya ka kya banau, kaise khatam karu”.

Generally when it is bottle gourd, I love making koftas, or even raita or halwa. You can check my ghiya ke kofte recipe here. Though the recipe takes almost an hour to get ready, however the taste is so yummy, you actually forget that an hour of stiring pain in your arms.

So lets solve your query of how to consume ghiya, with ghiya ka halwa. A delicious and healthy desert, with lots of milk and dry fruits.

Ghiya Halwa

Here we go,


  • Ghiya (Bottle Gourd) – 1 large (grated)
  • Milk – ¾ litre
  • Ghee – 1 big spoon
  • Sugar – ½ cup
  • Almond – ½ cup coarsely chopped
  • Raisins – few soaked
  • Green Cardamom Powder – ½ tsp
  • Roasted Cashews – 10 nos.

Ghiya Halwa 2JPG


  1. Take a heavy bottom wok and add ghee. Allow it to melt.
  2. Add grated bottle gourd and sauté till the water from bottle gourd is evaporated. It will take around ten minutes.
  3. Add half the milk to the bottle gourd and stir continuously on medium flame. It should not stick with bottom of the wok. It will take around fifteen minutes for the milk to evaporate.
  4. Now add remaining milk to the mixture and stir continuously on medium flame.
  5. Once the milk is about to evaporate completely, add sugar. Stir continuously for another five minutes.
  6. Off the flame and add coarsely chopped almonds, cardamom powder and sauté.
  7. Garnish with cashews and raisins.

Ghiya Halwa 3

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It will keep us motivated. Thank YOU!!!!!!

Do not forget to check our unique sweet dish Dhondas and yummy yummy Eggless Dry Fruit Cake !!

Nancy 🙂



I am Nidhi. This is my first post @rasoise. I am basically a Punjabi married into a Maharashtrian family. So, I am exposed to two different kind of cuisines on daily basis. My husband loves Punjabi food but never forgets his roots. :p

I am starting here with a typical Maharashtrian dish called Dhondas or Veg Cucumber Cake. When I first saw my mother in law cook a sweet dish with cucumber, I was shocked. I told her I am not going to eat this!!!!!!! :0  But while it was cooking, the smell of it made me change my decision. I was like Ok…I will at least taste it and see how bad it is. And she had specially cooked it for her office colleagues as Ganpatiji’s prasad. 😉

Trust me guys when I tasted the dish, it was one thing I was missing out in this awesome world here.

It is one of the reasons why I thought it is the best dish to start our blog with. Also, cucumber as we all know has lot of health benefits. 🙂


So, here I go with the recipe:


  • Rawa                                                                   1Kg
  • Large Size Cucumber                                          1Kg
  • Jaggery (Gurh)                                                    800 gms
  • Coconut                                                               1 Whole
  • Ghee                                                                    250 gms
  • Cashew & Almonds                                              1 Bowl
  • Raisins (White & Black both)                                1 Bowl
  • Cumin Seeds (Zeera)                                           3 Tablespoon
  • Cardamom (Elaichi) &Nutmeg (Jaiphal) Powder   2 Tablespoon
  • Salt                                                                       1 Teaspoon
  • Turmeric (Haldi)                                                    1 Teaspoon
  • Turmeric Leaves                                                   10-12


STEP 1: Preparations

  1. Peel of the skin from cucumber and grate it. Keep the water of the cucumber as it is. Please do not throw it off.
  2.  Take the coconut. Break it into two halves and remove the fruit from the shell.
  3. Cut coconut into smaller pieces and out it in a mixer. Add Cumin seeds, Turmeric & Cardamom in the coconut and grind it. Do not add water to help it grind.

STEP 2: Procedure

  1. Take a big cooking pot (karahi) and add 125gm of ghee in it. It is exactly the half of the total ghee taken. Once the ghee starts to melt, add rawa in it. Sauté till rawa turns golden yellow.
  2. Remove the rawa from gas and keep it aside in a different bowl.
  3. Now in the same cooking pot add 1 tablespoon of ghee and grated cucumber. Remember to add cucumber with its water as it is. Sauté the mixture till there is light color change.
  4. Add coconut mixture (already prepared) in the cucumber. Sauté till the mixture boils.
  5. Now add Jaggery in the mixture. Sauté till the Jaggery melts completely.
  6. Once Jaggery is completely melted and mixed into the cucumber, add prepared rawa into the mixture.
  7. Add salt and dry fruits in the mixture. Let it cook for 15 minutes on slow gas.
  8. Now take another Pan and apply ghee on all the sides of it. Pour the prepared mixture into this pan. Press gently with your hand to let the mixture settle into the new pan.
  9. While the mixture is settling, take a serving spoon and use the rear of it to make holes into the settled mixture. Add ghee into these holes. Put turmeric leaves on the top of it and seal with a tight cap.
  10. Take another bigger pan and heat it on high flame. Put the pan with mixture on the top of it and slow down the gas.
  11. Cook for one hour on the slow gas.


  • Keep The water of cucumber as it is. It adds flavor to the dish.
  • If you think that rawa is not cooked in the point no 7, then you can add half cup water and cook till the water dries up.
  • Do not use oven for this procedure. As oven will not give you the desired dark color at the base of it.


Hope you guys like it and Happy Cooking 🙂