Kesar Pista

Real saffron, real pistachios, and nothing you'd need a chemistry degree to pronounce.

This is a powder, not a tub. You mix one pouch into warm milk, sweeten it however you like, and freeze it overnight. What comes out is actual kesar pista ice cream — made at home, by you, from a list of ingredients you can count on one hand.

What's in it: makhana, rolled oats, pistachios, almonds, cashews, cow ghee, salt, saffron. That's the whole list.

What's not in it: stabilisers, emulsifiers, artificial flavours, preservatives, or refined sugar. The sweetening is left to you — sugar, jaggery, or honey, to taste — so you decide exactly how indulgent it gets.

It asks for a little patience (30 minutes to soak, a few hours to set) but zero churning and zero special equipment.

• 100g pouch · makes ~500ml ice cream · ~5 servings
• 17g protein per 100g of mix
• No added sugar in the mix · no artificial anything