Pune’s Mastani—a dense, frothy blend of house-made ice cream, milk, and fresh fruit pulp—has its roots in Baburao Gujar’s 1923 “ice cream cold drink” at Gujar Cold Drink House, Budhwar Peth. Over the decades, pioneers like Sujata Mastani (since 1966) have perfected French-pot churners and high-fat ice creams, now serving 33 flavors across 23 outlets. Today, discerning Punekars seek an ideal balance of rich dairy, air-enriched texture, and pure fruit essence. From heritage parlors to modern cafés, this guide uncovers eight must-visit spots—each celebrated for its uniquely creamy Mastani, whether crowned with rabdi swirls at Sujata or served in insulating clay pots at Savlahari.
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Pune’s Mastani stands apart from ordinary milkshakes thanks to its spoonable density and frothy peaks. Originally a novelty blend in Budhwar Peth, Mastani evolved into a cultural icon—synonymous with summer afternoons and local lore. As new players embrace the legacy, the city now offers both classic experiences and experimental twists, making the search for the creamiest Mastani a delicious pilgrimage.
1. Mastani: Pune’s Signature Frozen Indulgence
Mastani marries rich ice cream with milk and pure fruit pulp—mango being most common—and is topped with rabdi, nuts, and sometimes dry fruits. Unlike syrup-heavy shakes, authentic Mastani relies on artisanal ice creams churned in French pots or hand-cranked machines, yielding a velvety texture that holds its form and flavor.
2. Defining “Creaminess” in a Mastani
Benchmarks for Mastani excellence include:
- High-Fat Ice Cream (10–12% butterfat) for density.
- French-Pot or Hand-Cranked Churning to introduce fine microbubbles without over-aeration.
- Low Milk-to-Ice Cream Ratio (around 1:3) to ensure thickness
- Fresh Fruit Pulp (no syrups) for pure taste
- Generous Rabdi and Nut Toppings to maintain structure and add richness.
3. Top 8 Creamiest Mastani Destinations
Sujata Mastani
Founded in 1966, Sujata pioneered French-pot style ice cream in Pune, spinning five flavors at first and now over 33 across 23 city outlets. Their Sadashiv Peth flagship uses a 12% butterfat base and traditional rabdi swirl, creating peaks that hold for minutes even in Pune’s heat. A mango Mastani here (approx. ₹300 for two) delivers velvety richness balanced by fresh pulp and crunch from chopped nuts.
Gujar Cold Drink House
Baburao Gujar introduced Pune’s first “ice cream cold drink” in 1923, layering milk and ice cream by hand in a century-old grinder. Today’s Bajirao Mastani (just ₹50) still uses cane soda and hand-churned ice cream, yielding a silky-smooth beverage with nostalgic fizz. Visit the Budhwar Peth lane from 10 am to 11 pm for this historic experience.
Kasturi Mastani House
Located in Kothrud, Kasturi offers elaborate Mastani concoctions like pista-mango and pineapple-strawberry. Their French-pot churner gently aerates a 3:1 ice cream-to-milk mix, resulting in a consistently smooth texture priced ₹100–₹150.
Shreemant Mastani & Café
In Bhugaon, Shreemant Mastani & Café uses locally sourced A2 cow milk and small-batch ice creams for its “Royal Mastani,” featuring saffron-infused rabdi and almond slivers. The spoonable consistency (₹150 for two) reflects artisanal care in every creamy sip.
Savlahari Pot Ice Cream & Mastani
Hadapsar’s Savlahari serves Mastani in clay pots, which insulate and prevent rapid melting—maintaining density much longer. Their mango Mastani (₹200 for two) uses a tight 3:1 ratio and house-made rabdi, delivering uncompromised creaminess from first spoon to last.
Kondhalkar (Laxmi Road)
Reddit users praise Kondhalkar near Laxmi Road as the only contender to Sujata for peak creaminess, citing thick froth and balanced sweetness that rivals heritage parlors Reddit.
Abhishek Veg’s Super Mastani
Abhishek Veg in Erandwane chills components to 4 °C before blending, layering condensed milk and vanilla bean ice cream for an ultra-smooth shake topped with pistachios (₹155) Tripadvisor.
Gushtishlal Mastani
Gushtishlal on Laxmi Road adheres to a minimalist recipe—milk, hand-whisked ice cream, and fruit pulp—introducing microbubbles through manual churning for a luscious mouthfeel without over-aeration (approx. ₹70–₹80) Tripadvisor.
4. Tips for the Ultimate Mastani Quest
- Time Your Visit: Early mornings or late evenings ensure freshly churned batches and fewer crowds.
- Ask for “Thick”: Vendors often add an extra scoop of ice cream on request.
- Choose Your Vessel: Clay pots (e.g., Savlahari) keep Mastani cold and dense longer.
- Explore Flavors: Beyond mango, try Sitaphal, strawberry, or chocolate-badam varieties.
- Balance Your Day: Pair Mastani with a light snack or chai to temper sweetness.
Pune’s Mastani tradition—from Gujar’s 1923 innovation to Sujata’s modern empire—thrives in 2025 with both legacy and experimental players. Whether you seek the velvety peaks at Sujata, the historic charm of Gujar, or the insulated clay-pot magic at Savlahari, these eight destinations showcase why Mastani remains Pune’s creamiest signature treat.
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