Kesar Pista Kulfi

Ingredients:

• 1 liter full cream milk
• 1/2 cup condensed milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon saffron threads
• 1/2 cup pistachios, chopped
• 1/2 teaspoon cardamom powder
• 2 tablespoons cornflour (cornstarch) mixed with 2 tablespoons of cold milk
• 2 tablespoons chopped almonds (optional, for garnish)

Instructions:

1. Prep the Saffron:

   • Soak the saffron threads in 2 tablespoons of warm milk and set aside.

2. Boil the Milk:

   • In a heavy-bottomed pan, bring the full cream milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

3. Reduce the Milk:

   • Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir continuously to avoid burning.
   • Reduce the milk to half its original quantity. This should take about 30-40 minutes.

4. Add Condensed Milk and Sugar:

   • Add the condensed milk and sugar to the reduced milk. Mix well and continue to simmer for another 5-10 minutes.

5. Add Saffron and Cardamom:

   • Add the soaked saffron and its milk to the pan. Also, add the cardamom powder. Mix well.

6. Thicken the Mixture:

   • Add the cornflour mixed with cold milk to the pan. Stir continuously to avoid lumps.
   • Cook for another 5-7 minutes until the mixture thickens.

7. Add Pistachios:

   • Add the chopped pistachios to the mixture. Mix well and cook for another 2 minutes.
   • Remove the pan from heat and let the mixture cool to room temperature.

8. Freeze the Kulfi:

   • Pour the cooled mixture into kulfi molds or small cups.
   • Cover the molds with aluminum foil and insert an ice cream stick in the center.
   • Freeze the kulfis for at least 6-8 hours, or overnight, until they are completely set.

9. Serve:

   • To serve, remove the kulfi from the molds by running warm water over the outside of the molds for a few seconds.
   • Garnish with chopped almonds (if using) and a few saffron strands before serving.

Enjoy your homemade Kesar Pista Kulfi!