Kesar Pista Kulfi

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Recipe

Ingredients

1 liter	full-fat milk
1/4 cup	sugar
1/4 teaspoon	saffron strands
1/4 cup	pistachios, chopped
1/4 teaspoon	cardamom powder
2 tablespoons	cornflour
2 tablespoons	warm milk

Instructions

1. 1 In a small bowl, soak saffron strands in 2 tablespoons of warm milk and set aside.
2. 2 In a heavy-bottomed pan, bring the full-fat milk to a boil.
3. 3 Reduce the heat and simmer the milk, stirring occasionally, until it reduces to half its original volume.
4. 4 Add sugar and continue to simmer until the sugar dissolves completely.
5. 5 Mix cornflour with 2 tablespoons of warm milk to make a smooth paste and add it to the boiling milk.
6. 6 Stir continuously to avoid lumps and cook until the milk thickens.
7. 7 Add the saffron milk, cardamom powder, and chopped pistachios to the thickened milk and mix well.
8. 8 Remove from heat and let the mixture cool to room temperature.
9. 9 Pour the mixture into kulfi molds or small cups, cover with aluminum foil, and insert ice cream sticks.
10. 10 Freeze for at least 6-8 hours or until set.
11. 11 To serve, dip the molds in warm water for a few seconds and gently remove the kulfi.