1.5 litre milk, full fat cream
¼ cup cream (optional)
¼ cup sugar, for sweetness
20 pistachios, chopped
2 tbsp saffron milk
½ tsp cardamom powder
First of all, in a thick bottomed pan take 1.5 – 2 litres of full cream milk and get to a boil.
Once the milk comes to a boil, add cream and give a good stir and boil it for 30 minutes and keep stirring in between.
Next, add sugar and give a good mix.
boil for 5 minutes or till the milk thickens completely.
And now add chopped pistachios, saffron milk and cardamom powder and give a mix and boil further more for 5 minutes.
Let the thickened milk to cool completely, this may take atleast an hour.
After the milk is cooled completely, transfer them to kulfi moulds or to a plastic glass.
Cover up the glass with cling wrap or aluminum foil.
Additionally, freeze the cup for at least 5 hours or overnight.
After 5 hours or even more, when the kufi is set completely, insert a stick in between the cup.
Then slowly warm the mould up by rubbing in between your hands or you can also dip in warm water.
Gently, remove the kulfi from the glass / mould and garnish with few chopped pistachios.
lastly, serve kulfi immediately.