Kulfi

Instructions

1. Pour the milk into a wide, heavy-bottomed saucepan and bring it to a boil over medium heat, stirring occasionally.
2. Once boiling, reduce the heat to low and continue to simmer, stirring frequently, until the milk reduces to half its original volume. This should take about 45 minutes.
3. Mix the cornstarch with a tablespoon of water to make a smooth paste, then add it to the reduced milk while stirring continuously to avoid lumps.
4. Add the sugar, ground cardamom, saffron strands, and heavy cream to the milk. Stir well and continue to simmer for another 5-10 minutes until the mixture thickens.
5. Remove the saucepan from the heat and add the rose water, chopped pistachios, and almonds. Mix well to distribute the nuts evenly.
6. Allow the mixture to cool slightly before pouring it into popsicle molds or small cups. If using cups, cover them with foil and insert a wooden stick into the center.
7. Place the molds or cups in the freezer for at least 6-8 hours, or until the kulfi is fully set.
8. To serve, remove the kulfi from the molds by running warm water over the outside of the molds for a few seconds to loosen them.
9. Garnish with additional chopped pistachios if desired before serving.