Pistachio Kulfi 

Pistachio Kulfi 

Ingredients:

• 1 liter whole milk

• 1/2 cup sweetened condensed milk

• 1/2 cup sugar (adjust to taste)

• 1/2 teaspoon cardamom powder

• 1/4 cup chopped pistachios (unsalted)

• 2 tablespoons chopped almonds (optional)

• A pinch of saffron threads (optional, soaked in 1 tbsp warm milk)

• 1 tablespoon cornflour (optional, for thickening)

• Finely chopped pistachios and saffron strands for garnish

Instructions:

1. Boil the Milk:

   • In a heavy-bottomed pan, bring milk to a boil. Once it starts boiling, reduce the flame and let it simmer.

2. Reduce the Milk:

   • Keep stirring and scraping the sides to avoid burning. Let it reduce to about half the original quantity. This may take 30–40 minutes.

3. Add Condensed Milk and Sugar:

   • Add sweetened condensed milk and sugar. Stir well and let it simmer for another 5–10 minutes.

4. Flavor It:

   • Add cardamom powder and saffron milk (if using). Mix well.

5. Thicken with Cornflour (Optional):

   • Mix cornflour in 2 tablespoons of cold milk and add it to the kulfi base. Stir continuously to avoid lumps. This step helps achieve a creamy texture.

6. Add Nuts:

   • Add chopped pistachios and almonds. Simmer for 2 more minutes.

7. Cool and Set:

   • Let the mixture cool completely. Pour it into kulfi molds or any small cups. Cover and freeze for 6–8 hours or overnight.

8. Serve:

   • To serve, dip the mold in warm water for a few seconds and gently release the kulfi. Garnish with more chopped pistachios or saffron.

Tips:

• For an even richer taste, you can add a bit of evaporated milk.

• If you want a quicker version, blend together evaporated milk, condensed milk, and cream with pistachios and cardamom, then freeze.